HACCP uses active managerial control for the purpose of:

The rationale behind choosing the option related to preventing foodborne illnesses through identifying and controlling hazards lies at the core of the HACCP (Hazard Analysis Critical Control Point) system. HACCP is designed specifically to enhance food safety by systematically analyzing potential hazards—biological, chemical, and physical—that can pose risks to food safety. It emphasizes proactive measures to identify and control those hazards before they can lead to foodborne illnesses.

Active managerial control refers to the active engagement of management in overseeing food safety practices, which is essential for the successful implementation of the HACCP principles. This involvement aids in establishing critical control points where and when hazards can be prevented, eliminated, or reduced to safe levels. By focusing on these critical control points, food businesses can create a safer food environment and ensure compliance with food safety regulations, ultimately reducing the incidence of foodborne illnesses.

This context helps reinforce the critical role HACCP plays in food safety and how it is fundamentally oriented towards hazard identification and control. Other options may involve aspects of food handling and business operations, but they do not encapsulate the primary objective of HACCP as effectively as the emphasis on hazard prevention and control.