HACCP

HACCP stands for Hazard Analysis and Critical Control Points. This is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analyzed for microbiological, physical and chemical hazards.

Potential hazards are, therefore, identified and appropriate control measures are taken before the problem can occur.

For more information, please visit the USDA's website: 

https://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/haccp