Preventive food safety management systems:

• Hazard Analysis and Critical Control Point (HACCP) is the internationally recognized systematic preventive approach that identifies biological, chemical, and physical hazards and implements critical control points (CCPs) to prevent food safety risks.
• Enterprise Resource Planning (ERP) is a business management software system for supply chain and finance.
• TALLY is an accounting and financial software.
• Supervisor control and digital analogue is a distractor.

Food Safety Management System (ISO 22000) terminology:

• is incorrect.
• is incorrect.
• OPRP stands for Operational Prerequisite Programme under ISO 22000, defined as a prerequisite programme (PRP) identified by the hazard analysis as essential to control the likelihood of introducing food safety hazards to the product.
• is incorrect.

Physicochemical control of lactose crystallization in SCM:

• In the manufacture of sweetened condensed milk, controlled seeding with microfine lactose powder induces forced mass crystallization. The optimum seeding temperature (typically $30\text{--}32^\circ\text{C}$) corresponds to the temperature where the lactose-in-water solution achieves maximum supersaturation for rapid crystal nucleation without spontaneous erratic crystallization, governed directly by the lactose-to-water ratio.
• Water to protein ratio does not determine thermodynamic supersaturation of lactose.
• Lactose to protein ratio influences viscosity but not the solubility saturation temperature.
• Fat to lactose ratio is irrelevant to aqueous crystallization equilibria.