What is one major characteristic of HACCP?

HACCP, or Hazard Analysis Critical Control Point, is fundamentally designed to ensure food safety through a systematic approach that identifies and manages potential hazards throughout the food production process. One major characteristic of HACCP is its focus on identifying and controlling hazards at critical points, known as Critical Control Points (CCPs). These are specific stages in the food production process where control measures can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels.

By emphasizing CCPs, HACCP creates a proactive framework for food safety management. It encourages food businesses to monitor these critical points consistently, enhancing product safety and quality. This systematic identification and control mechanism is what distinguishes HACCP from other food safety practices, as it takes a comprehensive view of the entire production line rather than focusing on isolated aspects like cooking temperatures alone.