What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Points. This is a systematic preventive approach to food safety that aims to identify, evaluate, and control hazards that could compromise the safety of food products. The core philosophy of HACCP is to focus on critical control points in the food production process, which are stages where potential hazards can be prevented, eliminated, or reduced to an acceptable level.

By implementing HACCP, food handlers and producers can effectively manage food safety risks, ensuring that the food they produce is safe for consumption. This method is widely recognized in the food industry and is crucial for complying with food safety regulations. Understanding HACCP is essential for anyone involved in food handling, preparation, or production, as it helps maintain public health standards and protects consumers from foodborne illnesses.