What does HACCP stand for in food safety?

HACCP stands for Hazard Analysis and Critical Control Points. This systematic approach is essential in food safety as it helps identify, evaluate, and control food safety hazards. The methodology focuses on preventing hazards rather than inspecting finished products for them. By identifying critical control points in the food production process, operators can implement measures to reduce or eliminate risks associated with food safety, such as biological, chemical, or physical hazards. This proactive strategy is fundamental in ensuring that food remains safe from contamination throughout its production, processing, and handling stages.

The other interpretations of HACCP do not align with the food safety standards and practices recognized globally. They do not accurately describe the structured approach designed to prevent food safety issues. In contrast, the correct definition outlines a clear and practical framework that is widely implemented in the food industry to ensure safety and compliance with health regulations.