Answer:
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
They control biological, chemical and physical hazards from raw material to finished goods.
It is a health requirement to save people from consuming hazardous food.
It involves a seven step procedure which needs to be followed for ensuring hazard free food to consumers.