What does HACCP stand for?

HACCP stands for Hazard Analysis Critical Control Point. This system is designed to identify and manage potential hazards in food production processes to ensure food safety. By focusing on critical control points, which are stages in the production process where hazards can be prevented, eliminated, or reduced to safe levels, HACCP helps in systematically analyzing the risks and implementing necessary controls.

Recognizing the meaning of HACCP is crucial for food service professionals, as it provides a framework that not only ensures compliance with food safety regulations but also helps in establishing a culture of food safety within an organization. Understanding these principles allows for better management of food safety risks and can significantly reduce the chances of foodborne illnesses. Other choices provide variations that do not accurately represent the HACCP framework or its primary focus, which is the analysis of hazards and identification of critical control points in the food production process.