Does HACCP focus on product quality or health hazards?

• A. Product quality.
• B. Packaging aesthetics.
• C. Nutritional optimization.
• D. Health hazards.

Answer: (D)

The main idea is preventing health hazards in food through a systematic, preventive approach. HACCP, which stands for Hazard Analysis and Critical Control Points, targets identifying biological, chemical, and physical hazards that could make food unsafe and then putting controls in place at critical points to prevent those hazards from reaching consumers. That focus is on health and safety—keeping people from getting foodborne illness—rather than on how the product tastes, looks, or its nutritional content. So, while good safety practices can support overall quality, the central purpose of HACCP is to protect health, not to optimize quality attributes like packaging aesthetics or nutritional optimization.