What does HACCP stand for in food safety management?

HACCP stands for Hazard Analysis Critical Control Point. This system is designed to improve food safety by identifying and controlling potential hazards during the production process. The methodology emphasizes the importance of analyzing hazards that could affect food safety and establishing critical control points within the food production process where hazards can be managed or eliminated.

By focusing on proactive measures, HACCP helps food producers ensure that the food they prepare and serve is safe for consumption. The significance of this approach is reflected in the structured steps involved in implementing HACCP, which include conducting a hazard analysis, determining critical control points, establishing critical limits, and monitoring procedures, among others. This systematic approach to food safety management underlines the central role that each element plays in preventing foodborne illnesses and ensuring consumer safety.