What is the role of PR/HACCP regulations in food safety?

The role of PR/HACCP regulations in food safety is to establish a systematic approach aimed at preventing harmful pathogens from entering the food supply. These regulations are built on the principles of Hazard Analysis and Critical Control Points (HACCP), which emphasizes identifying potential hazards and implementing control measures at critical points in the production and processing of food. This proactive strategy prioritizes food safety by ensuring that safety measures are in place before food enters the market, thereby protecting public health and reducing the risk of foodborne illnesses.

In contrast, the focus of these regulations is not limited to sanitation practices, which are only one part of the broader food safety framework. Enhancing flavor profiles or standardizing portion sizes does not align with the primary concern of PR/HACCP regulations, which is to ensure safety rather than to modify the nutritional or sensory aspects of food.