HACCP stands for?

• A. Hazard Analysis Critical Control Point
• B. Hazardous Analysis and Control Process
• C. Hazard Assessment and Critical Contamination Point
• D. Hazard Analysis and Control Protocol

Answer: (A)

HACCP stands for Hazard Analysis and Critical Control Points. It’s a preventive approach to food safety that looks at each step of a production process to identify potential hazards—biological, chemical, or physical—and then designates critical control points where control measures must be applied to prevent, eliminate, or reduce those hazards to safe levels. The plural “Points” indicates there can be multiple critical control points in a process. The other options use terms that aren’t correct for this acronym: hazardous instead of hazard, process instead of points, assessment instead of analysis, and contamination or protocol in place of control points.