What does HACCP stand for?

The correct answer is Hazard Analysis Critical Control Point. HACCP is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in the production process that can cause the finished product to be unsafe. By identifying these hazards, the HACCP system establishes critical control points where measures can be applied to prevent, eliminate, or reduce food safety hazards to an acceptable level.

Understanding the importance of HACCP is crucial in the food industry, as it helps facilities ensure the safety of food products from production through consumption. The emphasis on identifying critical control points allows food businesses to focus on the most significant risks throughout their operations. This structured approach not only meets regulatory requirements but also builds consumer trust by demonstrating a commitment to food safety standards.

In contrast, the other terms listed do not accurately define the HACCP framework. Hazardous Analysis Control Procedures and Health and Safety Control Plan lack specific reference to the critical points and preventive measures that are key to HACCP. Hazard Analysis for Cooked Products does not encompass the full scope of HACCP, as it pertains only to one aspect of food safety without addressing the entire production process.