Sanitation Certification Practice Test

Question: 1 / 400

What does HACCP stand for?

Hazard Analysis and Critical Control Points

HACCP stands for Hazard Analysis and Critical Control Points. This system is essential in the food safety industry, as it focuses on identifying potential hazards in food preparation and production processes. By analyzing these hazards, facilities can determine critical control points where intervention is necessary to prevent foodborne illnesses and ensure that food products are safe for consumption.

The importance of HACCP lies in its proactive approach to food safety management; rather than merely relying on end-product testing, it aims to manage risks at every stage of the food production process. This includes identifying biological, chemical, and physical hazards and establishing procedures to monitor and control these risks effectively. Understanding HACCP is fundamental for anyone involved in food service, as it helps ensure compliance with safety regulations and protects public health.

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Healthy Assessment of Culinary Checkpoints

Hazard Adjustments in Cooking Practices

Home and Community Cooking Procedures

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