What is the purpose of a HACCP plan in food safety?

A HACCP plan, or Hazard Analysis Critical Control Point plan, is a systematic approach designed for food safety that focuses on identifying and controlling potential hazards that could compromise food safety throughout the food production process. The primary purpose is to prevent biological, chemical, and physical hazards from affecting food, which can lead to foodborne illness or unsafe products. By conducting a thorough hazard analysis, a HACCP plan helps establish critical control points that must be monitored to ensure the safety and integrity of food products.

This proactive stance is essential in ensuring that food businesses maintain compliance with safety regulations and standards while also protecting public health. It underscores a commitment to safety that goes beyond simple monitoring of hygiene practices or inventory management, focusing on the critical aspects of food production where risks can arise and implementing measures to mitigate them effectively.