What is the purpose of the HACCP system in food safety?

The purpose of the Hazard Analysis Critical Control Point (HACCP) system in food safety is to identify hazards and establish control measures. This systematic approach focuses on preventing potential biological, chemical, and physical hazards in food production by analyzing processes and identifying critical points where these hazards could occur.

By identifying these hazards, the HACCP system allows food businesses to implement specific measures to control them, ensuring that safety standards are met and reducing the risk of foodborne illnesses. This method is proactive, emphasizing the importance of prevention rather than just relying on inspection after the fact. This comprehensive strategy helps to safeguard consumers and maintain the integrity of food products.

In contrast, while reducing food waste, enhancing food flavors, and improving food presentation are important aspects of the food industry, they do not directly relate to the primary goal of establishing safety measures within the food production process, which is the core of HACCP.