What is the primary purpose of HACCP in food service?

The primary purpose of Hazard Analysis Critical Control Point (HACCP) in food service is to identify and control food safety hazards. HACCP is a systematic approach designed to prevent food safety problems before they occur, rather than relying on end-product testing. It involves conducting a thorough analysis of the food production process to identify potential hazards—biological, chemical, or physical—that could pose risks to food safety.

By establishing critical control points (CCPs), food service operations can implement measures to control these hazards effectively. This proactive approach helps ensure that food is safe for consumption, thereby protecting public health and maintaining compliance with food safety regulations. HACCP is essential for food service establishments, as it outlines the protocols necessary for handling food safely throughout the preparation, cooking, and serving processes.