What is the primary purpose of HACCP in food safety?

• A. To increase production speed.
• B. To regulate wages.
• C. To provide general safety guidelines.
• D. To identify and control hazards at critical points in the process.

Answer: (D)

HACCP is a preventive food-safety system that identifies where hazards could enter the production process and controls them at critical points along the way. Its primary purpose is to pinpoint biological, chemical, and physical hazards and set up critical control points where those hazards can be prevented, eliminated, or reduced to safe levels. By monitoring these points and taking corrective actions when limits are not met, HACCP keeps safety built into the process rather than relying on end-product testing or broad guidelines. The other options miss the essential focus on identifying hazards and controlling them at specific stages of production.