What is the consequence of not following HACCP principles?

Not following HACCP principles can lead to an increased risk of foodborne illnesses, which is the main concern in food safety management. HACCP is a systematic approach that identifies, evaluates, and controls hazards that are significant for food safety. By neglecting these principles, food businesses may fail to identify critical points in their processes where hazards can occur, leading to contamination and unsafe food products.

If proper controls are not implemented at critical control points, harmful bacteria, allergens, or other hazardous substances may go unchecked, resulting in foodborne illnesses for consumers. This can have severe consequences, including health risks for individuals, potential legal actions against the business, loss of reputation, and even business closure.

The other options, such as increased employee turnover, higher food quality, or improved customer satisfaction, do not relate directly to the potential severe consequences of neglecting food safety protocols established by HACCP. While these factors can be influenced by many aspects of food business operations, they are not direct outcomes of failing to adhere to HACCP principles. The primary focus of HACCP is to ensure the safety of the food supply, thereby protecting public health.