What does HACCP stand for in food safety?

HACCP stands for Hazard Analysis and Critical Control Points, which is a systematic approach to food safety. This method is crucial in identifying, evaluating, and controlling hazards that could potentially compromise food safety at every stage of the food production process. The process begins with conducting a hazard analysis to pinpoint biological, chemical, or physical hazards that can occur from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.

Following the hazard analysis, designated critical control points (CCPs) are established. These are stages in the process where controls can be applied to prevent, eliminate, or reduce hazards to acceptable levels. By implementing HACCP principles, food handlers can enhance the overall safety of food products and minimize the risk of foodborne illnesses. Understanding HACCP is essential for anyone involved in food service or food production, as it forms the foundation for sound food safety practices.