What is the main purpose of HACCP in food safety?

The main purpose of Hazard Analysis Critical Control Point (HACCP) in food safety is to prevent food safety hazards. HACCP is a systematic approach that identifies, evaluates, and controls hazards that could cause foodborne illnesses. By focusing on critical control points throughout the food production process, HACCP aims to prevent these hazards from occurring rather than relying solely on end-product testing.

This proactive system is essential in ensuring that food is safe for consumption, as it addresses potential biological, chemical, and physical hazards at specific points in the food production process. By implementing HACCP principles, food businesses can effectively manage food safety risks and comply with health regulations, ultimately protecting public health.