HACCP – Hazard Analysis of Critical Control Points

The Hazard Analysis Critical Control Point system (HACCP) has become the universally recognized and accepted method for food safety assurance. Recently, concern has increased about food safety from public health authorities, food industry and consumers worldwide which led to the creation of HACCP. The large increase in the incidence of foodborne diseases in many countries during recent years also prompted the enacting of the HACCP. Over the last 30 years, the HACCP has been internationally recognized as a leader in development and prevention of foodborne diseases. Today, it is the internationally-recognized and accepted method for food safety assurance. While it was originally developed to ensure microbiological safety of foodstuffs, it has been further broadened to include chemical and physical hazards in foods. Its main aim is to identify hazards in the production processes and design procedures to reduce/eliminate these risks.

Who should Pursue?

  • Any organization that deals with potential hazards in foods
  • Any organization that wants to increase their food safety
  • Any company in the food sector that would like to improve quality
  • Any business or company that would like to deliver a safer food product to the consumers and producers
  • Any organization in the food sector that would like to reduce costs


  • Improve control of product processes
  • Improve product quality
  • Reduce costs associated with product loss
  • Improve food safety
  • Eliminate hazardous risks
  • Consumers and producers

Please complete the proposal request form to the left to receive a free pest control checklist for the The Hazard Analysis Critical Control Point System (HACCP)