HACCP stands for Hazard Analysis and Critical Control Point. HACCP is a system that identifies critical points in the production chain at which controls can be applied to prevent or eliminate contamination by pathogens, including bacteria, viruses, parasites and other microorganisms. HACCP also attempts to prevent problems with pesticides, food allergens, decomposition and undesirable flavors or odors. https://ias-certification.com/ca/haccp-certification-in-canada/