What does HACCP stand for and why is it important in food service?

HACCP stands for Hazard Analysis and Critical Control Points. This system is crucial in food service because it is designed to identify, evaluate, and control food safety hazards throughout the production process, from raw material sourcing to consumption.

The importance of HACCP lies in its systematic approach to ensuring food safety. By identifying critical control points where hazards could pose a risk, food service operations can implement preventive measures to mitigate those risks. This helps protect consumers from foodborne illnesses and ensures compliance with food safety regulations.

Overall, HACCP is an essential framework for maintaining high standards in food safety, which ultimately contributes to public health and consumer confidence in food service operations.