HACCP, or Hazard Analysis and Critical Control Points, is a systematic approach to food safety that focuses on identifying and controlling potential hazards in the food production process. It ensures that food products are safe for consumption by preventing, eliminating, or reducing risks to acceptable levels.

The seven principles of HACCP are:

1. Conduct a Hazard Analysis: Identify potential biological, chemical, or physical hazards that could affect food safety.
2. Determine Critical Control Points (CCPs): Identify points in the process where hazards can be controlled or prevented.
3. Establish Critical Limits: Set maximum or minimum limits for each CCP to ensure safety.
4. Monitor CCPs: Develop procedures to monitor the CCPs regularly.
5. Establish Corrective Actions: Determine actions to take if a CCP isn’t within the established limits.
6. Verification Procedures: Confirm that the HACCP system is working effectively through regular checks and validation.
7. Record-Keeping and Documentation: Maintain detailed records of all procedures and actions taken for accountability.

HACCP is crucial in the food sector because it provides a structured method to ensure food safety, minimizing the risk of foodborne illnesses. It’s widely recognized and often mandatory in many countries, making it an essential component of food safety management systems.