What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This systematic approach is essential in food safety management as it identifies potential hazards in food production processes and establishes control measures to minimize or eliminate those hazards. By focusing on critical points in food preparation where risks can be controlled, organizations can ensure higher safety standards, reduce foodborne illnesses, and comply with regulatory requirements. The effectiveness of HACCP lies in its preventive nature, as it not only addresses current safety concerns but also anticipates and mitigates future risks. The other options provided do not accurately capture the specific methodology and focus of HACCP in relation to food safety.