What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Points. This systematic approach is essential in ensuring food safety by identifying, evaluating, and controlling hazards that can compromise the safety of food products. The first part, "Hazard Analysis," involves identifying potential biological, chemical, or physical hazards in the food production process. The second part, "Critical Control Points," refers to points in the process where control measures can be applied to minimize or eliminate these hazards.

This methodology is widely adopted in various food industries because it helps to prevent food safety issues before they occur, rather than relying on end-product testing alone. It involves six key principles: conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring critical control points, establishing corrective actions, and verification and record-keeping procedures. Understanding HACCP is crucial for anyone involved in food safety, sanitation, or the broader food industry.