10. Hazard analysis and critical control points (HACCP)

There are many hazards involved in the production of food. Pathogenic bacteria, viruses and parasites pose biological risks (Chapter 12; Vaskoska, 2022), whilst the use of chemicals and pesticides can also render foods unsafe for consumption (Chapter 13; Bast, 2022). Furthermore, the environment in which foods are produced has the potential to contaminate foods with foreign bodies, such as dirt, stones, glass and metal. To limit the risk posed by these food safety threats food businesses need to put in place procedures and controls. A food safety management system based on the principles of hazard analysis and critical control points (HACCP) is a common method used to help businesses identify and control the broad spectrum of food safety hazards. In many countries it is also a legal requirement to implement such a system. Therefore, having a sound grasp of the principles involved is beneficial for all food businesses or food safety professionals.