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HACCP stands for:

Hazard Analysis and Critical Control Point

It is a science-based process control system aimed at eliminating or greatly reducing serious food hazards to consumers through effective prevention.

The principles of HACCP are universal and may be applied to any manufacturing process or service, but it has thus far found greatest application in food and pharmaceutical manufacturing.

Although individual processors have voluntarily used HACCP for many years, U.S. food regulators (USDA and FDA) have begun to require its use in recent years because it has been found more effective than other systems. Some European countries have gone even further in requiring the use of HACCP programs in both food manufacturing and food service.

The use of a HACCP system protects your most valuable asset -- your brand’s reputation! It only takes a single serious consumer injury to ruin a brand, and the best protection against this is prevention through HACCP.

Manoush Associates, LLC -- HACCP Training and Consulting Services -- haccpman.com

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