Step 1: Definition of HACCP.
HACCP is a systematic food safety strategy that identifies, assesses, and manages hazards significant to food safety.
Step 2: Acronym Breakdown.
- H = Hazard (biological, chemical, or physical risk).
- A = Analysis (study and identification of hazards).
- CCP = Critical Control Point (a stage in food production where control is essential to eliminate or reduce a hazard).
Step 3: Significance.
Globally recognized, it ensures food products are safe for consumption.
It is mandatory in many food industries to uphold food quality standards.
Step 4: Correct Option Identification.
- (1) Hazard Analysis and Critical Check Point: Incorrect, due to wording error.
- (2) Hazard Analysis and Critical Centre Point: Incorrect, uses wrong terminology.
- (3) Hazard Analysis and Critical Control Programme: Incorrect, it is not a programme.
- (4) Hazard Analysis and Critical Control Point: Correct full form.
Step 5: Determination.
Therefore, the full form of HACCP is Hazard Analysis and Critical Control Point.