What is the purpose of the Hazard Analysis Critical Control Point (HACCP) system?

The purpose of the Hazard Analysis Critical Control Point (HACCP) system is to identify and control potential food safety hazards. This method focuses on preventing food safety issues before they occur by systematically analyzing the entire food production process and pinpointing critical control points where hazards can be identified and managed. By establishing these critical points, the HACCP system helps ensure that food remains safe for consumption, thereby reducing the risk of foodborne illnesses and contamination.

The approach is designed specifically to address hazards that can arise during food preparation, handling, and storage, making it a fundamental component of food safety management in establishments like McDonald's. This proactive strategy not only safeguards public health but also reinforces compliance with regulatory standards and enhances overall food quality.

In contrast to other options, such as improving kitchen productivity or promoting staff hygiene, while these are important aspects of food service operations, they do not capture the essential focus of HACCP, which is centered specifically on hazard analysis and control. Customer satisfaction, while a desirable outcome of effective food safety measures, is a secondary benefit and not the primary aim of the HACCP system itself.