What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Point. This is a systematic approach used in food safety that focuses on identifying and controlling potential hazards that could pose risks to food safety throughout the production process. The "Hazard Analysis" component involves assessing each step in the process to determine where hazards may occur, whether they be biological, chemical, or physical. The "Critical Control Point" aspect identifies the points in the process where controls can be applied to prevent, eliminate, or reduce these hazards to safe levels. Understanding HACCP is crucial for developing effective food safety management systems and ensuring the safety of food products for consumers.