Which of the following is NOT a primary focus of HACCP?

The focus of HACCP (Hazard Analysis and Critical Control Points) is primarily on ensuring food safety through the identification and control of hazards that could compromise food quality and safety. Selecting food safety hazards to identify and manage is crucial for preventing foodborne illnesses. Ensuring consistency in food taste, while important in the culinary aspect, is not a primary focus of the HACCP system.

Critical limits are specific thresholds that must be monitored to ensure that hazards are effectively controlled. Conducting regular reviews and audits is another essential component that helps verify that the HACCP plan is functioning as intended and enables continuous improvement of food safety practices.

In summary, the emphasis of HACCP is on safety and hazard control, making the need to ensure consistency in taste a secondary concern that does not align with the core principles of the system.