Certified Dietary Manager Practice Exam 2025 – Comprehensive Test Prep

HACCP stands for Hazard Analysis Critical Control Point. This system is a preventive approach to food safety that focuses on identifying, evaluating, and controlling hazards throughout the food preparation process. It is designed to minimize risks of foodborne illnesses by establishing critical control points where potential hazards can be prevented, eliminated, or reduced to safe levels.

The structure of HACCP includes assessing hazards related to biological, chemical, and physical risks that may affect food safety. Once these hazards are identified, controls are put in place at specific points in the food production process, ensuring product safety from the point of production to consumption. This proactive method has become an essential aspect of food safety management systems across various industries worldwide.

The other options do not accurately reflect the established meaning and framework of HACCP, focusing instead on different interpretations of food safety that do not encompass the critical control point concept as defined in HACCP guidelines.