What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This system is a preventive approach designed to ensure food safety by identifying and managing potential hazards throughout the food production process. The emphasis on "Hazard Analysis" involves examining potential biological, chemical, and physical hazards that could adversely affect food safety. The "Critical Control Points" are specific points in the process where these hazards can be effectively controlled or eliminated, ensuring the food remains safe for consumption.

This systematic approach is widely used in food industries to help organizations comply with safety regulations and standards, ultimately improving overall food safety and protecting public health. Understanding HACCP is crucial for anyone involved in food handling or preparation, as it provides a structured method for identifying risks and implementing effective controls to mitigate them.