Which of the following best describes an approved source?

An approved source is best described as a source that is inspected and follows Hazard Analysis Critical Control Point (HACCP) procedures. This definition emphasizes the importance of regulation and oversight in food safety practices. Such sources undergo thorough inspections to ensure they meet established safety standards, which is critical in preventing foodborne illnesses and ensuring that the food is safe for consumption.

The incorporation of HACCP procedures further highlights a proactive approach to identifying and controlling potential hazards throughout the food production process. This systematic preventive framework is essential for managing food safety effectively, making it necessary for approved sources to adhere to these protocols.

In contrast, simply describing a source that provides food products does not guarantee safety or quality, as it lacks any criteria related to inspection or regulation. Similarly, a source that passes quality assessments only may not encompass comprehensive safety checks, while a source that provides organic products exclusively does not inherently mean it meets all safety requirements. Thus, the focus on inspection and adherence to HACCP distinguishes an approved source in the context of food safety practices.