What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This method is essential in food safety management as it provides a systematic approach to identifying, evaluating, and controlling food safety hazards that are significant for food safety. The core idea is to focus on critical points in the food production process, where controls can be applied to reduce or eliminate potential hazards, thereby ensuring that food products are safe for consumption.

In this structure, the initial hazard analysis involves assessing potential biological, chemical, and physical hazards that could compromise food safety. The determination of critical control points is pivotal as it emphasizes preventive measures rather than relying purely on end-product testing. This methodology promotes a proactive stance in food safety management, making it a fundamental framework recognized globally in food manufacturing and service settings.