HACCP (Hazard Analysis and Critical Control Points)

HACCP is a scientific and systematic food safety approach directed at identifying biological, chemical and physical hazards in food production and service processes, establishing critical control points, monitoring at those points, and taking preventive measures before a risk materialises. HACCP may not, however, be required in goods and service procurement tenders, under Articles 54.2(ö) and 74.4 of the Public Procurement General Communiqué.