What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This system is fundamental in food safety management, designed to identify, evaluate, and control food safety hazards that could harm consumers.

The acronym reflects the key components of the system: identifying potential hazards, analyzing their risk, establishing critical control points (CCPs) to mitigate those risks, and implementing monitoring procedures to ensure that the control measures are effective. By focusing on these critical points in the production process, HACCP helps ensure that food remains safe from biological, chemical, and physical hazards, thus upholding public health standards.

Understanding the precise terminology is important. Other options presented, while they include relevant terms, do not accurately capture the defined structure of HACCP, which is a crucial aspect of food safety protocols recognized globally.