What does HACCP stand for?

What does HACCP stand for?

• A. Hazard Assessment and Critical Control Points
• B. Hazard Analysis and Critical Control Points
• C. Hazard Analysis and Critical Control Procedures
• D. Hazard Analysis and Critical Control Protocols

Answer: (B)

HACCP stands for Hazard Analysis and Critical Control Points. Hazard Analysis means identifying what could go wrong at each step of the process—biological, chemical, or physical hazards—and evaluating how likely and how severe those hazards are. Critical Control Points are the specific steps in the process where control measures can be applied to prevent, eliminate, or reduce hazards to safe levels. The official terminology uses “Analysis” rather than “Assessment” and “Points” rather than “Procedures” or “Protocols,” which is why this option is the best fit. This naming reflects a two-part focus: first, analyze potential hazards, then determine where in the process you must monitor and control to keep food safe.

HACCP stands for Hazard Analysis and Critical Control Points. Hazard Analysis means identifying what could go wrong at each step of the process—biological, chemical, or physical hazards—and evaluating how likely and how severe those hazards are. Critical Control Points are the specific steps in the process where control measures can be applied to prevent, eliminate, or reduce hazards to safe levels. The official terminology uses “Analysis” rather than “Assessment” and “Points” rather than “Procedures” or “Protocols,” which is why this option is the best fit. This naming reflects a two-part focus: first, analyze potential hazards, then determine where in the process you must monitor and control to keep food safe.