What does HACCP stand for in food safety practices?

HACCP stands for Hazard Analysis Critical Control Point. This foundational principle in food safety focuses on identifying and managing potential hazards that could compromise food safety during its production process. The HACCP system emphasizes the importance of preventive measures, allowing food handlers to analyze potential biological, chemical, and physical hazards and set up critical control points (CCPs) to mitigate these risks. These processes have been designed to ensure that food safety is prioritized, ultimately leading to safe consumption by the public.

The other options do not accurately reflect the established terminology and principles associated with HACCP. They depict concepts that are either unrelated to food safety or do not encompass the specific focus on hazard analysis and critical control points, which is central to the HACCP framework.