What is the purpose of HACCP?

The purpose of HACCP, which stands for Hazard Analysis Critical Control Point, is fundamentally to identify and control food safety hazards throughout the food production process. This systematic approach emphasizes preventive measures rather than relying solely on end-product testing. By examining each stage of food production—from raw material handling to processing, packaging, and distribution—HACCP helps in identifying potential hazards that could compromise food safety, whether they are biological, chemical, or physical.

Implementing HACCP involves assessing risks, establishing critical control points, and implementing monitoring measures to prevent contamination or foodborne illness. This method is essential for ensuring that food products are safe for consumption, ultimately protecting public health and maintaining the integrity of the food supply chain.

Other choices focus on aspects like marketing, nutritional value, and profit margins, which, while important for food businesses, do not directly address the primary aim of preventing food safety hazards that HACCP was specifically designed to tackle.