Which of the following best describes the HACCP (Hazard Analysis and Critical Control Points) program?

Question

BlackTom AI · Accepted Answer

The question asks which statement best describes the HACCP program.
Option A: 'HACCP is a reactive program that addresses food safety issues after they occur and is required for all food products' This is inaccurate because HACCP is fundamentally proactive and preventive, designed to identify and control hazards before products reach consumers. It is not simply reactive, and it is not universally mandated for every food product type in all jurisdictions.
Option B: 'HACCP is an optional guideline for food manufacturers that focuses primarily on food appearance and quality' This misrepresents HACCP’s purpose. HACCP targets food safety hazards (biological, chemical, physical) and the prevention of contamination, not appearance or general quality concerns, and it is not merely optional guidance in many sectors.
Option C: 'HACCP is a proactive and prevention-oriented program that is mandatory for manufacturers of meat, poultry, seafood, and juice products' This statement aligns with the core idea of HACCP as a preventive food safety system that focuses on identifying critical control points to prevent hazards. In many regulatory contexts, HACCP is mandatory for specific high-risk product categories such as meat, poultry, seafood, and juice, reflecting its preventive and mandatory nature.
Option D: 'HACCP is a voluntary program applicable only to restaurants and food service operations' This is incorrect because HACCP is not limited to restaurants or to voluntary adoption in all cases; it is a structured, preventive program often required for certain sectors and products, and its applicability extends beyond casual dining establishments to producers and processors.
Overall, Option C correctly characterizes HACCP as a proactive, prevention-oriented system with mandatory application for specified product categories, making it the best choice among the options.

Which of the following best describes the HACCP (Hazard Analysis and Critical Control Points) program?

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