HACCP is an international standard, which , through the systematic approach and development of a system that recognizes the risk and severity of microbiological, chemical and physical hazards, functions preventively in the management of food safety issues.
It is mandatory according to Regulation (EC) No. 852/2004 and is based on 7 basic principles: conducting a hazard analysis, determining critical control points (CCPs) , establishing critical limits, establishing monitoring procedures, establishing corrective actions, establishing verification procedures and establishing record keeping and documentation procedures.