What does HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This is a systematic approach to food safety that focuses on the identification and management of potential hazards that could compromise food quality and safety. The core concept involves assessing hazards that could be biological, chemical, or physical, and establishing critical control points within the food production process where these hazards can be controlled or eliminated.

HACCP is widely recognized in the food industry as an essential framework for ensuring food safety, particularly in dairy production. By implementing this system, producers can systematically monitor operations, reduce risks, and maintain high standards of quality and safety in their products. This proactive approach not only helps in keeping consumers safe but also fosters greater confidence in the dairy industry as a whole.

Other options, while they may seem plausible at first glance, do not accurately represent the established meaning of HACCP and hence lack relevance in the context of food safety practices.