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The Hazard Analysis Critical Control Point (HACCP) concept was developed in the early 1970s as a system to assure food safety. HACCP is based on the recognition that manufacturers are responsible for determining the critical aspects of producing safe foods. It helps food manufacturers to improve the efficiency of control by providing a disciplined, systematic approach to the procedures for assuring food safety.

In this third edition of the monograph, the quantitative aspects of HACCP have been given more importance in relation to the concept of validation of HACCP elements as well as regarding the concept of Food Safety Objectives (FSO) currently discussed by the Codex Alimentarius. The original text was updated where necessary. The purpose of this monograph is to assist in understanding and applying the HACCP concept.

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