Certified Dietary Manager (CDM) Practice Exam

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What does HACCP stand for?

  1. Health Assurance and Control of Chemical Processes

  2. Hazard Analysis and Critical Control Points

  3. Health and Cleaning Compliance Procedures

  4. Hazardous Analysis for Contaminated Products

The correct answer is: Hazard Analysis and Critical Control Points

The correct answer, Hazard Analysis and Critical Control Points, is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards through analysis and control of production processes. HACCP focuses on identifying potential hazards at various stages of food production and establishing critical control points to mitigate risks. This proactive approach is essential in ensuring that food remains safe for consumption, thereby protecting public health. Other options reflect misunderstandings of the acronym's purpose and scope. They may mention health or safety, but they do not capture the comprehensive methodology that HACCP embodies in regulating food safety from the point of production to consumption. HACCP has become a standard framework for food safety management globally, and understanding its focus on hazards and critical controls is vital for anyone in the dietary management field.

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