HACCP, or Hazard Analysis Critical Control Points, is an internationally recognized system of procedures that hospitality businesses must adhere to in order to ensure the safety and quality of the food they serve to their customers. Developed by a joint committee of the Food & Agriculture Organization (FAO) and World Health Organization (WHO), HACCP is designed to identify and control potential food safety hazards before they happen.
HACCP requires careful monitoring of food preparation processes from the moment ingredients are sourced until the food is served. This involves establishing critical points in the process where hazards can be identified, monitored and controlled. These key points include receiving goods, cleaning and sanitizing surfaces, cooking and storing foods, and serving food to customers.
By implementing HACCP procedures, hospitality businesses can ensure that all aspects of the food preparation process are safe, hygienic and of a high quality. This enables them to provide customers with great tasting meals while also protecting their health. The effectiveness of this system has been proven by its widespread adoption by many food manufacturing and supply companies across the globe.
