What is HACCP used for?

HACCP stands for Hazard Analysis and Critical Control Points. In the food industry, the purpose of HACCP is to identify and prevent hazards that could cause foodborne illness, in other Words Food Safety.

Hazard Analysis Critical Control Point (HACCP) is a preventive system of food control. It involves examining and analysing every stage of a food-related operation to identify and assess hazards; determining the 'critical control points' (CCPs) at which action is required to control the identified hazards; establishing the critical limits that must be met, and procedures to monitor, each critical control point; establishing corrective procedures when a deviation is identified by monitoring; documentation of the HACCP plan and verification procedures to establish that it is working correctly.

HACCP abbreviated for Hazard Analysis and Critical Control Points. It is a management system in which food safety is measured through the control and analysis of chemical, microbiological and physical hazards from the material production, handling to producing, distribution and consumption of the finished product. HACCP is most important in the Food production. It has the control potential hazards and the prioritizes in the food production. HACCP is controlling the major food risks like the physical contaminants, chemical contaminants and microbiological contaminants. The Industry should ensure their customers that its products are safe enough in regards of latest technology and science.

HACCP stands for Hazard Analysis and Critical Control Point. Its purpose is to eliminate the risks involved in food production by identifying the main control points where risks lie to ensure a safe product at the end of the production process.

HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.