haccp

Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety that helps prevent, reduce, or eliminate potential hazards in food production. By identifying and monitoring critical control points in the production process, HACCP can ensure that food is safe for consumption. This proactive approach not only protects consumers but also helps food producers comply with regulatory requirements and maintain a high standard of quality. HACCP principles are widely used in the food industry to improve food safety and prevent foodborne illnesses.