What is the main focus of HACCP systems?

The primary focus of HACCP (Hazard Analysis Critical Control Point) systems is to prevent foodborne illness. This approach centers around identifying potential hazards within food production and implementing control measures to mitigate these risks.

HACCP aims to ensure the safety of food from biological, chemical, and physical hazards by establishing critical control points where monitoring can occur. This method allows food service operations to proactively manage food safety, ensuring that food is safe for consumption and minimizing the risk of illness among customers. By concentrating on preventing contamination and spoilage, HACCP systems contribute significantly to public health and create a safer dining experience for everyone.

While other aspects like food presentation, cost reduction, and sales might indirectly benefit from a robust food safety protocol, they are not the primary aims of HACCP, which is fundamentally designed to safeguard against foodborne hazards.