HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach to identifying and controlling biological, chemical, and physical hazards in food production.
Originally developed for NASA, it is now the internationally recognized framework for food safety management, and it is the basis for virtually every major food safety certification including SQF, BRC, and Canada’s own Safe Food for Canadians Regulations (SFCR).
Mandatory in Canada: Under the Safe Food for Canadians Regulations (SFCR), all federally licensed food businesses must have a Preventive Control Plan (PCP), which is built on HACCP principles. Non-compliance can result in licence suspension or recalls.