Hazard Analasys Critical Control Points HACCP is a system that identifies, evaluates and controls physical, chemical,microbiological hazards and allergens that are significant for food safety.It is a framework for ensuring that the end food product ready for consumption, is safe to eat.The aim of HACCP is to deal with the potential hazards where the raw foods are produced, where they are cooked or combined,where they are packaged and displayed for sale.It is not uncommon for organisations who do not handle food to be asked for HACCP certification; any organisation in the supply chain could be asked by their customers for HACCP certification