Which of the following is NOT related to Food Safety Management Systems?

Correct option is D

The correct answer is (d) Risk of injury.
· Good Handling Practices (GHP): These are procedures that ensure the safety and quality of food during handling.
· Good Manufacturing Practices (GMP): These are guidelines that provide the minimum requirements for methods, equipment, facilities, and controls used in producing processed food.
· Hazard Analysis Critical Control Points (HACCP): This is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe.
· Risk of injury: This term is more general and relates to health and safety concerns, not specifically to food safety management systems.