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

The HACCP system is specifically designed to ensure the safe handling of potentially hazardous food by identifying and managing critical points in the food production process where safety risks could arise. This systematic approach focuses on preventing food safety issues before they occur, rather than reacting to problems after they have happened. By assessing potential hazards—biological, chemical, or physical—and instituting controls at critical points, the HACCP system reduces the risk of foodborne illnesses and ensures that food is safe for consumption.

In contrast, increasing the speed of food production, enhancing flavor profiles, and improving presentation techniques focus on efficiency, taste, and aesthetics rather than safety. While these aspects are important in the food industry, they do not address the core objective of HACCP, which is to maintain food safety throughout the handling and production process.