What does the acronym HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This system is a proactive approach designed to ensure food safety by identifying and managing specific hazards that could affect food production and preparation. By conducting a hazard analysis, food handlers and managers can determine what potential physical, chemical, or biological hazards could be present in their food processes. The "Critical Control Point" aspect refers to the essential steps in the production process where controls can be applied to prevent, eliminate, or reduce these hazards to safe levels.

This systematic method is widely used in various food industry sectors to enhance food safety and ensure compliance with health regulations. Understanding HACCP is crucial for anyone involved in food handling, as implementing its principles helps in safeguarding public health and maintaining the integrity of food products.