What is the primary focus of the HACCP system?

The primary focus of the HACCP system is the identification and prevention of hazards. This system is designed to systematically analyze food production processes to identify potential biological, chemical, or physical hazards that could compromise food safety. By concentrating on hazard identification, HACCP promotes a proactive approach that allows food producers to implement measures to eliminate or reduce these hazards before they can impact consumers.

This focus on prevention is crucial for maintaining food safety and is aligned with the principles of risk management. It ensures that safety risks are mitigated during all stages of food processing, from raw material sourcing through production and distribution, rather than addressing them reactively after unsafe conditions have already occurred.

The other options, while relevant to the broader context of food production and service, do not align with the core principles of HACCP. For example, storage and distribution of food, while important aspects of food safety, are not the primary focus of the HACCP system itself. Customer satisfaction through taste and marketing food products are also significant but are driven by different considerations and do not directly pertain to the systematic hazard analysis that is foundational to HACCP.