What is the main purpose of the Hazard Analysis Critical Control Point (HACCP) system?

The main purpose of the Hazard Analysis Critical Control Point (HACCP) system is to identify and control potential hazards in food production. This systematic approach focuses on preventing food safety issues before they occur by identifying specific points in the food processing workflow where hazards can be controlled or eliminated. HACCP is designed to protect public health by ensuring that food products are safe for consumption.

By assessing various stages of food handling, from ingredient sourcing to serving the final product, the HACCP system helps identify critical control points where hazards such as biological, chemical, or physical contaminants can be managed effectively. It emphasizes the importance of monitoring these points, implementing corrective actions when necessary, and maintaining proper documentation and verification processes.

In contrast, promoting food branding and marketing is not related to food safety management, but rather to business strategies. Ensuring employee safety in the kitchen focuses on the welfare of staff rather than directly addressing food safety hazards. Tracking inventory levels pertains to supply chain and inventory management, which, while important, does not address the critical issue of food safety at its core. Thus, the focus of HACCP solely on identifying and controlling hazards demonstrates its essential role in ensuring the safety of food products for consumers.