New York City Food Protection Practice Test

What does HACCP primarily focus on in food safety?

1. Eliminating food allergies

2. Control of harmful microorganisms

3. Enhancing flavor and presentation

4. Improving nutritional value

The correct answer is: Control of harmful microorganisms

HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic approach to food safety that prioritizes the control of harmful microorganisms. The main goal of HACCP is to identify potential hazards related to food safety and establish measures to prevent, eliminate, or reduce these hazards to acceptable levels. This program emphasizes critical control points in the food production process, where specific dangers can be managed effectively. The focus on harmful microorganisms is crucial because they can cause foodborne illnesses, which pose significant health risks to consumers. By monitoring and controlling these microorganisms at critical points in food preparation and service, businesses can significantly reduce the likelihood of contamination and protect public health. While food allergies, flavor enhancement, and nutritional value are important aspects of food service and preparation, they do not fall under the primary focus of HACCP. The program is strictly concerned with identifying and mitigating biological, chemical, and physical hazards that could compromise food safety, making the control of harmful microorganisms its main priority.