What does HACCP stand for in food safety?

HACCP stands for Hazard Analysis Critical Control Point, which is a systematic approach to food safety that focuses on identifying and controlling potential hazards that could compromise the safety of food products. The method is widely used in the food industry to ensure that various stages of food processing, handling, and preparation adhere to safety protocols.

By conducting a hazard analysis, which identifies biological, chemical, and physical hazards at each step of food production, and establishing critical control points (CCPs) where preventive measures can be applied, organizations can effectively mitigate risks. The emphasis on critical control points is essential because it allows for the monitoring and adjustment of processes to ensure food safety standards are met.

This framework is recognized globally and is crucial for compliance with food safety regulations, making it a foundational element in the establishment of food safety management systems. Understanding HACCP is vital for anyone involved in food production, food service, and food safety practices.