What does HACCP stand for?

The concept represented by the acronym HACCP is "Hazard Analysis Critical Control Points." This approach is essential in the food industry for ensuring food safety and integrity. HACCP is a systematic preventive framework that identifies and addresses potential hazards before they can pose a risk to food safety. It involves analyzing stages in food production and pinpointing critical control points where interventions can be applied to mitigate identified risks effectively.

By focusing on these critical control points, food manufacturers and processors can monitor and control specific factors that could lead to foodborne illnesses or contamination. The principles underlying HACCP are utilized across various sectors in food production to maintain high safety standards and protect consumer health, making it a foundational method recognized worldwide in food safety management.

The other options inaccurately reflect the definitions and concepts. They do not align with the established terminology or practices that HACCP represents in the food safety sphere.