What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This system is crucial in the food industry as it focuses on identifying and managing potential hazards that can compromise food safety. By utilizing HACCP, food businesses can systematically evaluate the processes in food preparation, handling, and storage to identify specific points where food safety risks can be controlled or eliminated.

The name itself highlights the dual focus: "Hazard Analysis" refers to the identification of any biological, chemical, or physical hazards that could jeopardize food safety, while "Critical Control Point" indicates the steps in the process where these hazards can be effectively managed. Understanding this terminology is essential for food safety managers, as it forms the foundation of effective safety protocols in food handling and production.

In contrast, other options provided do not accurately describe the principles and structure of HACCP, making the correct choice especially important for anyone studying food safety management.