What is the main goal of a HACCP plan in food safety?

The primary objective of a HACCP plan (Hazard Analysis Critical Control Point) is to control and prevent hazards throughout food production. HACCP is a systematic approach that identifies specific hazards that could compromise food safety, such as biological, chemical, or physical risks, and outlines critical control points at which these hazards can be prevented, eliminated, or reduced to safe levels.

By focusing on controlling and preventing hazards, a HACCP plan helps ensure that food products are safe for consumption, reducing the risk of foodborne illnesses. This proactive approach is fundamental to modern food safety management and is recognized as a vital part of regulatory compliance and best practices in the food industry.

While other goals such as increasing efficiency, enhancing presentation, or standardizing recipes may be valuable in food production, they do not align with the core purpose of a HACCP plan, which centers specifically on identifying and mitigating safety hazards. Therefore, the correct choice accurately reflects the primary intent of HACCP in ensuring food safety.