Which term describes the system used to identify hazards and establish control points to ensure food safety?

• A. HACCP
• B. GMPs
• C. PRPs
• D. Sanitation SOPs

Answer: (A)

The concept being tested is a preventive, systematic approach that identifies potential hazards in the production process and pins down points where control measures can prevent or reduce those hazards to safe levels. This is HACCP, the Hazard Analysis and Critical Control Points system. It guides how to analyze biological, chemical, and physical hazards, determine where in the process controls are essential, set critical limits, monitor those controls, take corrective actions, verify that the system works, and keep thorough records.

GMPs describe general practices to ensure product safety and quality, like facility hygiene and equipment maintenance, but they don’t specify the hazard analysis and critical control point framework. PRPs are prerequisite programs that support safety by providing a sanitary environment and baseline controls, serving as foundation rather than the full HACCP system. Sanitation SOPs are specific cleaning procedures important for safety but are not the comprehensive system for identifying hazards and establishing control points.