What is the primary purpose of HACCP and related programs?

• A. To maximize profit.
• B. To ensure the product the establishment produces is wholesome and not adulterated.
• C. To reduce labor costs.
• D. To speed up production.

Answer: (B)

HACCP and related programs are designed to protect consumers by ensuring the food produced is wholesome and not adulterated. They start with a hazard analysis to identify biological, chemical, and physical hazards that could contaminate products, then establish critical control points where those hazards can be prevented or reduced to safe levels. By setting clear critical limits, implementing monitoring, corrective actions, verification, and thorough documentation, these programs take a preventive, science-based approach to safety. The focus is on safety and integrity of the product, not on maximizing profit, reducing labor costs, or speeding up production.