What is a key strategy in HACCP for preventing foodborne illnesses?

A key strategy in Hazard Analysis and Critical Control Points (HACCP) for preventing foodborne illnesses is monitoring agricultural food production. HACCP is a systematic approach that focuses on identifying and controlling potential hazards at various stages of food production and preparation. This includes monitoring the conditions under which food is grown, harvested, processed, and distributed.

By implementing monitoring processes during agricultural production, potential risks such as contamination from pathogens or chemicals can be identified early. This proactive approach allows for the establishment of critical control points where interventions can be applied to reduce the likelihood of foodborne hazards reaching consumers.

The other options, while relevant to the broader context of food quality and consumer safety, do not specifically address the core focus of HACCP in preventing foodborne illnesses. Reducing food prices or increasing food variety may contribute to accessibility and consumer choices, while enhancing food presentation focuses on aesthetics rather than safety. However, without effective monitoring of food production, the health risks associated with foodborne illnesses could increase.