HACCP (Hazard Analysis and Critical Control Points) is a structured approach used to identify and control food safety hazards across production and handling processes. It is the foundation of most modern food safety systems.

In practice, HACCP systems often fail due to poor implementation, inconsistent monitoring, or lack of staff understanding. Many systems exist as documentation but are not effectively applied in daily operations.

This section focuses on how HACCP systems function in real environments, including how control measures are implemented, maintained, and verified over time.