What does HACCP stand for in food safety management?

HACCP stands for Hazard Analysis and Critical Control Points. This is a systematic approach widely recognized in food safety management that focuses on identifying and preventing potential hazards during food production processes. The core principle of HACCP involves assessing various stages of production and determining critical control points where risks can be mitigated, ensuring that food safety is maintained throughout the entire process. By implementing a HACCP plan, food producers can effectively monitor and control hazards that may compromise the safety of food products, thereby minimizing the risk of foodborne illnesses.

The other choices do not accurately represent the established terminology or the framework used in food safety management, which specifically emphasizes hazard analysis and critical control points as a proactive approach to prevent contamination and ensure food quality.