What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Point. This systematic approach is essential for identifying, evaluating, and controlling food safety hazards to prevent foodborne illnesses. HACCP is widely recognized in various food industries, including manufacturing, processing, and service. The methodology focuses on crucial points in the food production process where potential hazards can be identified and effectively managed, ensuring food safety from the point of origin all the way to the consumer.

This standard helps organizations establish a proactive approach to food safety, ensuring they analyze hazards and implement control measures at critical points in their operations. By following the principles of HACCP, food businesses can comply with regulations and enhance consumer trust in their products.