HACCP principles

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that identifies potential hazards during food production. It involves analyzing each step to find where injuries or contamination could occur, then establishing specific points to control or eliminate risks, like proper cooking or storage. The process includes setting critical limits, monitoring procedures, and corrective actions to ensure the food remains safe. Overall, HACCP helps food producers prevent problems proactively, ensuring the products are safe for consumers by focusing on prevention rather than just reaction to issues.