What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This systematic approach is essential in the food industry for ensuring food safety by identifying, evaluating, and controlling hazards that could adversely affect food safety. This employs a science-based methodology that focuses on points in the food production process where potential hazards could occur, allowing for preventive measures to be implemented effectively.

The framework of HACCP involves seven principles, which include conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits for each CCP, monitoring CCPs, establishing corrective actions, verifying the system, and ensuring record-keeping. Utilizing this system significantly reduces the risk of foodborne illnesses and improves overall food safety management in various food handling operations.

The other options represent terms that do not align with the established framework of food safety and do not reflect the critical components of the HACCP system. HACCP specifically highlights the importance of hazard analysis and the identification of critical control points to ensure food is processed safely, distinguishing it from the definitions offered by the other choices.