What does the acronym HACCP stand for?

The acronym HACCP stands for Hazard Analysis and Critical Control Point. This is a systematic approach to food safety that focuses on identifying and controlling potential hazards throughout the food production process. The main goal of HACCP is to prevent foodborne illnesses by establishing rigorous protocols for food handling, processing, and preparation.

In the HACCP framework, "Hazard Analysis" involves identifying biological, chemical, and physical hazards that could compromise food safety. "Critical Control Points" are specific stages in the food production process where these hazards can be prevented, eliminated, or reduced to safe levels. By following the principles of HACCP, food industry professionals can implement proactive measures that enhance food safety and ensure the health and well-being of consumers.

Other options listed, while they contain elements related to food safety, do not accurately represent the established and widely recognized framework that HACCP provides. Thus, the definition captured in the correct answer represents the foundation of food safety management systems recognized globally.