In food safety, what does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Points. This systematic approach is essential in food safety because it focuses on identifying, evaluating, and controlling hazards that can affect food safety. The core of HACCP involves analyzing risks at various stages of food production and processing to ensure that potential hazards—biological, chemical, or physical—are effectively managed. This method helps in ensuring that food remains safe for consumption and is a standard practice in the food industry, particularly for operations that deal with the handling and preparation of food.

Other options presented do not accurately reflect the principles and terminology used in food safety. They either mix concepts or create phrases that are not recognized as food safety standards, making them incorrect choices. Understanding the correct definition of HACCP is vital for anyone involved in food safety management, as it ensures adherence to best practices and regulatory standards in food handling.