What is the purpose of HACCP evaluations in food safety?

The purpose of HACCP (Hazard Analysis Critical Control Point) evaluations in food safety is to identify and manage food safety hazards. HACCP is a systematic approach that focuses on preventing hazards that could compromise food safety. By conducting a thorough analysis of each step in the food production process, from sourcing raw materials to the final product, the system helps identify potential biological, chemical, and physical hazards that could pose risks to consumer health.

Once these hazards are identified, the HACCP approach establishes control measures at critical points in the process to mitigate these risks effectively. This proactive management helps prevent foodborne illnesses and ensures that food served is safe for consumption. By focusing on hazard management rather than just compliance or aesthetic qualities, HACCP provides a robust framework for maintaining high food safety standards in various food production environments.