What is the primary purpose of the Hazard Analysis and Critical Control Points (HACCP) system?

The primary purpose of the Hazard Analysis and Critical Control Points (HACCP) system is to identify and manage food safety hazards. This systematic approach focuses on preventing biological, chemical, and physical hazards in food production processes from farm to table. By emphasizing proactive identification and management of potential hazards, HACCP helps ensure that food is safe for consumption.

This approach involves conducting a thorough hazard analysis to determine what could potentially cause illness or injury if not controlled, and it establishes critical control points at which these hazards can be effectively managed. By implementing an effective HACCP plan, food establishments can enhance food safety, protect consumer health, and comply with regulatory requirements.

Other options, such as enhancing food taste, improving cooking methods, or reducing food costs, may be secondary benefits that arise from a well-managed food safety system, but they do not represent the core objective of HACCP. The system is specifically focused on safeguarding public health by minimizing risks associated with foodborne illnesses.