What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This systematic approach is crucial for identifying, evaluating, and controlling food safety hazards. It is designed to prevent potential hazards rather than relying solely on testing finished products. By implementing HACCP principles, food handlers can ensure that critical points in the food production process are monitored and controlled to minimize risks of contamination and foodborne illnesses.

The focus on identifying hazards—biological, chemical, and physical—and determining the critical control points where those hazards can be prevented, eliminated, or reduced to acceptable levels is what makes HACCP a vital part of food safety management.