What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Points. This system is essential in the food industry as it focuses on identifying, evaluating, and controlling hazards that could compromise food safety. The foundation of HACCP is its systematic approach to identify potential biological, chemical, and physical hazards in food production processes. By establishing critical control points, which are the points at which these hazards can be prevented, eliminated, or reduced to safe levels, HACCP helps ensure that food is safe for consumption throughout its lifecycle. This systematic approach is recognized globally and is a cornerstone of food safety management practices. Understanding this term is crucial for food service professionals as it underpins many safety protocols in the industry.