HACCP (pronounced "HAS-SUP") is an acronym for "Hazard Analysis Critical Control Point." It i's a systematic approach to monitoring every step in the preparation of food so as to ensure that the consumer gets a safe, wholesome product.

Implementation of HACCP procedures does require an allocation of time and money. The exact amounts varies from business to business. However, the cost of not implementing a system at the earliest possible date could prove to be expensive. Some food companies adopt the HACCP system because local laws require it, others implement it because it is a wise business decision.