Glossary
HACCP
Hazard Analysis and Critical Control Points: a systematic food safety management approach.
HACCP stands for Hazard Analysis and Critical Control Points. It is an internationally recognised, science-based framework for identifying and managing food safety risks throughout a production process.
A HACCP plan identifies the biological, chemical, and physical hazards that could affect a food product. It then defines the critical control points where those hazards must be monitored, the corrective actions to take when limits are exceeded, and the records that must be kept to demonstrate control.
Skill Reality helps food manufacturers document CCP monitoring automatically. When a worker completes a critical step using guided procedures on smart glasses and wearables, the result is logged with a timestamp, creating a verifiable record for HACCP audits and regulatory inspections.