What is a key function of a HACCP plan?

The key function of a HACCP plan is to identify and control food safety hazards. HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic approach to food safety that focuses on preventing hazards rather than relying solely on end-product testing. By identifying potential biological, chemical, and physical hazards that could occur throughout the food production process, a HACCP plan allows food establishments to implement control measures that mitigate these risks effectively.

This proactive strategy involves monitoring critical control points, establishing critical limits, and having procedures in place for corrective actions, thereby ensuring food safety from the point of processing to serving. A well-implemented HACCP plan not only protects consumers from foodborne illnesses but also helps businesses maintain high standards of food safety, building trust with customers and regulatory authorities alike.

While staff training and compliance with health codes are important aspects of food safety management, they are not the core focus of a HACCP plan. Enhancing food presentation, although vital for customer satisfaction, does not directly relate to food safety. Thus, the identification and control of hazards remains central to the purpose of a HACCP plan.