Lesson 5, Topic 2
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Hazard Analysis Critical Control Points

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HACCP is a system focused on identifying specific points. These specific points occur where it is essential to prevent, eliminate, or reduce hazards to safe levels. These hazards can be biological, chemical, or physical. Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety that addresses hazards as a means of prevention. This allows key actions to be taken to reduce or eliminate the risk of the hazards. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.

The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.


  1. HACCP stands for Hazard Analysis Critical Control Points

  2. HACCP is a preventative system that reduces or eliminates liability and health risks

  3. HACCP is mandatory for meat, seafood, and juice.