Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach used to ensure food safety. It identifies potential hazards in food production, such as biological, chemical, or physical risks, and evaluates where these risks could occur. HACCP then establishes critical control points—specific steps in the process where controls can be applied to prevent or minimize hazards. By monitoring these points and implementing corrective actions when needed, HACCP helps ensure that food is safe for consumption, reducing the risk of foodborne illnesses. It's widely used in restaurants, food processing plants, and other food-related industries.