What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This is a systematic approach to food safety that focuses on identifying and controlling potential hazards throughout the food production process. The framework is designed to ensure that food products are safe for consumption by identifying critical control points in the process where hazards may occur and implementing measures to control those risks.

The significance of HACCP lies in its proactive nature; instead of reacting to food safety issues after they occur, it helps prevent them before they happen. By conducting a hazard analysis, food handlers can pinpoint areas where contamination could occur and establish critical limits to monitor those points effectively.

In addition, the use of HACCP is widely recognized within the food industry and by regulatory agencies, making it a cornerstone of food safety management systems. This allows businesses to comply with food safety regulations and provide assurance to consumers that proper safety protocols are in place.