What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Points. This system is crucial in the field of food safety and is widely used in the culinary industry to identify, evaluate, and control food safety hazards. The methodology involves systematically assessing where hazards may occur in the food processing and handling procedures and establishing critical control points to prevent, eliminate, or reduce food safety risks to acceptable levels.

The components of HACCP include conducting a hazard analysis to identify potential biological, chemical, or physical hazards that could compromise food safety. Then, critical control points within the process are identified where these hazards can be effectively managed. Monitoring procedures are established to ensure these points are under control, and corrective actions are defined for instances when monitoring indicates a deviation from critical limits.

This systematic preventive approach is essential for ensuring the safety and quality of food, protecting public health, and complying with safety regulations.