Hazard Analysis Critical Control Points (HACCP) is a globally recognized technique for identifying and managing food handling-related danger and, when essential to a functioning sanitation program, can give your clients, people in general, and administrative organizations assurance that a food handling program is well-managed.

HACCP is a management system that oversees food handling by investigating and controlling natural, compound, and actual risks from raw material creation, acquisition, and care, to assembly, distribution, and utilization of the finished item.