Which of the following is a measure of food safety in agricultural practices?

Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety that focuses on identifying and controlling potential hazards in the food production process. This measure involves assessing risks at all stages of food production, from raw material sourcing to consumption. By identifying critical control points where hazards could occur, HACCP helps to establish procedures that minimize the risk of foodborne illnesses. It emphasizes proactive management rather than reactive measures, making it an essential framework in agricultural practices to ensure food safety.

Other options like Total Quality Management (TQM), Just-In-Time (JIT) manufacturing, and Six Sigma, while beneficial in enhancing efficiency and quality in various operational contexts, do not specifically focus on the safety of food products within agricultural settings. TQM is a philosophy aimed at long-term success through customer satisfaction, JIT centers on inventory management practices, and Six Sigma is a set of techniques for process improvement, none of which inherently address food safety as directly as HACCP does.