What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This systematic approach is essential in food safety management and is designed to identify and assess hazards that could occur in the food preparation process. By analyzing potential biological, chemical, and physical hazards, and establishing critical control points at which these hazards can be effectively managed or eliminated, HACCP helps to ensure that food is safe for consumption.

The term "Hazard Analysis" refers to the process of identifying potential hazards that can affect food safety, while "Critical Control Points" are specific stages in the food production process where control measures can be applied. This allows food businesses to proactively manage food safety risks rather than react to them after they occur.

Understanding HACCP is crucial for anyone involved in food production, as it lays the foundation for effective food safety practices and regulatory compliance, ultimately protecting public health and ensuring the production of safe food.