Hazard Analysis and Critical Control Points – a systematic preventive concept to ensure food safety. HACCP identifies, assesses and controls hazards in food production.
HACCP is legally required where food is handled – e.g. in hospitality, bakeries or retail. Critical control points (e.g. cold chain, temperature, hygiene) are documented. Software supports checklists, records and traceability.
Related terms
Questions about our solutions?
Our team will be happy to explain how hyperspace can optimise your franchise management.