What is the primary purpose of HACCP?

The primary purpose of HACCP is to identify, evaluate, and control food safety hazards. This systematic approach is essential in preventing food safety issues before they occur rather than relying on end-product testing. By analyzing the entire food production process, HACCP allows for the identification of potential biological, chemical, and physical hazards that could pose risks to food safety.

The methodology emphasizes preventive measures by establishing critical control points (CCPs) in the production process where controls can be applied to mitigate those hazards. This proactive strategy ensures that food products meet safety standards, ultimately protecting public health.

Other options mention aspects that are important in the food industry but do not align with the core objective of HACCP. Marketing strategies, product aesthetics, and employee safety, while valuable in their respective domains, do not directly address food safety hazards, which is the essential focus of HACCP.