HACCP，Hazard Analysis Critical Control Point， The full name is Hazard Analysis Critical Control Point, which is a risk management system for food safety. It is widely used in food enterprises, mainly by analyzing various links in food production, identifying specific safety hazards, and adopting different types of preventive and control measures to achieve effective control of food safety.

The implementation of HACCP system has the following advantages:

1. Emphasize the identification and prevention of food contamination risks, and overcome the limitations of traditional methods in food safety control (through testing rather than preventing food safety issues);

2. There is a complete scientific basis;

3. Due to the preservation of long-term records of the company's compliance with food safety laws, rather than the degree of compliance on a single day, government investigators are more efficient and effective in their results, which helps regulatory authorities to carry out investigation work;

4. Identify possible and reasonable potential hazards, even if similar failure issues have not been experienced before. Therefore, it has a special use for new operators;

5. There is more flexibility to allow for changes. For example, improvements in equipment design, advancements in product related processing programs and technological development, etc;

6. Better coordination and consistency with the quality management system;

7. Helps to enhance the competitiveness of food enterprises in the global market, improve the credibility of food safety, and promote trade development.