The primary purpose of the Hazard Analysis and Critical Control Point (HACCP) system is to:

The primary purpose of the Hazard Analysis and Critical Control Point (HACCP) system is to prevent foodborne illness. HACCP is a systematic approach to food safety that identifies, evaluates, and controls hazards that are significant for food safety. This method focuses on potential biological, chemical, or physical hazards that can pose a risk to food safety and allows for effective measures to control these hazards at specific points in the food production process.

By implementing HACCP principles, food businesses can proactively address potential risks before they become issues, significantly reducing the likelihood of foodborne illnesses. It establishes critical control points where monitoring and corrective actions can take place to ensure that food safety practices are adhered to throughout the food production process.

In contrast, while reducing food waste, increasing food production, and enhancing food appearance are beneficial goals in the food industry, they do not directly align with the primary aim of HACCP, which is focused specifically on preventing harm to consumers through safe food handling practices. Thus, the approach is fundamentally aimed at ensuring that food remains safe for consumption, effectively targeting foodborne illness prevention as its core objective.