HACCP covers hazards across which stages of the food supply chain?

• A. From raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product
• B. Only during production
• C. Only during distribution
• D. Only at consumption

Answer: (A)

HACCP is a preventive system that looks at hazards at every step from start to finish. It considers biological, chemical, and physical hazards that could arise from raw materials, how they’re handled and processed, packaging, storage, distribution, and even how the product is used or prepared by the consumer. This broad view is what allows HACCP to prevent problems before they occur, rather than reacting after a hazard appears.

Because of this wide scope, the approach isn’t limited to just production, or just distribution, or just consumption. Each stage—starting with raw material production and procurement, through manufacturing, through distribution, and ending with consumer use—presents opportunities for contamination or safety issues. By addressing hazards across the entire chain, HACCP ensures controls are in place to prevent, reduce, or eliminate risks at every point, which is why covering the whole supply chain is the best choice.