The abbreviation "HACCP" stands for the English term "Hazard Analysis Critical Control Points". Further explained 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.

Critical aspects are under constant control and are documented for the authorities. Employees are regularly trained in all questions of food hygiene and how to work according to the HACCP concept. Therefore employees are able to apply their knowledge to address possible factors that can negatively affect the purity of food.