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. HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards. This method focuses on preventing rather than controlling hazards at the end of the process, making it proactive. It establishes critical control points where monitoring can prevent, eliminate, or reduce hazards to acceptable levels, thereby safeguarding the health of consumers.

By implementing HACCP, food businesses can systematically assess risks associated with biological, chemical, and physical hazards throughout the food production process. This not only protects public health but also helps companies comply with regulatory standards and reduce the risks of foodborne illnesses, which can have serious public health implications. The focus on food safety is paramount, as it ensures that the food prepared and sold to consumers is safe to eat.