What is the correct acronym for the food safety management system that identifies, evaluates and controls hazards?

The correct acronym for the food safety management system that identifies, evaluates, and controls hazards is HACCP, which stands for Hazard Analysis and Critical Control Points. This systematic approach is designed to ensure food safety by anticipating potential hazards, whether biological, chemical, or physical, at various stages of food production and preparation.

The principles of HACCP involve conducting a hazard analysis, determining critical control points (CCPs) where risks can be prevented or controlled, establishing critical limits for each CCP, and implementing monitoring procedures to ensure compliance. Additionally, HACCP includes corrective actions, verification processes, and record-keeping to enhance the safety of food products.

Recognizing the exact acronym is essential, as variations such as HAACP, HACPP, and HACAP do not reflect the established terminology in food safety practices. The accurate use of HACCP signifies adherence to industry standards and practices recognized globally in food safety management.