What does HACCP stand for in the context of food safety?

HACCP stands for Hazard Analysis Critical Control Point, which is a preventive approach to food safety. This system is designed to identify potential hazards in food production processes—biological, chemical, or physical—that could pose risks to food safety. By analyzing these hazards, food handlers can establish critical control points in the production process where measures can be taken to eliminate or minimize the risks. The emphasis on prevention is what distinguishes HACCP from other food safety management systems, as it focuses on proactive measures rather than solely relying on end-product testing.

Understanding HACCP is essential for maintaining food safety standards, ensuring that businesses are in compliance with regulations, and ultimately protecting consumers from foodborne illnesses.