What future focus is expected for food inspection programs?

The correct answer highlights the increasing emphasis on HACCP (Hazard Analysis Critical Control Point) evaluations in food inspection programs. HACCP is a systematic approach to food safety that focuses on identifying and controlling potential hazards throughout the food production process. This proactive method shifts the focus from merely inspecting finished products to ensuring that food safety practices are integrated into every stage of food handling and preparation.

As food safety concerns continue to grow, regulatory agencies and food safety programs are prioritizing HACCP evaluations because they provide a comprehensive framework for preventing foodborne illnesses. By assessing how well food establishments implement their HACCP plans, inspectors can identify specific points where hazards could arise and ensure that appropriate measures are in place to mitigate risks.

In contrast, other options do not capture the future trends in food inspections as effectively. Compliance audits typically focus on adherence to existing regulations rather than a holistic approach to food safety. Product labeling verification is important but does not encompass the broader scope of hazard prevention that HACCP addresses. Visual inspections only are limited in their ability to evaluate the effectiveness of a facility's safety controls, as they may overlook critical underlying processes that HACCP evaluates.