What is the name of the food safety system designed to prevent potential food safety and sanitation problems?

• A. HACCP
• B. GMP
• C. ISO 9001
• D. SSOP

Answer: (A)

HACCP, which stands for Hazard Analysis and Critical Control Points, is a preventive system designed to stop hazards before they reach the consumer. It works by analyzing each step of the production process to identify where biological, chemical, or physical hazards could be introduced, then establishing critical control points with safe limits, ongoing monitoring, corrective actions, and verification. This proactive, systematic approach to preventing contamination and sanitation problems is what makes it the best fit.

General manufacturing practice lays out clean, properly designed facilities and operations, but it doesn’t map out hazards or specify how to control them at specific points in the process. ISO 9001 focuses on broad quality management across an organization and isn’t specific to food safety hazards. SSOPs provide sanitation procedures, which support cleanliness, but they don’t constitute a full preventive hazard-analysis system with control points and ongoing verification.