What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This system is essential in the food industry as it helps identify and manage potential hazards that could compromise food safety. The approach focuses on preventing hazards by identifying critical points in the food production process where these risks can be controlled or eliminated.

The term 'Hazard Analysis' refers to the assessment of potential dangers, such as biological, chemical, or physical risks that could arise during food handling and processing. 'Critical Control Points' are specific points in the process that must be monitored to ensure food safety, making it a proactive strategy in managing food safety rather than a reactive one. This systematic preventive approach is recognized globally and is critical for compliance with food safety regulations and standards in the industry.