HACCP (Hazard Analysis Critical Control Points)

HACCP, or Hazard Analysis Critical Control Points, is a systematic approach used to ensure food safety. It identifies potential hazards in food production, such as biological, chemical, or physical risks, and establishes critical points in the process where these hazards can be controlled or eliminated. By monitoring these critical control points, businesses can prevent contamination and ensure that food is safe for consumers. HACCP is widely used in various food industries to maintain high safety standards, ultimately protecting public health.