What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This is a systematic preventive approach to food safety that aims to identify and manage potential hazards throughout the food production process. The core principle of HACCP involves analyzing potential hazards (biological, chemical, or physical) that could affect food safety, and then establishing critical control points to mitigate those risks. By focusing on these critical control points, food producers can ensure that safety measures are in place to prevent issues before they occur, rather than just relying on end-product testing.

The other choices do not accurately describe what HACCP stands for in the context of food safety and quality management systems. The correct definition emphasizes the analysis of hazards and the establishment of control points, which is essential for effectively managing food safety.