What is the purpose of the HACCP system?

The HACCP (Hazard Analysis Critical Control Points) system is primarily designed to prevent food borne illness. It is a proactive approach that identifies potential hazards throughout the food handling process and establishes procedures to control those hazards effectively. By focusing on critical control points, the system ensures that food is safe from production to consumption, which directly addresses public health concerns related to food safety. This comprehensive framework not only minimizes the risk of contamination but also promotes safe food practices in various settings, making it an essential component of food safety management.

While the other options touch on important aspects of a food service operation, such as financial accountability, employee safety, and production efficiency, these do not encapsulate the core purpose of the HACCP system. The essence of HACCP lies in its preventive measures aimed at eliminating or reducing food safety risks, making it a vital practice for anyone involved in food preparation and handling.