What is the primary goal of the HACCP system?

The primary goal of the HACCP (Hazard Analysis Critical Control Point) system is to ensure food safety by identifying, evaluating, and controlling hazards that may pose a risk to food safety. This systematic preventive approach is essential in a variety of food production environments. The HACCP framework focuses on critical points in the food production process where potential hazards – whether biological, chemical, or physical – can occur, allowing for targeted interventions to eliminate or reduce these hazards to safe levels.

By proactively assessing each step of the food production process, the system not only helps to ensure that food products are produced safely but also promotes public health by preventing foodborne illnesses. This focused approach distinguishes HACCP from other methods that might address profitability or presentation, which do not play a direct role in the foundational goal of safeguarding food for consumers. Hence, understanding and implementing HACCP principles is vital for anyone involved in the food industry to maintain compliance with food safety standards and protect consumer health.