Glossary

HACCP (Hazard Analysis and Critical Control Points) is a legally mandatory food safety system for all businesses that process, store or import foodstuffs. The system describes the risks to food safety, the control measures, the monitoring procedures and the traceability of batches and lots. The NVWA checks during inspection whether the HACCP system is in place and up to date. HACCP is not a certificate but an ongoing legal obligation for every food importer.