What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This term refers to a systematic approach used in food safety that focuses on the prevention of hazards throughout the food production process. By identifying critical control points in the manufacturing and handling of food where potential hazards can be controlled or eliminated, HACCP helps to ensure food safety from production to consumption.

This methodology is crucial as it emphasizes proactive measures rather than relying solely on end-product testing. Implementing HACCP principles enables food businesses to manage risks effectively, ensuring that food is safe for consumers, which is foundational in meeting regulatory standards and maintaining public health. The recognition of critical control points helps in consistently delivering safe and high-quality food products.