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Description
The safety of food has become an urgent concern worldwide, with foodborne
illnesses affecting approximately 600 million people each year, leading to around
420,000 deaths, as estimated by the World Health Organization (WHO). The
increasing complexity of food production, processing, and distribution in today’s
globalized world has magnified the need for robust systems that prevent
contamination risks and ensure food safety. One of the most well-recognized
frameworks for addressing these challenges is the Hazard Analysis and Critical
Control Points (HACCP) system, which provides a proactive and systematic
approach to identifying, evaluating, and controlling potential hazards within food
production processes.
