What does the acronym HACCP represent in food safety?

The acronym HACCP stands for Hazard Analysis Critical Control Point. This system is a proactive approach used in food safety to identify, evaluate, and control food safety hazards throughout the production process. The framework allows for the implementation of measures to prevent foodborne illnesses and ensure that food products are safe for consumption.

HACCP involves seven principles that guide food businesses in analysis and prevention strategies, including identifying hazards, determining critical control points, establishing critical limits, and monitoring procedures. The focus is on preventing hazards rather than relying solely on end-product testing. This makes HACCP an essential framework in various sectors of the food industry, ensuring food safety from production to consumption.

The incorrect options do not accurately reflect the principles and purpose of HACCP, highlighting the importance of understanding the specific terminology and practices associated with food safety protocols.