Which term describes a set of procedures for controlling food safety hazards?

The term "Standard Operating Procedures" refers to a documented set of guidelines that detail specific steps for performing tasks that ensure consistent and safe food handling practices. These procedures are critical in controlling food safety hazards by providing clear instructions on how to manage, monitor, and prevent potential risks associated with food preparation and service. Having established Standard Operating Procedures helps ensure that all employees are aware of the necessary safety protocols and are trained to follow them consistently, thereby maintaining high standards of food safety within the establishment.

In contrast, the other terms, while related to food safety, have different meanings and applications. "Active Managerial Control" focuses on the proactive management and monitoring of food safety practices rather than on specific written procedures. "Training Protocols" refer to the methods used to educate employees on food safety practices but not the detailed procedures themselves. A "Food Safety Manual" typically includes a compilation of various standards and procedures but is not precise in describing the structured, step-by-step approach represented by Standard Operating Procedures.