Hazard Analysis Critical Control Point (HACCP)

Hazard Analysis Critical Control Point (HACCP) is a systematic approach used to ensure food safety. It identifies potential hazards in the food production process—such as biological, chemical, or physical risks—and establishes critical control points to manage these risks. By monitoring these points, businesses can prevent, eliminate, or reduce hazards to safe levels. HACCP is widely used in the food industry to help protect consumers and ensure that food is safe to eat. It involves planning, monitoring, and continuous improvement to uphold food safety standards throughout the production process.