What is the main purpose of the HACCP system?

The main purpose of the Hazard Analysis Critical Control Point (HACCP) system is to control the growth of harmful microorganisms. HACCP is a systematic approach to food safety that focuses on the analysis and control of biological, chemical, and physical hazards at various points in the food production process. By identifying critical control points where risks can be managed, such as cooking temperatures and storage conditions, HACCP aims to prevent contamination and ensure food safety, making it essential in protecting public health.

While improving food presentation, enhancing flavor, and reducing food wastage are important aspects of food service and production, they do not encapsulate the primary focus of HACCP. The system is specifically designed to address food safety concerns, particularly relating to harmful microorganisms that can lead to foodborne illnesses. By prioritizing the control of these risks, HACCP effectively safeguards consumers and promotes safer food handling practices across the food industry.