HACCP – Hazard Analysis Critical Control Points – is a food safety management system that ensures food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.  A HACCP food safety management system analyzes hazards and contributes to the management of critical control points in the food production process. It helps implement systems and procedures to minimize risk. HACCP is an internationally recognized food safety standard that is suitable for companies engaged in food production.