How does HACCP primarily differ from traditional food safety systems?

HACCP, or Hazard Analysis Critical Control Point, primarily differs from traditional food safety systems in that it emphasizes a systematic and proactive approach to identifying, evaluating, and controlling food safety hazards. Unlike traditional systems that may focus on end-product inspection or general sanitation practices, HACCP is centered around the idea of preventing hazards before they occur by implementing a structured methodology.

This involves conducting a thorough hazard analysis to identify potential biological, chemical, or physical hazards at every stage of food production. Once these hazards are identified, the HACCP plan establishes critical control points (CCPs) where measures can be applied to prevent, eliminate, or reduce these hazards to safe levels. The systematic nature of HACCP allows for continuous monitoring and reassessment of food safety practices, which helps ensure a more reliable food safety management system compared to conventional approaches that may not be as structured in identifying and managing food safety risks.

By focusing on a systematic process rather than just general practices or regulations, HACCP provides a comprehensive framework that allows food businesses to actively manage food safety risks throughout the production process. This proactive stance is essential for preventing foodborne illnesses and ensuring the safety of food for consumers.