Hazard Analysis and Critical Control Points
Codex Alimentarius / EU Regulation (EC) 852/2004
Principles
7 HACCP principles
Legal basis
EU Reg. (EC) 852/2004
Mandatory for
Food businesses
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety. It identifies potential hazards in food production and establishes critical control points (CCPs) where these hazards can be controlled.
Disposable products used in food processing (gloves, hairnets, aprons) must be HACCP-compliant, i.e. must not introduce additional contamination risks.
Frequently Asked Questions
Is HACCP a certification or a concept?
HACCP is primarily a concept/system. Implementation is mandatory for all food businesses under EU Regulation (EC) 852/2004. However, voluntary HACCP certifications by independent bodies also exist.