What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This is a systematic approach used in food safety that identifies, evaluates, and controls hazards that are significant for food safety. The key components of HACCP include conducting a hazard analysis to identify potential hazards, determining critical control points where these hazards can be prevented or eliminated, establishing critical limits for each control point, and implementing monitoring procedures.

This method is widely recognized and endorsed by various international food safety organizations because it allows food producers to take proactive steps to ensure the safety of their products, rather than solely relying on reactive measures. By understanding and applying the principles of HACCP, food businesses can effectively minimize risks associated with foodborne illnesses and ensure compliance with safety regulations.

The other options listed do not accurately capture the essence or the specific focus of HACCP, which is centered on hazard analysis and critical control points in the food production and processing industry.