What does HACCP stand for in food safety?

HACCP stands for Hazard Analysis Critical Control Point. This system is a proactive approach to food safety that identifies potential hazards in the food production process and establishes critical control points to mitigate these risks. The main goal of HACCP is to prevent foodborne illnesses and ensure that food products are safe for consumption.

The "Hazard Analysis" part involves assessing the potential hazards that could affect food safety, including biological, chemical, and physical risks. "Critical Control Points" refer to specific points in the food production process where controls can be applied to eliminate or reduce these hazards to an acceptable level. By focusing on these critical areas, food establishments can ensure a systematic approach to maintaining food safety throughout the production, handling, and preparation stages. This approach is widely recognized and used in various sectors of the food industry because it is based on science and prevention rather than relying solely on end-product testing.