Which term describes the systematic approach to ensuring food safety through the analysis and control of biological, chemical, and physical hazards?

The systematic approach to ensuring food safety through the analysis and control of biological, chemical, and physical hazards is specifically known as Hazard Analysis Critical Control Point (HACCP). HACCP is a preventive system that focuses on identifying potential hazards at various stages of food production and establishes control measures to mitigate risks. By applying the principles of HACCP, food businesses can systematically address food safety concerns, ensuring that food products are safe for consumption.

In contrast, while a food safety management system encompasses broader aspects of safety and regulatory compliance, it may not solely focus on the systematic analysis and control of specific hazards as HACCP does. A quality assurance program typically involves ensuring that products meet predetermined quality standards but may not explicitly address the systematic analysis of food safety hazards. Additionally, risk assessment methods are tools used for evaluating potential risks but do not provide the structured approach to food safety that HACCP offers. Thus, HACCP is the most precise term that describes the systematic methodology used for food safety management.