What does HACCP stand for in food safety?

HACCP stands for Hazard Analysis Critical Control Point. It is a systematic approach to food safety that focuses on identifying, evaluating, and controlling potential hazards during food production and processing. This methodology is essential for preventing foodborne illnesses and ensuring that food products are safe for consumption.

The core elements of HACCP include conducting a hazard analysis to determine what food safety hazards are significant, identifying critical control points in food production where these hazards can be prevented, eliminated, or reduced to safe levels, and establishing monitoring procedures to ensure these critical control points are under control. By prioritizing safety at these critical points, HACCP helps food businesses maintain high standards of food safety and protect public health.

The other options do not accurately reflect the principles or objectives of HACCP, which remains a widely accepted framework in the food industry for ensuring food safety.