Which food products were associated with mandated HACCP programs?

The correct answer is associated with seafood, juice, and meat because these food categories are specifically required to have Hazard Analysis and Critical Control Point (HACCP) programs. HACCP is a systematic approach to food safety that focuses on identifying and controlling potential hazards throughout the food production process. These industries are subject to federal regulations due to their higher risks for contamination and foodborne illnesses.

Seafood is prone to various pathogens and toxins if not processed correctly, making HACCP essential for ensuring safety. Similarly, juice processing has been highlighted in recent years to guard against microbial contamination, especially when not pasteurized. Meat, particularly poultry and beef, has also been identified as a critical area where systematic control can significantly reduce the risks of foodborne illnesses.

The other food categories listed are less regulated under HACCP mandates. Fruits and vegetables, while important for safety, do not universally fall under the same mandatory HACCP requirements as seafood and meat. Grains, legumes, and nuts, as well as processed foods and snacks, generally face different regulatory frameworks regarding food safety, but they do not specifically require HACCP unless they are produced in a way that poses similar risks to those found in meat and seafood products.