HACCP
Version 1.0.0 · Updated 2026-07-28
CORE DEFINITION
Hazard analysis and critical control points (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of hazards.
SCAFFOLDING EFFECT
Reduce cognitive load
Hazard analysis and critical control points (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
Anchor fast decisions
Systematically enumerate hazards and identify 'Critical Control Points' (CCPs), concentrating limited resources on the few nodes with the most severe consequences if out of control, rather than setting up defenses everywhere.
MINIMUM ACTION
In progress 0/4Practice this model in one real situation:
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Source support: Explicit
- en.wikipedia.orghttps://en.wikipedia.org/wiki/Hazard_Analysis_Critical_Control_Pointverified
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