Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized, science-based food safety system based on preventing, eliminating and reducing hazards. It is different from an inspection-based system because it identifies and addresses hazards before they emerge. Find out more about how HACCP works.

These programs are developed for various commodities to enhance food safety, maintain consumer confidence and facilitate market access.

Hazard Analysis Critical Control Point (HACCP) is an effective way to assure food safety from harvest to consumption.