What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This system is a preventive approach primarily used in food safety management. It provides a framework to identify and assess potential hazards in food production processes and establish critical control points where these hazards can be effectively managed or eliminated.

By focusing on specific points in the production process where potential hazards can occur, HACCP enables producers to implement controls that reduce the risk of foodborne illnesses and ensure that the food supply is safe for consumers. It is widely recognized and utilized across various sectors of the food industry, including processing, distribution, and food service.

This method is part of a broader understanding of food safety and emphasizes proactive measures rather than relying solely on end-product testing. Utilizing HACCP can help organizations comply with regulatory requirements, enhance product quality, and improve overall food safety practices.