What does HACCP stand for in the context of food safety?

HACCP stands for Hazard Analysis and Critical Control Points. This systematic approach to food safety is designed to identify and control potential hazards that could compromise food quality and safety throughout the production process. The core principle of HACCP involves identifying critical control points (CCPs) in the food production process where hazards can be prevented, eliminated, or reduced to safe levels. By focusing on these critical points, HACCP helps organizations ensure that food is safe for consumption.

This framework is widely applied in various sectors of the food industry, including production, processing, and distribution, to prevent foodborne illnesses and ensure compliance with health regulations. By implementing HACCP, food businesses can systematically analyze potential hazards and put strong preventive measures in place, thus enhancing overall food safety standards.