What is the primary purpose of conducting a hazard analysis in HACCP?

The primary purpose of conducting a hazard analysis in HACCP is to identify potential food safety hazards. This step is crucial as it involves a systematic process of determining which biological, chemical, or physical hazards might pose a risk to food safety during the production, processing, and handling of food products. By identifying these hazards upfront, food businesses can implement necessary controls at critical points in their processes, thereby ensuring that food safety standards are met and the risk of foodborne illnesses is minimized. This foundational step sets the stage for the rest of the HACCP plan, which relies on having an accurate understanding of the specific hazards associated with the food production process.

While the other options touch on important aspects of a food business, they do not directly relate to the fundamental goal of hazard analysis in the context of HACCP, which is focused exclusively on food safety. This analysis helps establish a preventative approach rather than a reactive one, making it a critical component in maintaining high food safety standards.