Practice question

Consider the following statements regarding integrated food safety management systems in institutional catering environments: 1. HACCP systems prioritize identification and control of hazards at critical points rather than relying solely on end-product inspection. 2. ISO 22000 integrates prerequisite programs (PRPs) with HACCP and emphasizes continuous improvement through management systems. 3. Good Manufacturing Practices (GMP) are primarily concerned with branding, marketing compliance, and consumer perception metrics. 4. Critical Control Points (CCPs) must always guarantee complete elimination of hazards rather than mere reduction to acceptable levels. 5. Verification procedures in HACCP include activities such as calibration, auditing, and record review. Which of the above statements are correct?