What is the primary purpose of a HACCP Plan?

The primary purpose of a HACCP (Hazard Analysis Critical Control Point) Plan is to identify and control hazards in food safety. This systematic approach is designed to prevent food safety issues before they occur by identifying potential biological, chemical, and physical hazards. The HACCP plan involves conducting a hazard analysis to determine what could go wrong at each stage of food production, from raw material handling to cooking and serving.

Once these hazards are identified, the plan outlines critical control points (CCPs) where measures can be applied to eliminate or reduce the risks of these hazards to an acceptable level. This proactive process promotes food safety and compliance with regulations, ultimately ensuring that the food served to consumers is safe to eat.

The other options, such as ensuring food is cooked at lower temperatures or regulating food storage locations, are related concerns but do not encompass the comprehensive goal of hazard analysis and control that a HACCP plan aims to achieve. Increasing the shelf-life of products, while important in food production, is not the central focus of a HACCP plan. The emphasis remains on preventing foodborne illnesses and maintaining food safety throughout production and service.