What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This systematic approach is essential in food safety and public health. HACCP is primarily used to identify potential hazards in food production and handling processes, allowing for the establishment of critical control points to mitigate these risks. By applying this method, food industries can prevent foodborne illnesses and ensure the safety of the food supply. The focus on identifying, evaluating, and controlling hazards makes HACCP a cornerstone of food safety management systems.

The other options do not accurately represent the principles and practices associated with food safety. The second choice incorrectly emphasizes health assessment in a way that does not align with HACCP's focus on hazard analysis in food processes. The third choice combines terms that do not reflect the actual components or function of HACCP. Similarly, the fourth option introduces terms that misrepresent the foundational elements of this critical approach to food safety. Understanding HACCP is vital for professionals in food safety roles, as it plays a key role in maintaining public health standards.