What does HACCP stand for in food safety?

HACCP stands for Hazard Analysis Critical Control Point. This systematic approach is used in food safety to identify, evaluate, and control hazards that could pose a risk to food safety. The framework emphasizes the importance of identifying critical points in the food production process where hazards can be managed or prevented, ensuring the safety of food products from production to consumption.

The term "hazard analysis" refers to the process of identifying potential hazards in the food production flow, while "critical control point" denotes specific steps where you can intervene to reduce or eliminate those hazards. This focus on prevention rather than inspection aligns with modern food safety standards, making HACCP a widely respected and essential tool in both commercial kitchens and food production facilities.

The other options do not accurately describe the principles or components of the HACCP system. "Hazard Assessment and Critical Control Point" might sound similar but it misrepresents the correct terminology. "Health and Compliance Code Protocol" and "High Assurance of Cleanliness and Care Point" do not relate to the established concepts in food safety practices, underscoring the importance of understanding the correct acronym and its application in ensuring food safety.