HACCP stands for which of the following?

• A. Hazard Analysis Critical Control Points
• B. Hazard Assessment and Critical Control Points
• C. Hazard Analysis Critical Condition Points
• D. Hazard Analysis and Control Points

Answer: (A)

HACCP is a preventive, systematic approach to food safety that focuses on identifying potential hazards in a process and then placing controls at critical points to prevent, eliminate, or reduce those hazards to safe levels.

The best way to express this approach is Hazard Analysis and Critical Control Points, because it clearly highlights both key steps: analyzing hazards and identifying the critical control points where controls are applied. The other options miss or distort parts of this idea—using Assessment instead of Analysis, Condition instead of Control, or dropping the word Critical/omitting essential terms—which would weaken the description of the method.