Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

HACCP stands for Hazard Analysis and Critical Control Points, which is a systematic approach to food safety. This methodology is designed to prevent food safety hazards by identifying potential hazards during the production process and establishing critical control points to eliminate or mitigate those hazards. The focus of HACCP is on anticipating and controlling risks to ensure that food is safe for consumption.

The process involves several key steps: conducting a hazard analysis to identify food safety hazards, determining critical control points (CCPs) where these hazards can be controlled, setting critical limits for each CCP, establishing monitoring procedures, taking corrective actions if necessary, implementing verification procedures, and maintaining proper documentation and record-keeping.

Understanding HACCP is essential for anyone involved in food production or safety because it lays the foundation for establishing effective safety protocols that protect consumers from foodborne illnesses.