What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. It is a systematic preventive approach to food safety that aims to identify, evaluate, and control hazards that could pose a risk to food safety. The essence of HACCP lies in its focus on critical control points in the food production process, where specific measures can be implemented to prevent, eliminate, or reduce hazards to an acceptable level.

By systematically analyzing the various stages of food production—from sourcing raw materials to processing, packaging, and distribution—HACCP helps ensure that food is safe for consumption. This framework is widely used in the food industry as a means to ensure that food handling processes are safe and meet regulatory requirements. It emphasizes the importance of monitoring and verifying that critical limits are being met to maintain food safety throughout the entire food supply chain.