What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This system is a proactive approach to food safety that focuses on identifying and controlling potential hazards that could cause foodborne illnesses. The primary goal of HACCP is to prevent hazards at specific points in the food production process rather than relying solely on testing finished products.

The "Hazard Analysis" aspect refers to the process of identifying biological, chemical, and physical hazards that may be known to contaminate food. The "Critical Control Point" part indicates the points in the process where these hazards can be effectively managed or eliminated. By implementing a HACCP plan, food service operations can ensure that their food safety measures are structured and continually monitored, thereby protecting customers and ensuring food quality.

This systematic approach is essential in ensuring consistent food safety practices that meet regulatory requirements and industry standards.