What do HACCP-based inspections focus on?

HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic approach designed specifically to identify and manage potential hazards in food production. The main focus of HACCP-based inspections is to prevent foodborne illnesses by analyzing the entire food production process and identifying critical points where hazards could occur. This involves assessing biological, chemical, and physical hazards throughout the food production cycle and implementing control measures to mitigate risks.

The goal is to ensure food safety, protecting consumers from illnesses that can result from contaminated food. This approach is essential in settings like restaurants and food processing plants, where strict safety protocols are necessary to maintain health standards and public safety. By emphasizing the prevention of foodborne illness, HACCP ensures that food is handled, stored, and prepared in a way that minimizes the risk of contamination and ensures it is safe for consumption.