Hazard Analysis and Critical Control Points (HACCP) is a preventive food safety system. In coffee, HACCP applies across processing, roasting, brewing, and service environments.
Hazard analysis identifies biological, chemical, and physical risks. Examples include contamination during wet processing, allergen exposure in cafés, and foreign objects in packaging.
Critical control points are stages where hazards can be prevented or minimized. Monitoring procedures ensure controls remain effective. Documentation supports verification and audits.
HACCP implementation requires staff training and management commitment. When applied correctly, it reduces food safety incidents and enhances consumer confidence.
Food safety is a professional responsibility that protects both public health and business viability.