What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This system is crucial in the food service industry as it helps to identify and manage food safety hazards during food production. The acronym emphasizes two key components: 'Hazard Analysis,' which involves identifying potential hazards that could cause foodborne illness, and 'Critical Control Point,' which refers to points in the food preparation process where these hazards can be effectively controlled or eliminated.

Understanding HACCP is vital for food safety because it lays out a systematic approach to prevent hazards rather than relying solely on end-product testing. By focusing on critical control points in the preparation and serving of food, establishments can significantly reduce the risk of contamination and ensure the safety of their food products. This methodology is recognized worldwide as a fundamental framework for food safety management, making it essential knowledge for anyone working in the food service industry.