HACCP

HACCP stands for Hazard Analysis and Critical Control Points. It is a system used to make sure food safety from the moment it is grown or produced, to the moment it is served or consumed. It involves planning for and managing possible risks or hazards that occur through food production. This includes always setting high standards when it comes to handling and storing food, making sure all food is cooked for the right amount of time at the right temperature, and staying aware of any pests that may be near stored food. HACCP helps make sure that all food is safe to eat.