What does HACCP stand for and how many principles does it have?

• A. Hazard Analysis Critical Control Point; 5 principles.
• B. Hazard Analysis Critical Control Point; 7 principles.
• C. Hazards Analysis and Control of Critical Points; 6 principles.
• D. Hazards and Critical Controls for Process; 8 principles.

Answer: (B)

HACCP stands for Hazard Analysis Critical Control Point, and it uses seven principles to manage food safety. It starts with identifying potential hazards that could contaminate food, then determines the critical control points where those hazards can be prevented, eliminated, or reduced to acceptable levels. For each CCP, it sets clear critical limits, and it establishes monitoring procedures to ensure those limits are being met. If monitoring shows a deviation, corrective actions are taken to bring the process back under control. Verification procedures are put in place to confirm the system is working effectively, and thorough documentation and record-keeping support ongoing control and accountability. This seven-principle structure is the standard approach used internationally to build preventive food safety plans. Some options spell the acronym differently or claim a different number of principles, but the established form is Hazard Analysis Critical Control Point with seven principles.