What is the primary focus of HACCP?

The primary focus of HACCP, which stands for Hazard Analysis Critical Control Point, is on food safety and the prevention of hazards that can adversely affect the safety of food products. HACCP is a proactive approach that identifies potential hazards at various stages of food production, from raw material sourcing through processing, storage, and handling, to the final distribution.

By emphasizing hazard prevention, HACCP helps organizations establish a systematic framework for controlling food safety risks. It creates critical control points (CCPs) where specific measures can be taken to reduce the risk of contamination or hazards, ensuring that the food served to consumers is safe to eat.

The other options address important aspects of food service management but do not capture the central essence of HACCP. Employee training and development, for instance, while crucial for ensuring employees understand safety protocols, is a part of the broader food safety system rather than its primary focus. Inventory management plays a role in maintaining food quality and availability but does not directly relate to hazard identification and prevention. Financial accountability, while necessary for operational success, is unrelated to the specific concerns of food safety that HACCP targets. This distinction underscores why the focus on food safety and the prevention of hazards is key in the HACCP framework.