Why is it important to identify all potential hazards?

Identifying all potential hazards is crucial because it directly relates to the safety of food products. By recognizing these hazards, whether they are biological, chemical, or physical, a business can implement appropriate controls to mitigate risks. This is a fundamental aspect of HACCP, which aims to prevent foodborne illnesses and ensure that the food served to consumers is safe. Effective hazard identification helps in developing a comprehensive plan to monitor and manage risks that could compromise food safety, thereby protecting public health and maintaining consumer trust.

The other aspects of the choices may contribute to the overall efficiency or compliance of a business, but they do not address the primary goal of ensuring food safety, which is the core objective of HACCP principles.