HACCP is primarily concerned with?

HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic approach primarily focused on identifying, evaluating, and controlling food safety hazards. The core concept of HACCP revolves around preventing safety issues in food production and handling before they occur, thus ensuring that food is safe for consumption.

The framework of HACCP includes seven principles that guide food safety management, such as conducting a hazard analysis, determining critical control points, and establishing monitoring procedures. By focusing on food safety hazards—biological, chemical, or physical—the HACCP system aims to eliminate or minimize risks at various stages of food production and service. This proactive approach is crucial in protecting public health and preventing foodborne illnesses.

In contrast, monitoring employee behavior and training staff on customer service, while important components of food service operations, are not the central focus of HACCP. Similarly, efforts to reduce food waste relate to sustainability and efficiency but do not address the critical safety aspects that HACCP specifically targets. Thus, the emphasis on food safety hazards is what makes this choice the most relevant in the context of HACCP.