What does HACCP stand for in food safety?

HACCP stands for Hazard Analysis Critical Control Point. This system is a preventive approach to food safety that focuses on identifying, evaluating, and controlling hazards that could compromise food safety throughout the production process. The core of HACCP involves identifying critical control points—stages in the process where potential hazards can be prevented, eliminated, or reduced to safe levels.

Using HACCP allows food manufacturers and processors to systematically ensure that their products are safe for consumption. It emphasizes proactive management rather than reactive responses to food safety incidents. By establishing a clear set of guidelines and monitoring processes, HACCP helps minimize foodborne illnesses and contamination risks. This understanding is essential for anyone involved in food production, handling, or safety management.