How does HACCP help in food safety management?

HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic approach used in food safety management to identify, evaluate, and control potential hazards in the food production process. The fundamental principle behind HACCP is to establish critical control points where specific measures can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. This proactive approach helps to ensure that food is safe to consume by focusing on points in the production process where safety issues are most likely to occur, such as cooking temperatures, cooling practices, and storage conditions.

In contrast, setting food pricing regulations, emphasizing aesthetic food presentation, or providing food for monetary donations do not directly address the safety of food products. These aspects may have their importance in the food industry but do not contribute to the prevention of foodborne illnesses and contamination, which is the primary goal of a HACCP plan. Through its focus on critical control points, HACCP effectively enhances food safety management by systematically reducing risks associated with food production and handling.