HACCP
Units & Measurements abbreviation · Cooking
| Stands for | Hazard Analysis and Critical Control Points |
|---|---|
| Categories | Units & Measurements |
HACCP stands for Hazard Analysis and Critical Control Points, a cooking abbreviation.
A preventive food safety system that identifies biological, chemical and physical hazards and sets monitored control points, such as cooking and chilling temperatures, to keep them in check. It is built on seven principles and required by US law for seafood, juice and meat and poultry processing.
Example: Our HACCP plan lists the cooling step as a critical control point with hourly logs.
Usage notes
The approach was developed in the 1960s by Pillsbury with NASA and the US Army to make safe food for astronauts. It is pronounced "HASS-up" by many in the industry. Restaurants follow HACCP principles through the FDA Food Code, and international trade relies on the Codex Alimentarius HACCP guidelines.