What is the function of HACCP in food safety?

The function of HACCP, which stands for Hazard Analysis and Critical Control Points, is fundamentally about identifying and preventing hazards in food handling. This system is designed to ensure that food is safe for consumption by focusing on the points in the food production and handling process that are critical to safety.

HACCP involves evaluating every stage of food production, from sourcing ingredients all the way to serving the final product. By systematically analyzing potential biological, chemical, and physical hazards, food handlers can establish control measures to prevent these risks. This proactive approach not only helps in compliance with food safety regulations but also in promoting consumer health and safety.

By identifying critical control points, HACCP allows food businesses to focus their resources on preventing issues before they occur, thereby making it a vital component of any comprehensive food safety program. The other choices do not directly relate to the core mission of HACCP, as they address marketing, presentation, and staffing rather than the essential prevention of food safety hazards.