What does the acronym HACCP stand for in food safety?

HACCP stands for Hazard Analysis Critical Control Point, which is a systematic approach used to ensure food safety through the identification and management of potential hazards throughout the food production process. This methodology focuses on preventing hazards rather than relying solely on end-product testing. It involves assessing points in the production process where potential hazards could occur, establishing critical control points for monitoring, and implementing corrective actions when necessary. This proactive approach helps to minimize risks to public health and ensures that food products are safe for consumption.

Understanding HACCP is essential in various food-related industries, as it lays the groundwork for the safe handling, preparation, and storage of food, ultimately contributing to the prevention of foodborne illnesses.