critical control points (HACCP)

Critical Control Points (HACCP) is a systematic approach used primarily in food safety management. It identifies key points in the production process where potential hazards, such as contamination or risk of spoilage, can be controlled or eliminated. By monitoring these points, businesses can ensure food safety and quality. HACCP involves seven principles, starting with hazard analysis and ending with verification and documentation, to create a safe food supply. This method is essential for protecting public health and maintaining consumer trust in food products.