What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This approach is a systematic preventive framework used to ensure food safety by identifying, evaluating, and controlling hazards that could compromise the safety of food products. The concept originated in the food industry to improve food safety measures and is now widely recognized as an essential standard in various sectors, including food service, manufacturing, and even health care.

The components of HACCP include conducting a hazard analysis to identify potential biological, chemical, or physical hazards, establishing critical control points in the process where these hazards can be prevented or minimized, setting critical limits, monitoring procedures, and implementing corrective actions when necessary. Understanding HACCP is crucial for anyone involved in food safety as it provides a structured approach to identifying risks and ensuring compliance with safety regulations.

The other options do not accurately represent the principles and practices associated with HACCP. They either rephrase or misinterpret the components of the actual HACCP framework.