APPLICATION OF THE HACCP SYSTEM IN ENSURING FOOD SAFETY

Food safety remains one of the major public health concerns worldwide due to the increasing incidence of foodborne diseases and contamination throughout the food supply chain. The Hazard Analysis and Critical Control Point (HACCP) system is a preventive and science-based approach designed to identify, evaluate, and control potential biological, chemical, and physical hazards during food production and processing. This article examines the application of the HACCP system in ensuring food safety and highlights its significance in improving the quality and safety of food products. The study discusses the principles of HACCP, the stages of its implementation, and the benefits and challenges associated with its adoption in food enterprises. The findings indicate that effective implementation of HACCP contributes to minimizing food safety risks, enhancing consumer confidence, ensuring compliance with international standards, and improving the competitiveness of food industries. Therefore, the widespread adoption of HACCP systems is essential for strengthening food safety management and protecting public health.