Which term describes the systematic approach to identifying food safety hazards?

The term that describes the systematic approach to identifying food safety hazards is HACCP, which stands for Hazard Analysis and Critical Control Points. HACCP is a preventive system used in food safety that focuses on identifying potential hazards that could occur at various stages of food production, from raw material sourcing through processing, storage, and service. By identifying these hazards, the HACCP system allows for the implementation of controls to prevent contamination and ensure the safety of food products.

This methodology is essential for ensuring that food service operations are compliant with safety regulations and standards, which ultimately protects consumers from foodborne illnesses. HACCP is recognized globally as a key process for managing food safety and is often required in food manufacturing and service industries.

The other terms, while related to food safety and quality, do not specifically represent the systematic identification of hazards in the same focused manner as HACCP. Quality Assurance broadly covers overall product quality, Food Safety Management System encompasses broader management approaches to food safety but can include HACCP as part of it, and Risk Management focuses on assessing risks and mitigating them, which is a different aspect of food safety practices.