What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This system is designed to identify and manage food safety hazards that could potentially affect the quality and safety of food products. The methodology involves assessing risks at each stage of food production, from raw material procurement to the final consumption of the product. By analyzing critical control points—specific steps in the process where hazards could occur—food managers can implement necessary controls to reduce risks, ensuring that food is safe for public consumption.

This systematic approach is widely adopted within the food industry to prevent foodborne illnesses and ensure compliance with safety regulations. Understanding HACCP is vital for anyone managing or working within a food service operation, as it facilitates the creation of a safe food handling environment.