Which is NOT a justification for implementing HACCP in a food facility?

Implementing HACCP (Hazard Analysis Critical Control Point) is primarily focused on ensuring food safety by preventing hazards that could cause foodborne illnesses. The justifications for implementing HACCP often include compliance with regulatory requirements, as many jurisdictions mandate HACCP plans for certain types of food production. Furthermore, it boosts consumer confidence in food safety since a well-implemented HACCP system reassures consumers that appropriate measures are in place to minimize risks.

The reduction of foodborne illnesses is another key justification as HACCP systematically identifies critical control points in the food production process that, when monitored and controlled, help prevent contamination and the spread of pathogens.

In contrast, while lower food production costs can be a potential outcome of implementing an efficient HACCP system, it is not a primary justification for its implementation. The main goal of HACCP is the assurance of safety rather than cost reduction, which may be influenced by other factors such as operational efficiencies or economies of scale, rather than the HACCP principles themselves. Therefore, lower food production costs is not a justification for implementing HACCP in a food facility.