Hazard Analysis and
Critical Control Point concept
is a system with which the risks associated with food safety are identified, assessed and controlled. This
system is based on the application of the proper, controlled and monitored
technological processes. It can be applied in all processes of production,
preparation, distribution and serving of food. The HACCP concept brings long-term benefits that are, reducing costs,
ensuring of guest satisfaction, and high quality foods.
The HACCP (Hazard Analysis
Critical Point) program,
available through trainings such as Serve Safe, is designed
specifically for commercial food distribution and restaurants. The HACCP program is based on the idea that
careful monitoring of food from delivery to serving its customers can prevent food contamination.
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