What does HACCP stand for in food safety?

HACCP stands for Hazard Analysis Critical Control Point. This system is designed to identify, evaluate, and control food safety hazards throughout the manufacturing process. It focuses on preventing safety issues rather than relying solely on inspection after the fact.

The primary function of HACCP is to identify critical control points in food production where hazards—biological, chemical, or physical—can be prevented, eliminated, or reduced to safe levels. By establishing a systematic approach that involves monitoring conditions at these critical points, food producers can ensure that food products are safe for consumption. This proactive method has made HACCP a fundamental principle in food safety management systems worldwide, recognized by organizations such as the FDA and the WHO.

In contrast, the other options represent terms that do not align with the established framework for food safety management, which is why they are not the correct choice. These alternatives do not accurately describe the systematic risk management approach that HACCP entails or the focus on identifying critical control points essential for maintaining food safety.