HACCP stands for which of the following?

HACCP stands for Hazard Analysis and Critical Control Points. This systematic approach is designed to identify, evaluate, and control food safety hazards that may pose a risk to the safety of food products. By focusing on the critical points in the production process where potential hazards can occur, HACCP helps to implement effective measures to prevent safety issues before they arise.

The methodology of HACCP involves seven principles that include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping. Adopting HACCP principles in food production is essential for maintaining food safety and complying with regulatory standards, which is why this definition is accurate and widely recognized in the food industry.

The other options presented do not accurately describe HACCP or its purpose in food safety management. They use terms that do not correctly match the established terminology and principles associated with HACCP. For effective implementation of food safety measures, it is crucial to understand and apply the true meaning of HACCP as it was originally defined.