What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This systematic approach is designed to ensure food safety by identifying specific hazards that could potentially affect the safety of food products and establishing control measures at critical points in the food production process.

The name itself reflects its core components: "Hazard Analysis" focuses on identifying and evaluating potential food safety hazards, and "Critical Control Point" refers to those points in the process where controls can be applied to prevent, eliminate, or reduce those hazards to acceptable levels. This method is widely used across the food industry as a critical framework to prevent foodborne illnesses and ensure that food remains safe for consumption throughout its lifecycle, from production to consumption.

Understanding HACCP is essential for food protection managers and staff as it provides the principles necessary for maintaining food safety standards and complying with regulatory requirements.