What is the primary focus of a HACCP system?

The primary focus of a HACCP system is the prevention of hazards. This method is designed specifically to identify and evaluate potential hazards that could compromise food safety during the production and handling processes. By systematically assessing these hazards, a HACCP system allows food businesses to implement measures to prevent them before they can affect product quality or safety.

In this context, prevention is crucial because it addresses potential issues proactively rather than reactively addressing them after they occur. This results not only in safer food products but also in reduced liability and recalls, ultimately enhancing public health.

While finished product safety, customer satisfaction, and cost reduction are important aspects of any food production process, they are secondary to the fundamental goal of preventing hazards. Only by ensuring that hazards are effectively controlled can a business guarantee the safety of its finished products, meet customer expectations, and potentially reduce costs related to recalls or foodborne illness outbreaks.