What does HACCP stand for in food safety?

HACCP stands for Hazard Analysis Critical Control Points. This system is essential in food safety as it focuses on identifying and controlling potential hazards that could compromise food safety throughout the production process.

The term "hazard" refers to any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. The "analysis" component involves assessing these hazards to understand where they may occur. The "critical control points" are the stages in the food production process where these hazards can be effectively managed or eliminated.

This framework is crucial for food businesses as it provides a structured approach to preventing food safety issues before they arise, rather than merely responding to problems after they occur. By implementing HACCP, businesses can ensure that they are producing safe food that meets health regulations, ultimately protecting consumers from foodborne illnesses.