What is the definition of "safe food" according to HACCP guidelines?

The definition of "safe food" according to HACCP guidelines is centered on the concept that food should not cause harm to the consumer when prepared or eaten as intended. This highlights the primary objective of HACCP, which is to ensure food safety throughout the production process. It entails identifying potential hazards—biological, chemical, and physical—that could make food unsafe and implementing control measures to eliminate or mitigate these risks. The focus is explicitly on the safety and health of consumers, reflecting the importance of proper handling, preparation, and storage methods.

In contrast, the other options emphasize features of food that, while important, do not pertain specifically to safety. The assurance that food will be tasty or maintain freshness relates more to quality attributes rather than safety. Similarly, affordability is a consideration in food selection but has no direct impact on the safety of the food itself. Understanding that "safe food" is primarily about preventing harm guides food industry professionals in developing and implementing effective food safety management systems.