What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Points. This system is designed to ensure food safety by identifying and analyzing potential hazards that could occur during the food preparation process. The focus of HACCP is to implement key control points in the production and preparation of food that could lead to contamination or unsafe practices. By assessing hazards and establishing critical control points, food service establishments can effectively manage and reduce risks associated with foodborne illnesses. This methodology is recognized globally as a best practice for ensuring food safety and has been widely adopted across various sectors of the food industry.