AAA Food Manager Certification Practice Test

HACCP stands for Hazard Analysis and Critical Control Points. This system is a structured approach used in food safety that identifies specific hazards and measures for their control to ensure the safety of food from biological, chemical, and physical hazards throughout its production process. The essence of HACCP is to prevent hazards rather than just detect them, which is crucial in maintaining food safety and protecting public health. The components of HACCP include conducting a hazard analysis to assess potential risks, establishing critical control points where risks can be managed, setting critical limits for these control points, monitoring procedures, corrective actions in response to monitoring, verification measures to ensure the system is functioning correctly, and record-keeping to document compliance with the HACCP plan. This systematic approach helps food managers implement effective food safety practices in their operations. The other options provided do not accurately reflect the principles or the terminology of the HACCP system, making them less relevant in the context of food safety management practices.