What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. It is a systematic approach used primarily in food safety management to identify, evaluate, and control hazards that can pose risks to food safety. The essence of HACCP is to focus on critical points in the food production process where potential hazards may occur, allowing food producers to implement measures to prevent those hazards, rather than just relying on end-product testing to ensure safety.

The key elements of HACCP involve conducting a hazard analysis to determine what potential hazards (biological, chemical, or physical) could affect food safety. After identifying these hazards, specific critical control points are established where control measures can be applied to reduce or eliminate the risks. This proactive approach not only helps ensure food safety but also complies with regulatory standards and improves overall food quality. Understanding HACCP is essential for food safety managers, as it is a fundamental part of maintaining high standards in food preparation and service environments.