In food safety, what does the abbreviation HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This system is a scientific approach to food safety that aims to identify potential hazards in food production and handling processes and establish critical points where these hazards can be controlled or eliminated.

The foundation of HACCP is proactive risk management, meaning it anticipates potential safety issues before they arise, rather than reacting to problems after they occur. By systematically analyzing hazards, whether biological, chemical, or physical, and establishing protocols to monitor and control these hazards, food businesses can ensure the safety of their products for consumers.

Understanding HACCP is crucial for anyone in the culinary field, as it is a key component in ensuring compliance with food safety regulations. The other options provided use terms that do not accurately describe the widely recognized HACCP framework, making them less relevant in the context of food safety practices.