What is the main focus of the HACCP system?

The Hazard Analysis Critical Control Point (HACCP) system is primarily focused on controlling harmful microorganisms to ensure food safety. It is a systematic approach designed to identify, evaluate, and manage food safety hazards that could potentially harm consumers. By analyzing each step in the food production process, the HACCP system identifies critical points where hazards may occur and implements controls to mitigate those risks. This focus on microbial safety helps prevent foodborne illnesses, ensuring that the food served is safe for consumption.

In contrast, improving food taste and presentation, maximizing profit, and regulating food prices, while important aspects of food service operations, do not address the core objective of HACCP. HACCP is specifically developed to maintain food safety by proactively managing biological, chemical, and physical hazards, solidifying its essential role in food production and handling.