HACCP (Hazard Analysis Critical Control Point)

HACCP, or Hazard Analysis Critical Control Point, is a systematic approach used to ensure food safety. It identifies potential hazards in food production, such as biological, chemical, or physical risks. By assessing these hazards, it establishes critical control points where measures can be taken to prevent, eliminate, or reduce risks. Regular monitoring and documentation are part of this process to ensure food remains safe for consumption. HACCP is widely used in the food industry to enhance safety and protect public health, making it a crucial part of food production and handling.