Hazard Analysis and Critical Control Points

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach used in food safety to identify potential dangers in the food production process. It involves analyzing each step to find where hazards like bacteria or contamination could occur, and then establishing specific points (critical control points) where these risks can be prevented, reduced, or eliminated. By continuously monitoring these points and maintaining strict standards, HACCP helps ensure the food is safe to eat. It’s a proactive way to prevent foodborne illnesses rather than just reacting after problems occur.