What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Point. This term specifically refers to a systematic preventive approach to food safety that involves identifying biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe. It helps determine critical control points in the process where these hazards can be prevented, eliminated, or reduced to safe levels.

Understanding that HACCP is a critical framework for ensuring food safety provides significant context in the food industry. It is widely recognized and implemented globally, aligning with various food safety regulations and standards. Establishing this knowledge is essential for anyone involved in food handling and manufacturing, as it underlines the importance of proactive measures in preventing foodborne illnesses.