What does HACCP stand for?

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

Answer: (B)

HACCP is a preventive approach to food safety that focuses on identifying hazards and pinpointing where controls are essential. The correct expansion is Hazard Analysis and Critical Control Point because it reflects two key ideas: first, analyzing potential biological, chemical, and physical hazards that could occur in the process; second, designating a step where a control measure can be applied to prevent, eliminate, or reduce the hazard to safe levels. The term Critical Control Point is the standard phrasing for the step where control is applied, and Hazard Analysis is the systematic review of risks. The other options mix in terms that aren’t used in the HACCP acronym—using Process instead of Point, Assessment instead of Analysis, or Contamination instead of Control—so they don’t match the recognized terminology. In practice, HACCP helps ensure safe food handling in all settings, including military dining operations.