Which term describes the process that identifies potential dangers in food handling?

The term that describes the process of identifying potential dangers in food handling is Hazard Analysis Critical Control Point (HACCP). This systematic approach focuses on the prevention of hazards that could compromise food safety by identifying critical points in the food production and handling processes where risks may arise. HACCP involves conducting a thorough hazard analysis to assess biological, chemical, and physical hazards, determining critical control points to monitor these risks, and implementing effective measures to manage them.

By utilizing HACCP, food producers and handlers can ensure safer food practices and compliance with food safety regulations. This methodology is recognized worldwide and is essential for maintaining high food safety standards, as it promotes proactive measures rather than reactive responses to food safety issues.