What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This systematic preventive approach is designed to ensure food safety by identifying and managing potential hazards that could cause foodborne illness. The core concept of HACCP involves analyzing potential biological, chemical, and physical hazards at various points in the food production process, allowing for the establishment of critical control points to effectively mitigate those risks.

By focusing on critical control points, HACCP helps food businesses implement preventive measures rather than solely relying on end-product testing. This proactive strategy is a widely adopted standard in food safety management, recognized and endorsed by regulations and industry standards globally. Understanding HACCP is crucial for environmental health specialists as it directly relates to promoting safe food practices and protecting public health. Other options provided do not accurately capture the essence and established meaning of the HACCP framework.