Which acronym describes the system that analyzes hazards and establishes critical control points?

Which acronym describes the system that analyzes hazards and establishes critical control points?

• A. FATTOM
• B. FIFO
• C. MSDS
• D. HACCP

Answer: (D)

HACCP is a proactive, science-based system that identifies hazards in the flow of food from receiving to serving and determines critical control points where those hazards can be prevented, eliminated, or reduced to safe levels. It starts with a hazard analysis to spot potential problems, then establishes CCPs with specific critical limits, and sets up monitoring, corrective actions, verification, and record-keeping to ensure ongoing safety. The other terms describe separate ideas: FATTOM outlines the factors that influence microbial growth, FIFO is about rotating inventory, and MSDS provides safety information about chemicals. HACCP specifically describes the structured process for analyzing hazards and controlling them at key points.

HACCP is a proactive, science-based system that identifies hazards in the flow of food from receiving to serving and determines critical control points where those hazards can be prevented, eliminated, or reduced to safe levels. It starts with a hazard analysis to spot potential problems, then establishes CCPs with specific critical limits, and sets up monitoring, corrective actions, verification, and record-keeping to ensure ongoing safety. The other terms describe separate ideas: FATTOM outlines the factors that influence microbial growth, FIFO is about rotating inventory, and MSDS provides safety information about chemicals. HACCP specifically describes the structured process for analyzing hazards and controlling them at key points.