What does the acronym HACCP stand for?

The correct answer is "Hazard Analysis and Critical Control Points." This acronym represents a systematic approach to food safety that focuses on identifying specific hazards and implementing measures to control them throughout the food production process.

HACCP is widely used in the food industry to ensure that food products are safe for consumption. The methodology involves seven principles, which include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping. By following these principles, food businesses can proactively manage food safety risks and enhance the safety of their products, preventing potential foodborne illnesses.

The other options presented do not accurately reflect this established system. Understanding HACCP is fundamental for anyone in the food industry, as it lays the groundwork for preventive measures in food safety management.