What is a hazard analysis critical control point (HACCP)?

A hazard analysis critical control point (HACCP) is fundamentally a systematic approach that focuses on identifying, evaluating, and controlling food safety risks. This method takes into account various biological, chemical, and physical hazards that can occur at different stages of food production and preparation. By identifying critical control points in the process, HACCP enables food service operations to implement measures that ensure food is safe for consumption, ultimately protecting public health.

Unlike methods focused solely on cooking safety, employee training, or equipment maintenance, HACCP encompasses a broader scope of food safety management, which is essential in both preventing foodborne illnesses and complying with regulatory standards. This systematic approach emphasizes proactive measures rather than reactive solutions, making it a vital practice in any food service establishment.