What does HACCP stand for in food safety management?

HACCP stands for Hazard Analysis Critical Control Points. This systematic approach is critical in food safety management, focusing on identifying and controlling potential hazards throughout the food production process. It emphasizes the prevention of food safety issues rather than simply reacting to them after they occur. The primary goal of HACCP is to ensure that food is safe for consumption by identifying critical points in the process where hazards can be effectively controlled or eliminated.

This approach is essential for food businesses as it helps to establish processes that minimize risks, comply with food safety regulations, and meet consumer expectations for safe food. HACCP is a standardized method recognized internationally, which makes it a foundational component of food safety management systems across various industries.