What is the primary goal of HACCP?

The primary goal of HACCP, or Hazard Analysis and Critical Control Points, is to prevent foodborne illnesses through proactive measures. This system is designed to identify potential hazards in the food production process and establish control measures at critical points to mitigate these risks. By focusing on prevention rather than correction after contamination has occurred, HACCP effectively safeguards public health.

The approach emphasizes systematic monitoring and verification of processes, which ensures that food safety standards are maintained from production through to consumption. This preventive strategy helps to ensure that any potential food safety issues are addressed before they can lead to illness or injury, which is essential in the food industry.

In contrast, while improving efficiency, innovating products, and lowering costs are all relevant considerations in food production, they are not the central focus of HACCP. The system prioritizes consumer safety above all, making it a critical component in maintaining public health standards in the food industry.