What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This systematic approach is designed to identify, evaluate, and control food safety hazards throughout the production process. It focuses on preventing hazards rather than relying solely on end-product testing. By identifying critical control points in the process where hazards could occur, food handlers can implement monitoring and corrective actions to ensure that food remains safe for consumption. This methodology is widely recognized and used in both the food service industry and food production to mitigate risks and protect public health. Understanding HACCP is essential for anyone involved in food safety management as it serves as the backbone of effective food safety protocols.