What is the main goal of HACCP in food safety?

The primary goal of Hazard Analysis Critical Control Points (HACCP) in food safety is to identify and control potential hazards in food production. This systematic approach focuses on preventing food safety issues before they can occur rather than merely inspecting finished products for safety. By identifying critical points in the production process where hazards can arise—be they biological, chemical, or physical—HACCP allows food producers to implement measures that control these hazards effectively.

This proactive stance is crucial in ensuring that food products are safe for consumption, which ultimately protects public health. The principles of HACCP involve conducting thorough hazard analyses, determining critical control points (CCPs), establishing critical limits, and implementing monitoring procedures. This framework is essential for maintaining high standards of food safety throughout the production process.

The other options relate to aspects of food industry management but do not encapsulate the core focus of HACCP. Monitoring employee performance, establishing marketing strategies, and promoting healthy eating are important but are not directly connected to the fundamental hazard identification and control purpose that HACCP is designed to achieve.