HACCP, the Hazard Analysis Critical Control Point system, is a process that analyzes and controls biological, chemical and physical hazards that might occur anywhere in the food production process. From raw material to procurement and handling, to the manufacture, distribution, sale and consumption of food products, this process is designed to prevent hazards from occurring.

HACCP guidelines for foodservice are divided into specific directions for juice, dairy products, retail and foodservice and seafood.

More information and details about the FDA’s guidance and regulations under HACCP can be found on their website.  This includes direction for foodservice and retail owners and operators, and includes specific instruction and guidelines for hand protection and the use of gloves.