Which of the following statements is true about HACCP?

The statement that HACCP focuses on prevention rather than responding to crises is accurate and aligns with the principles of the Hazard Analysis Critical Control Point system. HACCP is designed to identify potential hazards in food production processes and establish control measures to prevent those hazards before they can cause harm. This proactive approach is essential in ensuring food safety and reducing the likelihood of contamination or foodborne illness. By emphasizing prevention, HACCP helps organizations create systems that maintain food safety standards throughout the entire food handling process, rather than merely reacting to problems as they arise.

The other statements do not accurately reflect the comprehensive nature and intent of HACCP. The notion that HACCP is only applicable in poultry processing is too restrictive, as it is suitable for various food sectors including meat, dairy, seafood, and more. Calling HACCP a reactive approach contradicts its foundational principles, which are inherently preventative. Lastly, suggesting that HACCP can be used selectively for some products undermines its universal applicability across all food production systems, making it a critical component in food safety management regardless of the product type.