Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

The correct answer is Hazard Analysis Critical Control Point, which is the standard definition of HACCP. This systematic approach is essential in food safety management and involves identifying, evaluating, and controlling hazards that could pose a risk to food safety. HACCP focuses on critical control points in the food production process where risks can be mitigated or eliminated.

Recognizing the structure of HACCP is important: it begins with a hazard analysis, which identifies potential biological, chemical, and physical hazards at various stages of food handling. It then progresses to establishing critical control points, which are specific steps in the process that can be monitored to ensure safety. Implementing HACCP helps food operators meet safety compliance and maintain high standards in food production and handling, ultimately protecting public health.

The other options incorrectly represent either the terminology or the sequence of the processes involved in HACCP, which is why they are not the correct interpretations of the acronym.