What is the purpose of HACCP in a kitchen?

• A. To manage staff schedules
• B. To identify, prevent, and control food safety hazards throughout the flow from receiving to service
• C. To design the menu
• D. To monitor inventory levels

Answer: (B)

HACCP is a preventive system that focuses on identifying hazards at every step of food production and putting controls in place to prevent, reduce, or eliminate them from receiving through to service. In a kitchen, this means analyzing how biological, chemical, or physical hazards could be introduced or amplified at each stage—receiving, storage, preparation, cooking, cooling, and serving—and establishing critical control points with limits, monitoring, corrective actions, and records. The choice that mentions identifying, preventing, and controlling hazards throughout the flow from receiving to service matches this proactive, step-by-step safety approach.

Options about staff schedules, menu design, or inventory monitoring don’t capture this safety-focused framework, which is why they aren’t the best reflection of HACCP.