What does HACCP stand for in food safety management?

The correct answer, HACCP, stands for Hazard Analysis Critical Control Point. This is a systematic approach to food safety that identifies, evaluates, and controls potential hazards at critical points in the food production process. The main goal of HACCP is to prevent food safety issues before they occur rather than relying solely on end-product testing.

The process begins with a thorough analysis of biological, chemical, and physical hazards that could affect food safety. By establishing critical control points where these hazards could be prevented, eliminated, or reduced to acceptable levels, HACCP helps ensure that food products are safe for consumption.

Understanding HACCP is essential for anyone involved in food production and handling, as it lays the groundwork for effective food safety management. This approach is widely adopted in the food industry, reflecting its importance in maintaining public health and compliance with regulations.