What is the primary goal of HACCP?

The primary goal of HACCP (Hazard Analysis and Critical Control Points) is to ensure food safety and quality. This system is designed to identify and manage potential hazards in the food production process to prevent foodborne illnesses and ensure that food is safe for consumption. By systematically analyzing each step of the food production process, from raw material procurement to consumption, HACCP focuses on critical points where hazards can be controlled or eliminated. This proactive approach helps in creating a safe food supply while maintaining quality standards.

In contrast, while increasing market share, boosting product sales, and enhancing employee productivity are important business objectives, they are not the core focus of HACCP. HACCP aims to create a safe food environment as its priority, as this is fundamental for consumer health and trust, and it provides a foundation for achieving other business goals.