What do the principles of HACCP embody?

The principles of HACCP, which stands for Hazard Analysis Critical Control Point, focus specifically on active managerial control and participation in a food safety system. HACCP is a proactive approach that identifies potential hazards in the food production process—whether biological, chemical, or physical—ensures that control measures are implemented, and continuously monitors these controls to maintain safety.

This system is essential for food service operations as it empowers managers and food handlers to take responsibility for managing food safety risks in a structured and systematic way. By applying the principles of HACCP, food service establishments can develop a comprehensive plan that addresses critical points where food safety could be compromised, thereby significantly reducing the risk of foodborne illness.

While other options touch upon elements associated with food safety, they do not encapsulate the proactive essence of HACCP as effectively as active managerial control does.