Hazard Analysis and Critical Control Point (HACCP) Practice Exam

The primary goal of HACCP systems is the prevention of food safety hazards. HACCP, or Hazard Analysis and Critical Control Point, is a systematic approach used in the food industry to identify, evaluate, and control hazards that could compromise food safety. By focusing on potential biological, chemical, and physical hazards throughout the production process, HACCP helps organizations implement proactive measures to prevent contamination and ensure the safety of food products before they reach consumers.

This preventive approach is essential for maintaining public health, as it allows for the identification of critical control points where risks can be effectively managed, rather than relying solely on end-product testing. While traceability, minimization of waste, and production efficiency are important aspects of food production, the core purpose of HACCP is fundamentally about preventing hazards that could lead to foodborne illness or unsafe products.

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