What is one major objective of implementing HACCP?

Enhancing food safety through hazard control is a fundamental objective of implementing HACCP (Hazard Analysis Critical Control Point). HACCP is a systematic approach designed to identify, evaluate, and control hazards that could compromise food safety. It establishes procedures for monitoring critical control points in the production process where potential hazards can be effectively managed, ensuring that the final food product is safe for consumption.

By focusing on hazard analysis and implementing specific controls, HACCP helps food businesses prevent foodborne illnesses, comply with regulatory standards, and gain consumer trust. This emphasis on safety forms the cornerstone of the HACCP principles, making it essential for any food operation aiming to deliver safe products.

Options related to marketing strategies or profit margins do not align with HACCP’s primary focus on food safety. While efficiency can be a positive outcome of implementing HACCP practices, it is not the primary goal. The essence of HACCP is to prioritize the safety of the food products above all else.