# HACCP

*Last updated: 2026-06-26*

> HACCP, short for Hazard Analysis and Critical Control Points, is a preventive food safety management system that systematically identifies biological, chemical, and physical hazards throughout the food chain and keeps them in check at defined critical control points.

HACCP, short for Hazard Analysis and Critical Control Points, is a preventive food safety management system that systematically identifies biological, chemical, and physical hazards throughout the food chain and keeps them in check at defined critical control points. The framework rests on seven core principles, from hazard analysis and the setting of critical limits through to verification and record-keeping. In the EU and numerous other jurisdictions, HACCP compliance is a statutory requirement for food businesses. For freight forwarders and warehouse operators, this means concrete obligations: holding temperature thresholds, maintaining cleaning logs, recording deviations, and evidencing corrective actions. Where conventional quality inspection reacts to problems after they have occurred, HACCP is designed to prevent them from arising at all.

**Source:** [https://www.fao.org/food-safety/science-safety/haccp/en/](https://www.fao.org/food-safety/science-safety/haccp/en/)

## Quick Facts

| Property | Value |
|---|---|
| Term | HACCP |
| Language | EN |
| Word count | 118 |
| Last updated | 2026-06-26 |
| Source | https://www.fao.org/food-safety/science-safety/haccp/en/ |

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