What does the acronym HACCP stand for?

HACCP stands for Hazard Analysis and Critical Control Points. This framework is crucial in food safety management as it identifies specific hazards and establishes critical control points in the food production process where these hazards can be eliminated or prevented. The approach is systematic and focuses on analyzing risks throughout all stages of food handling, from raw material production to preparation, cooking, cooling, and serving.

The correct understanding of HACCP is fundamental for anyone working in food safety, as it emphasizes proactive measures rather than reactive responses to food safety issues. The principles of HACCP help ensure that food is safe for consumption, which is essential for public health. This is why option B is recognized as the correct answer—it's not just a name but a vital strategy for managing health risks within the food industry.