HACCP, or Hazard Analysis and Critical Control Points, is not a law, but it is a food safety management system that is required by law in some countries and industries. It is a systematic approach to identifying and controlling potential hazards in the food production process, with the goal of ensuring the safety of the final product. The implementation of HACCP is often mandatory for food manufacturers, processors, and handlers in order to meet regulatory requirements and industry standards.
HACCP is not a federal law in the United States, but it is a mandatory requirement for certain food products that are regulated by the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA).
The USDA’s Food Safety and Inspection Service (FSIS) requires HACCP for meat, poultry, and egg products, while the FDA’s Seafood HACCP regulation and the Juice HACCP regulation apply to seafood and juice products respectively.
The FDA also recommends the use of HACCP in all food processing operations to ensure food safety. Additionally, many states and private industry organizations have their own HACCP requirements and guidelines.
