What does HACCP stand for in the context of food safety management?

HACCP stands for Hazard Analysis and Critical Control Point, which is a systematic approach to food safety that focuses on identifying and managing potential hazards throughout the food production process. This method is essential for preventing foodborne illnesses and ensuring the safety of food products.

The HACCP system involves several key principles, which include conducting a hazard analysis to identify potential physical, chemical, and biological hazards, determining critical control points (CCPs) where these hazards can be prevented or reduced, establishing critical limits for these points, and monitoring procedures to ensure compliance with these limits. Additionally, it includes creating corrective actions if monitoring indicates that a CCP is not under control, verification procedures to confirm that the system is working effectively, and record-keeping to document the monitoring process.

This comprehensive focus on hazard prevention makes HACCP a cornerstone of food safety management systems adopted by many organizations in the food industry. The other options do not accurately reflect the principles or terminology of food safety practices, making them incorrect choices.