What is the primary goal of a HACCP system?

The primary goal of a HACCP system is to ensure the safety of food for consumers. HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic approach that identifies potential hazards in food production processes and establishes control measures to eliminate or reduce those risks to an acceptable level. By focusing on food safety, the HACCP system helps protect consumers from foodborne illnesses and ensures that the food that reaches the market is safe to eat.

While other options such as enhancing flavor, minimizing production costs, and complying with regulations may be relevant in a broader context of food production, they do not capture the fundamental purpose of HACCP. Ensuring food safety is paramount and forms the foundation upon which the HACCP framework operates, making it critical for food manufacturers to implement these principles to safeguard public health.