What does HACCP stand for?

• A. Hazard Analysis and Critical Control Points
• B. Hazard Analysis Critical Control Procedure
• C. Hazard Analysis Critical Control Point
• D. Hazard Analysis and Control Points

Answer: (C)

HACCP is a preventive approach to food safety that focuses on identifying and controlling hazards throughout the production process. It starts with Hazard Analysis, where all potential biological, chemical, and physical hazards are identified at every step from receiving ingredients to finished product. Then it moves to Critical Control Points, the specific stages where control measures can prevent, reduce, or eliminate these hazards to safe levels. The familiar expansion of the acronym is Hazard Analysis and Critical Control Points, which clearly signals both analyzing hazards and placing safeguards at key points in the process. In some quiz wordings you might see a slightly shortened form like Hazard Analysis Critical Control Point, but the idea remains the same: prioritize hazard analysis and apply controls at critical points rather than relying on end-product testing alone. Understanding this helps you grasp why HACCP guides decisions from start to finish in production, processing, and distribution.