HACCP

(Hazard Analysis Critical  Control Point) therefore, is a preventive system of food control. It involves examining and analysing every  stage  of a food-related operation to identify and assess hazards, determining the 'critical control points'  at which action is required  to  control the identified hazards, establishing the critical limits that must be met at, and procedures to monitor,  each  critical control point, establishing corrective procedures when a deviation  is  identified by monitoring, documenting the HACCP plan  and  verifying procedures  to  establish that it  is working correctly.