What is the primary goal of a HACCP plan?

The primary goal of a HACCP plan is to reduce the likelihood of food safety hazards. This system is designed to identify, evaluate, and control food safety risks throughout the food production process. By focusing on potential biological, chemical, and physical hazards, HACCP helps ensure that the food produced is safe for consumption.

HACCP employs a systematic approach that includes conducting a hazard analysis, determining critical control points, establishing critical limits, and implementing monitoring procedures. This proactive methodology aims to prevent food safety issues before they occur, making it a cornerstone of food safety management systems in various sectors of the food industry.

While improving packaging aesthetics, increasing production speed, and enhancing product shelf life are important considerations in food production and marketing, they do not directly address food safety in the same way that a HACCP plan does. The primary focus of HACCP is to ensure the safety of food products, ultimately protecting public health.