What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This systematic approach to food safety focuses on identifying, evaluating, and controlling hazards that could compromise the safety of food products. The method is proactive and preventive, ensuring that critical points in the food production process are monitored and appropriately managed to reduce the risk of foodborne illnesses.

By conducting a hazard analysis, food safety professionals can pinpoint potential biological, chemical, and physical hazards that may occur during food processing. The "Critical Control Point" aspect refers to the specific steps in the process where controls can be applied effectively to eliminate or reduce those hazards to a safe level.

This framework is widely recognized and utilized in various sectors of the food industry because of its effectiveness in minimizing risks and ensuring that food safety protocols are meticulously followed. Other options provided do not accurately reflect the established terminology and principles of HACCP, demonstrating the importance of understanding the correct definition within the context of food safety management.