What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic preventive approach used primarily in the food industry to ensure food safety by identifying and controlling potential hazards at critical points in the production process. HACCP focuses on assessing physical, chemical, and biological hazards and implementing measures to mitigate these risks, making it essential for maintaining food hygiene and safety standards.

The framework consists of several steps, including conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, monitoring procedures, corrective actions, and verification processes. This structured method is vital for preventing foodborne illnesses and ensuring consumer safety. Understanding HACCP is crucial for professionals in environmental health and safety, particularly those involved in food safety regulation and compliance.