A system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of food borne illness is called:

Appeared in: RIMS Nursing Officer - 2022

Explanation

Hazard Analysis Critical Control Points (HACCP) is a systematic, risk-based approach to preventing food contamination.
It provides a framework for monitoring the entire food chain, from production and packaging to distribution, as mentioned in the question.
The primary goal of HACCP is to identify and control biological, chemical, and physical hazards to prevent foodborne illnesses before they occur.

Option B: An Annual Maintenance Contract (AMC) is a service agreement for equipment repair and upkeep, not a system for ensuring food safety.
Option C: Credit Analysis and Research Limited (CARE) is a financial institution that provides credit ratings. It is unrelated to the food industry or safety standards.
Option D: The National Bank for Agriculture and Rural Development (NABARD) is a development bank in India focused on providing finance for agricultural and rural projects.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Food safety management systems as background academic context rather than a clinical decision trigger.
Nurses play a role in ensuring food safety within healthcare settings. Understanding HACCP principles helps in recognizing safe food handling practices in hospital kitchens and during patient meal distribution.
Key safety temperatures are critical: hot foods must be held at a temperature greater than 60°C and cold foods at a temperature less than 5°C. Nurses should ensure patient meals adhere to these standards.
What if? If a group of patients on a ward develops symptoms of foodborne illness (e.g., vomiting, diarrhea), the nurse's first action is to assess the patients, notify the physician, and report the cluster to the infection control department. It is also crucial to prevent others from consuming the suspected food.

How to Approach the Question

First, identify the core concept in the question stem. The keywords are 'system,' 'monitoring,' 'total food system,' and 'reduce the risk of food borne illness.'
This points to a formal management or quality control system related to food safety.
Next, evaluate each option's definition.
Hazard Analysis Critical Control Points (HACCP) is a well-known food safety system. The name itself suggests analyzing hazards and controlling them.
Consider the other options: AMC (maintenance contract), CARE (credit rating), and NABARD (agricultural bank). These are clearly from different domains (service, finance, banking) and are not food safety frameworks.
By matching the question's requirement for a food safety system with the definitions of the options, HACCP emerges as the only logical answer.

Concept Tested & Keywords

Concept Tested: Food safety management systems
Stem keywords: framework, monitoring, total food system, harvesting to consumption, food borne illness
Lead-in keywords: is called
Negative lead-in flag: false

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E6 textbook of Applied Biochemistry and Nutrition & DieteticsHarbans Lal (pp 26-464 of 479) p. 434-436

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