What is the primary purpose of HACCP?

The primary purpose of Hazard Analysis Critical Control Point (HACCP) is to prevent foodborne illnesses. HACCP is a systematic approach to identifying and managing potential hazards in the production and handling of food. This includes biological, chemical, and physical hazards that can cause foodborne illnesses. By implementing a HACCP plan, food handlers can establish critical control points throughout the food preparation process where risks can be minimized or eliminated.

While enhancing flavor, ensuring food quality, and increasing food shelf life are important aspects of food service and packaging, they are not the main focus of HACCP. The overarching goal of HACCP is to safeguard public health by proactively addressing the possible risks associated with food safety. This is why training in HACCP is critical for food handlers, as it equips them with the knowledge to identify hazards and implement controls effectively, ultimately reducing the risk of foodborne diseases.