What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This approach is a systematic preventive method used primarily in food safety to identify, evaluate, and control hazards that are significant for food safety. The core components of HACCP involve assessing potential hazards associated with food production and establishing critical control points where these hazards can be effectively monitored and controlled to ensure food safety. This methodology is essential in various sectors, including military food service, to minimize foodborne illnesses and ensure that meals served are safe for consumption.

The other options, while similar in wording, do not accurately represent the established meaning of HACCP. Understanding this correct terminology is crucial for professionals in food service as they implement safety practices in compliance with regulations and standards.