What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This framework is essential in the food industry as it identifies and evaluates potential food safety hazards and establishes critical control points to ensure food safety. The goal of HACCP is to prevent food safety issues before they occur rather than relying solely on end-product testing.

By implementing HACCP, food businesses can systematically assess potential biological, chemical, and physical hazards in food production, allowing them to implement measures to reduce risks to acceptable levels. This approach is essential for compliance with food safety regulations and is widely adopted across the globe to ensure the production of safe food products.

The other options, while they may sound credible, do not accurately represent the HACCP methodology. They either suggest processes that are not specific to food safety or mischaracterize the technical focus of HACCP.