What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Point. This systematic approach is designed to prevent hazards in food production by identifying potential biological, chemical, or physical hazards that could occur during the production process. The program emphasizes critical control points (CCPs) – specific steps in the process where control measures can be applied to reduce or eliminate risks.

By implementing HACCP, food managers can ensure safety from farm to table, enhancing food safety and public health. This method is vital in various sectors, including meat processing, seafood, dairy, and ready-to-eat foods, as it focuses on proactive prevention rather than reactive measures. This systematic approach to food safety management helps create a safe food environment, thereby building consumer trust and ensuring compliance with regulatory standards.