What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This systematic approach is essential in food safety management and focuses on preventing hazards during the food production process. It involves identifying potential biological, chemical, and physical hazards that could compromise food safety and then establishing critical control points to monitor and reduce those risks.

Understanding HACCP is crucial because it forms the foundation of safety protocols in food handling and preparation, ensuring that food products are safe for consumption. By focusing on critical control points, organizations can implement practical measures to manage and mitigate food safety risks effectively, creating a safer food supply.