Which system is designed to monitor the food system from harvesting to consumption?

The HACCP (Hazard Analysis Critical Control Points) system is specifically designed to monitor the food system from harvesting all the way to consumption, ensuring the safety and quality of food products throughout the entire process. HACCP focuses on identifying and controlling potential hazards that can affect food safety. It involves analyzing each step involved in food production and determining critical points where hazards may occur, allowing for the implementation of preventative measures to address them.

HACCP's comprehensive approach enables it to be effective across various stages of food production, from the point where raw materials are sourced to the final consumer. This system is particularly important in the food industry as it addresses biological, chemical, and physical hazards, ultimately helping to protect public health.

In contrast, other options, while important, focus on more specific aspects. Good Manufacturing Practices (GMP) guide the manufacturing processes but do not encompass the entire food system monitoring like HACCP. Sanitation Standard Operating Procedures (SSOP) focus solely on hygiene practices and sanitation methods, and while they contribute to food safety, they do not cover the whole food production spectrum. The International Organization for Standardization (ISO) provides standards for a variety of industries but is not specifically tailored for monitoring food from harvesting to consumption.