The use of two or more critical operational parameters, treatments, or processes to achieve lethality and control a food safety hazard in a product is referred to as:

The correct answer is the concept of using two or more critical operational parameters, treatments, or processes to achieve lethality and control a food safety hazard. This approach is essential in food safety management, as it ensures that even if one method may fail or not be fully effective, the additional barriers provide extra layers of safety. This is particularly important in preventing foodborne illnesses.

The multiple hurdles concept recognizes that food safety cannot rely on a single step or treatment alone. Instead, it employs a combination of measures—such as temperature control, pH adjustments, and preservatives—working together to mitigate risk. This holistic approach effectively reduces the chances of a food safety hazard surviving throughout the food chain, from production to consumption.

In contrast, lethality and stabilization refers to achieving the necessary temperature or treatment to eliminate pathogens but does not imply a multi-faceted approach. HACCP plan design focuses on the systematic identification of hazards and critical control points but is not specifically about the method of using multiple barriers. Shelf stability is concerned with the product’s storage and handling to maintain safety and quality over time, rather than the methodologies used to ensure safety during its processing.