What is one of the primary goals of the HACCP system?

One of the primary goals of the HACCP (Hazard Analysis Critical Control Point) system is to prevent foodborne illnesses. This systematic approach focuses on identifying and controlling potential hazards throughout the food production process, from raw material sourcing to preparation and serving. By establishing critical control points where safety hazards can be prevented, eliminated, or reduced to acceptable levels, the HACCP system helps ensure that food is safe for consumption. This proactive method is essential in maintaining public health and safety, particularly in food service environments like Starbucks, where a high standard of food safety is crucial.