Final answer:
The Hazard Analysis and Critical Control Point (HACCP) system is mostly concerned with hazards related to food safety. It focuses on preventing food safety problems by identifying and controlling hazards at critical points during the food production process.
Step-by-step explanation:
The Hazard Analysis and Critical Control Point (HACCP) system is mostly concerned with hazards related to food safety. HACCP is designed to prevent food safety problems rather than catching them after they have occurred. It focuses on identifying and controlling hazards at critical points during the food production process. These hazards can include biological hazards (such as bacteria and toxins), chemical contaminants, and physical hazards like glass or metal fragments.
For example, the HACCP system helps to ensure that food is handled and prepared in a way that prevents the growth of bacteria or the presence of harmful chemicals. It establishes guidelines for proper hygiene, cross-contamination prevention, and temperature control. By following HACCP guidelines, the risk of foodborne illnesses can be minimized, protecting the health of consumers.