HACCP is defined as what type of system?

HACCP, which stands for Hazard Analysis Critical Control Point, is specifically designed as a management system aimed at preventing foodborne diseases. It focuses on identifying and controlling potential hazards throughout the food preparation and processing stages. This systematic approach allows food handlers and managers to assess risks that could compromise safety and health, establishing critical points where measures can be applied to reduce or eliminate those risks.

In contrast, financial tracking systems primarily deal with the organization’s budget and expenses, while quality control systems focus on maintaining product standards without necessarily addressing food safety specifically. Moreover, a marketing strategy for food businesses would concentrate on promoting products and reaching customers, which does not encompass the preventive, systematic approach of food safety found in HACCP. This distinction underscores the importance of HACCP in food safety management rather than quality or financial aspects of a business.