What is the primary function of the HACCP system in food production?

The primary function of the HACCP (Hazard Analysis Critical Control Point) system in food production is to identify and control potential hazards. This system is designed to prevent food safety issues by focusing on critical points in the production process where risks could arise. By assessing the various stages of food handling and production, HACCP helps establish guidelines and procedures to minimize biological, chemical, and physical hazards that could lead to foodborne illnesses.

This proactive approach emphasizes the importance of identifying risks before they become a problem. Implementing a HACCP system ensures that safety measures are integrated into the food production process, leading to safer food products being delivered to consumers. While factors like food flavor, price, and appearance are certainly important in the food industry, they do not pertain to the fundamental goal of the HACCP system, which is centered on hazard control and food safety.