HACCP

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach used in food safety to identify, evaluate, and control potential hazards throughout the food production process. It involves analyzing each step to spot where contaminants or mistakes could occur, then establishing critical points where controls can prevent these hazards. Regular monitoring and record-keeping ensure that food remains safe from contamination, reducing the risk of foodborne illnesses. Overall, HACCP helps food producers consistently deliver safe, quality products by proactively managing risks.