Hazard Analysis and Critical Control Points

**Definition:** A system of safety management (abbreviated HACCP) applied mainly to the food industry. It involves the analysis and control of biological, chemical, and physical hazards, from raw material production, procurement and handling, to manufacturing, distribution and consumption of finished products.

**Tree numbers:** - J01.576.423.850.730.500.750 - N06.850.135.060.075.299 - N06.850.601.500.750

**Synonyms:** - Food Safety Analysis - Hazard Analysis Critical Control Point - HACCP - Hazard Analysis Critical Control Points - Hazard Analysis And Critical Control Point - Food Safety System