What does HACCP stand for?

The term HACCP stands for Hazard Analysis and Critical Control Points. This methodology is crucial in food safety management, as it helps identify potential hazards that could compromise food safety and establish critical control points throughout the food production process. By conducting a hazard analysis, food businesses can pinpoint biological, chemical, and physical hazards that could affect the safety of their products.

In the critical control points phase, measures are implemented to eliminate or reduce those hazards to safe levels. This proactive approach focuses on preventing hazards rather than relying on end-product testing, which can be less effective. HACCP is a widely accepted standard in the food industry because it provides a systematic way to ensure food safety, making it crucial for sanitation enforcement agents to understand and apply these principles in their work. Understanding HACCP is essential not just for compliance, but also for promoting public health and safety in food handling and preparation practices.