What is the overall goal of the HACCP system?

The overall goal of the HACCP (Hazard Analysis Critical Control Point) system is to produce safe food for consumers by systematically controlling hazards. HACCP is a preventive approach focused on identifying potential hazards in the food production process—whether biological, chemical, or physical—and implementing measures to eliminate or reduce these risks to safe levels. This systematic process is essential for ensuring food safety and public health, as it addresses safety concerns before they occur, rather than relying solely on end-product testing.

In contrast, increasing production output and efficiency primarily relates to optimizing processes and may not directly address food safety concerns. Similarly, while enhancing flavor and quality is important in food production, it does not encompass the critical aspects of hazard control focused on safety. Meeting financial performance metrics is also relevant to the business side of food production, but it does not inherently prioritize the health and safety of consumers. Therefore, the aim of HACCP aligns closely with the need to provide safe food, making this option the most accurate representation of the system's overall goal.