Which term describes a preventive system that identifies hazards and critical control points in production?

Which term describes a preventive system that identifies hazards and critical control points in production?

• A. Bio-security
• B. Water Quality Monitoring
• C. Post-harvest Handling
• D. HACCP

Answer: (D)

The concept being tested is a preventive system that identifies hazards and critical control points in production, which is HACCP. HACCP stands for Hazard Analysis and Critical Control Points and is a systematic approach used to ensure food safety by proactively identifying biological, chemical, and physical hazards, pinpointing where in the process controls are essential, and establishing limits and monitoring to prevent or reduce those hazards to safe levels. It includes steps like hazard analysis, determining critical control points, setting critical limits, ongoing monitoring, corrective actions, verification, and record-keeping. For example, a CCP might be cooking to a specific temperature to kill pathogens or maintaining proper chilling to prevent microbial growth. The other options describe broader concepts (bio-security, water quality monitoring, post-harvest handling) rather than the preventive system that centers on Hazard Analysis and Critical Control Points. Therefore, HACCP is the correct term.

The concept being tested is a preventive system that identifies hazards and critical control points in production, which is HACCP. HACCP stands for Hazard Analysis and Critical Control Points and is a systematic approach used to ensure food safety by proactively identifying biological, chemical, and physical hazards, pinpointing where in the process controls are essential, and establishing limits and monitoring to prevent or reduce those hazards to safe levels. It includes steps like hazard analysis, determining critical control points, setting critical limits, ongoing monitoring, corrective actions, verification, and record-keeping. For example, a CCP might be cooking to a specific temperature to kill pathogens or maintaining proper chilling to prevent microbial growth. The other options describe broader concepts (bio-security, water quality monitoring, post-harvest handling) rather than the preventive system that centers on Hazard Analysis and Critical Control Points. Therefore, HACCP is the correct term.