HACCP (Hazard Analysis and Critical Control Points) is a systematic, preventative food safety system that identifies and controls biological, chemical, and physical hazards in food production, from raw material to consumption. The core function of HACCP is to prevent food safety issues by proactively analyzing potential hazards and implementing controls at specific critical points in the process. This involves identifying hazards, setting up critical control points to manage them, and continuous monitoring to ensure food remains safe. Function and Purpose Systematic approach: HACCP provides a structured and preventative way to manage food safety, rather than just reacting to problems. Hazard identification: It requires a thorough analysis to identify all potential hazards (biological, chemical, physical, or allergenic) that could affect food safety. Hazard control: It establishes control measures to prevent, eliminate, or reduce hazards to an acceptable level. Continuous monitoring: It ensures that control measures are working effectively by monitoring critical control points throughout the food production process. How it works Analysis: Businesses conduct a hazard analysis to understand potential risks. Prevention: The system focuses on preventing hazards before they happen, ensuring a safer food supply. Control: It establishes Critical Control Points (CCPs) in the process, which are steps where hazards can be prevented or eliminated. Verification and monitoring: It includes monitoring procedures for each CCP and verifying that the system is functioning correctly. Benefits of HACCP Assurance: It provides regulators, customers, and the public with assurance of a business's commitment to food safety. Compliance: It is a legal requirement in many regions and is the basis for many international food safety standards and certifications. Prevention: It is a proactive system that is more effective and efficient than a reactive one.