What term refers to a system for identifying specific points within the flow of food essential for preventing hazards?

• A. Active managerial control
• B. Hazard analysis critical control point
• C. Food and beverage safety
• D. Time and temperature control

Answer: (B)

HACCP is a preventive system that maps out specific points in the flow of food where control can prevent, eliminate, or reduce hazards to safe levels. It starts with analyzing each step—from receiving and storage to processing, cooking, cooling, and distribution—to identify where hazards could arise and where controls are most effective. At those critical points, clear limits are set, and ongoing monitoring, corrective actions, verification, and record-keeping are established to ensure hazards are kept in check over time. This focus on pinpointing exact control points to prevent hazards is what makes HACCP the system described. Other options describe broader concepts or individual controls (like managerial oversight or time/temperature rules) but do not capture the specific approach of identifying and managing critical points in the food flow.