HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. HACCP system is internationally recognized food safety system that most food businesses are implementing around the world.

Food poisoning can happen when food is not stored, prepared, cooked or served properly.  HACCP is a system used to prevent food poisoning where the system prioritize and control potential food hazards to make sure food is safe. It involves looking at how food is handled at every step, from the delivery of raw materials right down to the store display.