نظام تحليل المخاطر ونقاط التحكم الحرجة

نظام تحليل المخاطر ونقاط التحكم الحرجة, or Hazard Analysis and Critical Control Points, is a systematic preventive approach used in product design and production to ensure food safety by identifying and managing potential hazards throughout the manufacturing process. This methodology involves conducting a thorough risk assessment to establish critical control points where interventions can be applied to mitigate identified risks. By adhering to HACCP principles, organizations can enhance product quality, ensure regulatory compliance, and protect consumer health.