What is a primary goal of HACCP in food safety management?

The primary goal of HACCP, or Hazard Analysis and Critical Control Points, in food safety management is to prevent foodborne illness. HACCP is a systematic approach that identifies, evaluates, and controls hazards that are significant for food safety. It emphasizes critical points in the food production process, where potential hazards can be identified and addressed—such as biological, chemical, and physical risks. By implementing HACCP, food producers aim to create a safe food supply and protect public health by systematically controlling factors that may contribute to foodborne illnesses.

While reducing waste, ensuring food quality, and controlling costs are important aspects of food production and management, they are not the primary focus of HACCP. These elements can be ancillary benefits of a well-implemented HACCP system, but the overarching intent is always to safeguard consumers from illnesses caused by contaminated food. Thus, the emphasis on preventing foodborne illness is what fundamentally drives HACCP protocols and practices.