Acronym for Hazard Analysis and Critical Control Point.
Method developed by Pillsbury, NASA and the US Air Force in the 60s. HACCP is a systematic program of verification of the procedure during the earliest steps of production. This method makes it possible to obtain the greatest food security possible reducing dependency to inspections and controls of finished products.
The controls are carried out by the operators and/or by the automated techniques which ensure the continuous evaluation of the different critical points of the program. HACCP allows for the participation of the employees to understanding and to ensuring the health safety of the foods.