What does HACCP stand for in food safety management?

HACCP stands for Hazard Analysis Critical Control Point. This systematic preventive approach is designed to ensure food safety by identifying and addressing potential hazards in food production processes. The key components of HACCP include identifying hazards that could potentially harm consumers, determining critical control points where these hazards can be controlled or eliminated, and establishing monitoring procedures to ensure that these controls are effective.

The methodology is foundational in both regulatory compliance and best practices within the food service industry, as it helps to prevent foodborne illnesses and ensures the safety of food products. By focusing on critical control points, it enables food service operators to prioritize food safety efforts effectively, which is vital for maintaining public health and safety standards.