HACCP stands for Hazard Analysis and Critical Control Points. Companies that work with food need to identify all aspects of the process and analyse possible hazards, so that the risk of contamination is kept as low as possible.

For example, all freezers and cold storage must be monitored and registered continuously. This can be carried out by the companies themselves and must cover seven key control points. These are to:

  1. Identify all potential dangers.
  2. Determine critical control points (CCP’s) – the moments in the process where any risk can be prevented or limited.
  3. Indicate the critical boundaries per CCP.
  4. Determine how the CCP’s need to be monitored.
  5. Lay down corrective measures per CCP which will ensure the continuity of safety.
  6. Apply verification — a periodical check to find out whether the HACCP procedure is working correctly.
  7. Keep track of documentation and registrations throughout the process – i.e. document what has been applied and how.