HACCP

HACCP stands for Hazard Analysis and Critical Control Points, a systematic method for managing food safety applied to animal and human food production alike. It works by identifying biological, chemical and physical hazards, then defining the critical points where control is essential, and for each critical point the system sets limits, monitoring, corrective actions and verification (FEDIAF; Codex Alimentarius principles). In a dog and cat food plant, typical critical points concern cooking, cooling, foreign-body detection and microbiological control, guarding against hazards such as [Salmonella](/glossary/salmonella), [Listeria](/glossary/listeria) and [mycotoxins](/glossary/mycotoxins). The system demands rigorous documentation, which supports [traceability](/glossary/traceability) and [product recall](/glossary/product-recall) management. FEDIAF recommends a HACCP-based approach for its members. A realistic note: a HACCP plan does not eliminate every risk, but it reduces the probability of failure and organises the response when a deviation is detected on a production line, and auditing the plan regularly keeps it aligned with new hazards and updated regulatory expectations. The marker: HACCP is the backbone of preventive food safety in manufacturing, turning hazard control into a documented, auditable routine, and it underpins the [cross-contamination](/glossary/cross-contamination) and recall entries throughout the [Petipedia glossary](/glossary).

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