HACCP

HACCP is a systematic, preventative approach to food safety, identifying and controlling hazards. It focuses on preventing physical, chemical, and biological hazards rather than inspecting finished products. The system involves analyzing potential risks at critical points throughout the food production process. Seven core principles guide its implementation, from hazard analysis to establishing corrective actions. It’s a globally recognized framework essential for ensuring the safety of food products. Food businesses worldwide implement HACCP to protect consumers from foodborne illnesses.