Which of the following is the definition of HACCP? multi-disciplinary, including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology; possibly needing assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process establishes definitions; sets standards for management and personnel, food operations, and equipment and facilities; and provides for food establishment plan review, permit issuance, inspection, employee restriction, and permit suspension a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product the industry's responsibility for developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of food-borne illness risk factors

Options are not clear, so the clear question is as follows:

Which of the following is the definition of HACCP?

A. multi-disciplinary, including individuals from areas such as engineering, production, sanitation, quality assurance, and food microbiology;

B. possibly needing assistance from outside experts who are knowledgeable in the potential biological, chemical, and/or physical hazards associated with the product and the process establishes definitions;

C. sets standards for management and personnel, food operations, and equipment and facilities; and provides for food establishment plan review, permit issuance, inspection, employee restriction, and permit suspension

D. a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product

E. the industry's responsibility for developing and implementing food safety management systems to prevent, eliminate, or reduce the occurrence of food-borne illness risk factors

a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.

Explanation:

HACCP is a Stands for Hazard Analysis and Critical Control Point which is a management system that ensures the food safety through the analysis of microbiological, physical, and chemical hazards in food products.

HACCP is responsible for all food safety measures from raw material to   the consumption of the finished product.

Hence, the correct option is D.

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