Certified Healthcare Safety Professional (CHSP) Practice Exam

What is the primary goal of using HACCP in food production?

1. To improve food taste

2. To identify critical points to prevent hazards

3. To increase food shelf life

4. To enhance marketing efforts

The correct answer is: To identify critical points to prevent hazards

The primary goal of using Hazard Analysis Critical Control Point (HACCP) in food production is to identify critical points to prevent hazards. HACCP is a systematic preventive approach that focuses on the identification and control of potential hazards in food handling, production, and preparation. This methodology is essential for ensuring food safety and quality by proactively addressing risks before they result in problems such as foodborne illnesses. By implementing HACCP, organizations can pinpoint specific stages in the food production process where hazards might occur—such as biological, chemical, or physical hazards—and establish critical control points (CCPs). These are steps where controls can be applied to eliminate or significantly reduce these hazards, making the overall food production process safer for consumers. While improving food taste, increasing food shelf life, and enhancing marketing efforts may be beneficial outcomes in the broader context of food production, they are not the primary objectives of HACCP. The focus of HACCP is strictly on hazard prevention, ensuring that food provided to consumers is safe to eat.