Hazard Analysis Critical Control Points (HACCP)

Haccp is an acronym that is fast becoming commonly used in food service and food safety. It stands for Hazard Analysis Critical Control Points, which is a scientific state-of-the-art food safety program originally developed for astronauts. HACCP takes a systematic approach to the conditions that are responsible for most food-borne illnesses. It is preventive in nature: It attempts to anticipate how food safety problems are most likely to occur and takes steps to prevent them from occurring.

The HACCP system has been adopted by both food processors and restaurants, as well as by the FDA and USDA. At this time, there is no mandate that HACCP must be used by foodservice establishments. However, instituting such a plan may prove to be advantageous on a variety of levels.