What is the purpose of the Hazard Analysis Critical Control Point (HACCP) plan?

The primary purpose of the Hazard Analysis Critical Control Point (HACCP) plan is to identify and control food safety hazards throughout the food production process. HACCP is a systematic approach that focuses on preventing hazards rather than relying solely on end-product testing. By identifying critical points in the food production chain where hazards could occur—such as the handling, cooking, and storage of food—operators can implement control measures to mitigate these risks. This proactive strategy helps ensure that food served to consumers is safe and meets certain health standards, thereby protecting public health and reducing the likelihood of foodborne illnesses.

The other options highlight unrelated areas that, while they may contribute to a food service operation's success, do not address the primary focus of HACCP. For instance, increasing sales, enhancing restaurant decor, or reducing preparation time are all business strategies or operational improvements but do not directly relate to identifying and managing food safety hazards, which is the core objective of a HACCP plan.