What is the purpose of HACCP in food safety?

The purpose of HACCP, which stands for Hazard Analysis and Critical Control Points, is fundamentally about identifying and controlling potential hazards in food production processes. This system is designed to ensure food safety by systematically evaluating the entire production process, identifying where hazards might occur, and then implementing measures to mitigate those risks. HACCP focuses on preventing hazards rather than inspecting finished products, allowing producers to proactively address food safety issues before they become a problem.

HACCP does this by defining critical control points (CCPs) along the production process where controls can be applied to minimize risks such as biological, chemical, and physical hazards. The approach is based on scientific principles and is widely recognized as a global standard for food safety management. By prioritizing hazard control, HACCP helps ensure that food products are safe for consumption, ultimately protecting public health.