HACCP stands for Hazar Analysis and Critical Control Points and is a food safety system. With this system, companies in the food sector prevent food safety from being compromised. With the food safety system, a company identifies what can go wrong at each stage of production and then how this can be prevented. Literally translated, HACCP stands for a (chemical, physical and biological) hazard analysis and critical control points in the production process. In a professional kitchen or as a food processor, it is mandatory to work according to HACCP rules. This is done with an HACCP plan. Making such an HACCP plan falls under European laws and regulations.

HACCP is a regulation with standards and requirements around food safety, which contains seven principles: first, all hazards must be identified. Indeed, HACCP starts with Hazard: a hazard that is present in food and poses a threat to consumer health. These may be chemical hazards, such as fungal toxins, pesticides, heavy metals and other harmful substances. But it can also be biological hazards, such as bacteria, fungi, viruses or parasites. In addition, physical hazards may be in the food, such as glass, metal, bone or other sharp objects. These may include small pieces or even splinters in the food.

This is followed by the analysis of the hazards present, also known as the Analysis from HACCP. The hazards are analysed to determine the probability of a hazard and possible consequences.

Finally, the Critical Control Points (CCPs) are determined, with corresponding principles: a measurable standard is used for each CCP, a description is given of how the CCPs are checked, a procedure is laid down for non-compliance with the standard, the HACCP plan is checked and it is periodically checked whether the plan leads to food safety. Finally, extensive records are kept of measurements, the HACCP plan and adjustments.

Standards and tips that help kitchens easily follow the hygiene code include wearing company clothing and taking off jewellery (full of bacteria), having employees take courses and obtain HACCP certificates, cleaning with hot water or soapy water, thus preventing risks of bacteria/mould, and changing a dishcloth daily.