What does the acronym HACCP stand for?

The acronym HACCP stands for Hazard Analysis Critical Control Point. This systematic approach is essential in food safety management as it focuses on identifying, evaluating, and controlling food safety hazards that can compromise the safety of food products. The process involves analyzing potential biological, chemical, and physical hazards at various stages of food production and processing, thereby ensuring that critical control points are established to prevent these hazards.

HACCP plays a pivotal role in maintaining food safety standards, helping food establishments to ensure that their food products meet regulatory requirements and are safe for consumption. It involves implementing monitoring procedures, corrective actions, and verification processes to maintain the integrity of the food safety system.

The other choices do not accurately reflect the principles and focus of HACCP. They contain terms related to food safety but lack the specific framework that HACCP provides, which is why they do not represent the correct meaning of the acronym.