HACCP is the abbreviation of Hazard Analysis Critical Control Point, that is, Hazard Analysis and Critical Control Point. HACCP system is an internationally recognized and accepted food safety assurance system, which mainly controls the microbiological, chemical and physical hazards in food.

HACCP is a preventive system to control food safety hazards, which is used to reduce the risk of food safety hazards to the minimum or acceptable level, predict and prevent the hazards that affect food safety in the process of food production, nip in the bud and reduce product loss.

HACCP includes seven principles:

1, hazard analysis.

2. Determine the key control points.

3. Determine the key limits of each key control point.

4. Establish monitoring procedures for key control points.

5. Establish corrective actions that should be taken when monitoring shows that a key control point is out of control.

6. Establish a verification program to prove the effective operation of HACCP system.

7. Establish a recording system about all applicable procedures, these principles and their applications.