What is the main purpose of implementing HACCP in food safety?

Implementing Hazard Analysis Critical Control Point (HACCP) primarily aims to identify and control potential hazards in food production. This systematic approach emphasizes the prevention of food safety issues before they occur rather than relying solely on end-product testing. HACCP focuses on identifying biological, chemical, and physical hazards at various stages of the food production process from procurement to consumption. By establishing critical control points (CCPs) at which these hazards can be effectively managed, the safety of the food supply is significantly enhanced.

While monitoring food quality during cooking procedures, ensuring proper food presentation, and fast-tracking product approvals are relevant considerations in the culinary and food service industries, they do not encapsulate the core purpose of HACCP. HACCP is fundamentally about preventing contamination and ensuring food safety, making the identification and control of hazards its primary focus.