HACCP (Hazard Analysis and Critical Control Points)

HACCP, or Hazard Analysis and Critical Control Points, is a systematic approach used to ensure food safety. It involves identifying potential hazards in food production (like bacteria or chemical contaminants) and determining critical points where these hazards can be controlled or eliminated. By monitoring these points, businesses can minimize risks and ensure that the food they produce is safe for consumption. HACCP is widely used in various food industries to protect public health and maintain quality, making it an essential framework for food safety management.