What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This system is designed to ensure food safety by identifying and managing potential hazards throughout the food production process. By conducting a thorough hazard analysis, facilities can identify biological, chemical, and physical hazards that could jeopardize food safety. Once hazards are identified, critical control points are established in the production process where these hazards can be prevented, eliminated, or reduced to safe levels. This proactive approach helps to ensure that food is safe for consumption and minimizes the risk of foodborne illnesses. Understanding HACCP is vital for food managers as it forms the framework for developing effective food safety management systems.