Certified Dietary Manager (CDM) Practice Exam

What does HACCP stand for?

1. Health Analysis of Critical Control Points

2. Hazard Assessment and Critical Control Points

3. Hazard Analysis Critical Control Point

4. Health Assessment of Consumer Products

The correct answer is: Hazard Analysis Critical Control Point

The correct answer is indeed Hazard Analysis Critical Control Point. HACCP is a systematic approach used to identify and manage potential hazards in food production and safety processes. This method focuses on preventing hazards rather than relying solely on end-product testing. In food safety, it identifies critical control points in the process where risks can be controlled or eliminated, ensuring safer food for consumption. The components of HACCP include hazard analysis, critical control points identification, establishing critical limits, monitoring, corrective actions, verification, and record-keeping. Understanding HACCP is vital for anyone involved in food service and dietary management, as it helps in establishing a framework for food safety that protects consumers from foodborne illnesses and ensures compliance with regulatory standards.