What is the purpose of HACCP in food safety practices?

The purpose of HACCP, or Hazard Analysis Critical Control Points, is to identify and control food safety hazards throughout the food production process. This systematic approach focuses on preventing hazards before they occur rather than relying solely on end-product testing. By implementing HACCP, food businesses can identify potential biological, chemical, and physical hazards that could compromise food safety and then establish critical control points where these hazards can be managed or eliminated. This proactive stance helps ensure that food served to consumers is safe to eat.

Implementing HACCP contributes to a culture of food safety within an organization, ultimately reducing risks associated with foodborne illnesses. It does not directly address aspects like flavor and presentation, staff training, or marketing strategies, which are important in their own contexts but are not the primary focus of HACCP.