Hazard Analysis and Critical Control Point, or HACCP (pronounced hassip) is a management system by which food safety is addressed 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, namely the “Farm-to-Table-Continuum”. 

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption.

Other Resources:

- 100% Juice HACCP (US FDA/CFSAN)  [Visit Link]
- Juice HACCP Resources (Penn State) [Visit Link]
- Seafood HACCP (US FDA/CFSAN) [Visit Link]