What is the purpose of a HACCP plan?

The purpose of a HACCP plan is to identify and manage potential hazards in food production. HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic approach used in the food industry to enhance food safety. It involves identifying biological, chemical, and physical hazards that could pose risks to food safety and implementing measures to control these hazards at critical points in the food production process. This proactive strategy helps ensure that food is safe for consumption by preventing potential contamination before it occurs.

While defining employee roles and responsibilities is essential for effective kitchen operations, it is not the primary focus of a HACCP plan. Enhancing food presentation techniques and reducing food waste are valuable goals in the culinary field, but they do not address the core objective of a HACCP plan, which is centered entirely on safety and hazard management in food production.