What is the primary purpose of implementing a HACCP system?

Implementing a HACCP (Hazard Analysis Critical Control Point) system is fundamentally focused on controlling foodborne illness factors. This systematic approach to food safety emphasizes identifying potential hazards during different stages of food production, from sourcing and preparation to cooking and serving. By recognizing critical points where hazards can occur, food service operations can establish specific measures to prevent, eliminate, or reduce these risks to ensure the safety of food served to consumers.

The significance of this system lies in its proactive nature, allowing establishments to systematically monitor processes and implement corrective actions when necessary. Consequently, it directly contributes to public health by minimizing the risk of foodborne illnesses, which can result from improper food handling, contamination, or inadequate cooking processes. This focus on safety and risk management is what differentiates HACCP from other programmatic improvements that may center on flavor, efficiency, or presentation.