HACCP is focused on managing which of the following aspects of food safety?

HACCP, which stands for Hazard Analysis Critical Control Point, is fundamentally designed to identify and prevent hazards throughout the entire food production process, rather than just inspecting final products or testing for contaminants post-production. This preventive approach is crucial because it focuses on potential hazards—biological, chemical, and physical—that could occur during production. By analyzing each step of the food production process, HACCP allows for the establishment of critical control points where measures can be taken to eliminate or reduce risks to food safety.

In this context, the other options are less effective in ensuring food safety. Focusing solely on inspection of final products addresses only a narrow aspect of food safety, leaving potential hazards unnoticed prior to that stage. Meanwhile, regulating food prices does not relate to food safety practices and testing food after production does not prevent hazards from occurring during the manufacturing process. Therefore, the focus on proactive identification and prevention of hazards is what makes the correct answer accurate and central to the principles of HACCP.