What does HACCP intend to reduce?

HACCP, or Hazard Analysis and Critical Control Points, aims to reduce food safety hazards by identifying and managing potential biological, chemical, and physical risks throughout the food production process. By establishing critical control points and monitoring procedures, HACCP helps ensure that food is safe for consumption, thereby minimizing the risk of foodborne illnesses and contamination. Its systematic approach promotes proactive management of food safety rather than relying solely on end-product testing.