What is the main purpose of HACCP?

The main purpose of HACCP, or Hazard Analysis Critical Control Point, is to control food safety hazards. This system is designed to identify, evaluate, and manage significant risks related to food safety throughout the food production process. By focusing on critical control points, HACCP helps in preventing potential hazards, ensuring that food remains safe for consumption.

HACCP principles emphasize a proactive approach rather than a reactive one. By implementing controls at various points in the food processing and handling stages, it targets potential biological, chemical, and physical hazards before they can cause harm. This makes it an essential program for maintaining public health standards in the food industry.

The other options, while related to the food industry, do not align with the primary objective of HACCP. Increasing food production, expanding food variety, and developing new food products are important aspects of the food sector but are separate from the specific goal of ensuring food safety through hazard control.