What is the primary purpose of conducting a hazard analysis in HACCP?

The primary purpose of conducting a hazard analysis in HACCP is to identify and evaluate potential hazards associated with food safety in production. This process is critical because it helps ensure that food products are safe for consumption by systematically assessing all possible biological, chemical, and physical hazards that could occur during the production process. By identifying these hazards, food safety teams can implement control measures aimed at preventing, eliminating, or reducing these risks to acceptable levels.

This focus on hazard identification is essential for developing the critical control points that form the foundation of the HACCP system, enabling facilities to maintain high safety standards and protect public health. The other choices, while relating to various aspects of business management, do not pertain to the fundamental role of hazard analysis within the HACCP framework and miss the direct focus on food safety.