Hazard Analysis and Critical Control Point (HACCP)

HACCP, or Hazard Analysis and Critical Control Point, is a systematic approach used in food safety to identify and prevent potential hazards in the food production process. It involves analyzing each step, from raw materials to finished products, to spot where contamination or other risks could occur. Critical control points are specific stages where actions can be taken to eliminate or reduce these hazards to safe levels. By monitoring these points consistently, food producers ensure their products are safe to eat, protecting consumers from foodborne illnesses.