What is the main focus of the HACCP system?

The main focus of the HACCP (Hazard Analysis Critical Control Point) system is the application of science to identify and control hazards that can pose risks to food safety. This systematic approach involves identifying biological, chemical, and physical hazards at various points in the food production process and establishing critical control points where risks can be effectively managed. By focusing on hazard identification and control, HACCP aims to prevent food safety issues before they occur, ensuring that food is safe for consumption.

While monitoring employee performance, improving customer service, and enhancing food variety may be important aspects of a food business, they do not address the primary goal of HACCP, which specifically targets the prevention of food safety problems through a scientific methodology. The effectiveness of the HACCP system lies in its structured approach to risk management, making it an essential component for food safety compliance in all food-related industries.