What does the acronym HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This is a systematic approach used in the food industry to identify, evaluate, and control food safety hazards. The acronym reflects its core purpose: to analyze potential hazards in the production process and establish critical control points where risks can be mitigated.

The significance of this system lies in its proactive approach to food safety, aiming to prevent issues before they arise rather than merely responding to them after they occur. By implementing HACCP, food businesses can ensure that they meet health regulations, reduce the risk of foodborne illnesses, and maintain high standards of quality in food production.

Understanding HACCP is essential for anyone involved in food preparation, as it encompasses the fundamental principles of ensuring food safety from production to consumption.