Which approach, integral to food safety practices, involves monitoring points in the food production process to prevent safety issues?

The approach that involves monitoring specific points in the food production process to prevent safety issues is Hazard Analysis and Critical Control Points (HACCP). This systematic methodology is designed to identify potential hazards that could adversely affect food safety and to implement controls at critical points in the process where these hazards could occur. By focusing on critical control points, HACCP helps ensure that food safety standards are upheld throughout production, processing, and preparation.

HACCP is essential in creating a safe food supply as it emphasizes prevention rather than inspection, allowing for real-time monitoring and corrective actions to take place before any potential food safety issues can arise. It involves a thorough analysis of every step in the food production process, making it a comprehensive and proactive approach to food safety.

While other approaches such as Food Quality Assurance and Quality Control also play significant roles in ensuring food safety and quality, they do not specifically prioritize the monitoring of critical control points in the way HACCP does. Food Traceability, on the other hand, focuses on tracking food products through the supply chain rather than the active management of safety during production. Therefore, HACCP stands out as the most relevant method for monitoring safety during food production.