What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This is a systematic, preventive approach to food safety that addresses physical, chemical, and biological hazards through the analysis and control of processes in production. The cornerstone of HACCP is the identification of critical control points in the food production process where hazards could occur, which allows for the implementation of measures to mitigate these risks effectively.

By following the principles of HACCP, food producers can ensure that their products are safe to eat, which is essential for public health. This framework is widely recognized and used across various sectors of the food industry, making it a critical standard in food safety practices. Understanding HACCP is crucial for those involved in food production and safety, as it enhances the overall quality and safety of food products.