What is the main focus of HACCP systems?

The primary focus of HACCP (Hazard Analysis Critical Control Point) systems is to ensure food safety and prevent contamination. HACCP is a systematic approach used in the food industry to identify, evaluate, and control hazards that can compromise the safety of food products. This method emphasizes prevention rather than inspection of finished products, thus targeting potential risks throughout the entire food production process, from raw material sourcing to final consumption. By establishing critical control points (CCPs) where hazards can be effectively managed, HACCP systems play a crucial role in protecting public health and enhancing consumer confidence in food safety.

Other options, although related to food and workplace environments, do not capture the essence of HACCP's objectives. Food security management focuses on the availability and access to food, employee safety training deals with ensuring a safe work environment for staff, and waste management addresses the disposal and handling of waste rather than direct food safety issues. Thus, the emphasis on preventing contamination in food production practices clearly identifies the purpose of HACCP systems.