HACCP shifted the responsibility of food safety from ________ to __________?

The correct answer emphasizes a fundamental shift in the responsibility for food safety brought about by the Hazard Analysis Critical Control Point (HACCP) system. This system was designed to proactively manage food safety by identifying and controlling potential hazards during food production. By transferring the responsibility from government authorities to food organizations, HACCP encourages food producers and manufacturers to take an active role in ensuring their products are safe. This approach recognizes that those closest to the food process are in the best position to identify hazards and implement preventive measures.

Food organizations, such as manufacturers and processors, now bear more responsibility for conducting hazard analyses and implementing necessary controls as part of their operational practices. This represents a movement towards greater accountability within the food industry, enabling organizations to be proactive rather than reactive.

In contrast, the other options do not accurately depict the essence of the HACCP framework. The relationship between government and consumers, as well as between producers and retailers, and the roles of testing labs versus public health agencies, do not encapsulate the specific transfer of responsibility inherent in the HACCP model. Therefore, the focus on government to food organizations truly illustrates the core philosophy of HACCP: empowering those who directly handle food to ensure safety, rather than relying solely on regulatory oversight.