What does HACCP stand for and what is its purpose?

• A. Hazard Assessment and Corrective Control Points; to monitor kitchen staff performance
• B. Hazard Analysis and Critical Control Procedures; to manage inventory
• C. Health and Contamination Control Points; to prevent contamination
• D. Hazard Analysis and Critical Control Points; to identify and control food safety hazards

Answer: (D)

HACCP is a preventive, systematic approach to food safety that focuses on identifying potential hazards in the production process and standing up controls at specific points to prevent, eliminate, or reduce those hazards. Hazard Analysis and Critical Control Points is the exact terminology, and its main purpose is to identify and control food safety hazards throughout the process, not to monitor staff performance or manage inventory.

The other phrasings use incorrect terms or misstate the purpose. For example, using “Corrective Control Points” or “Control Procedures” changes the established terminology and concept, and claiming the goal is inventory management shifts away from safety controls. Similarly, “Health and Contamination Control Points” uses the wrong opening term and narrows the aim to contamination prevention, whereas HACCP covers multiple hazard types and emphasizes prevention through well-defined critical points.