What does HACCP stand for in food safety practices?

HACCP stands for Hazard Analysis Critical Control Points. This systematic preventive approach to food safety is designed to identify potential hazards in the food production process, assess their risks, and establish critical control points to eliminate or reduce these hazards to safe levels. The framework is crucial as it focuses on preventing food safety issues before they occur rather than inspecting finished products for safety.

The critical points refer to specific stages in the food production process where control can be applied to reduce hazards, ensuring that food remains safe throughout its journey from production to consumption. This concept has been widely adopted in various industries, including meat and poultry, seafood, and dairy, highlighting its importance in maintaining food safety standards across different sectors. The effectiveness of HACCP lies in its proactive measures, making it a fundamental strategy in food safety management practices.