What is the key focus of a Hazard Analysis Critical Control Point (HACCP) plan?

The key focus of a Hazard Analysis Critical Control Point (HACCP) plan is to identify and control potential hazards in food preparation. This systematic approach is essential in the food industry for ensuring food safety. By assessing risks at various stages of food production, from the sourcing of ingredients to the final serving, the HACCP plan helps to identify critical points where food safety could be compromised.

Implementing this plan allows food businesses to proactively address risks such as biological, chemical, or physical hazards that can lead to foodborne illnesses. The ultimate goal of a HACCP plan is to minimize these risks, thus ensuring that the food served to consumers is safe to eat. This focus on hazard analysis is foundational to the overall food safety framework and is why it is emphasized as a core principle in the food service industry.