What is the main purpose of Hazard Analysis Critical Control Points (HACCP)?

The main purpose of Hazard Analysis Critical Control Points (HACCP) is to reduce the risk of safety food hazards. HACCP is a systematic preventive approach designed specifically to identify and control potential hazards in food production and preparation processes. This includes biological, chemical, and physical hazards that can cause foodborne illnesses or injuries.

By focusing on critical control points within the food production process, HACCP emphasizes the identification of risks and the implementation of measures to mitigate those risks before they can affect consumers. This method is essential for ensuring food safety, improving public health, and enhancing compliance with regulatory standards.

In contrast, while eliminating all food-related bacteria would be ideal, it is not feasible to ensure complete elimination since some bacteria are harmless and necessary for certain food processes. Enhancing food flavor and presentation focuses on aesthetics and sensory qualities rather than safety. Increasing the shelf life of food products may be a beneficial outcome of implementing HACCP measures, but it is not the primary goal of the framework itself. The central focus remains on the identification and management of hazards to protect health.