Ontario Food Handler Certification Practice Exam

The primary focus of Hazard Analysis and Critical Control Points (HACCP) is to identify and manage potential food safety hazards. This systematic approach is designed to prevent food safety issues before they occur rather than simply detecting them after they happen. HACCP involves assessing every step of the food production process, from sourcing raw materials to preparing and serving food, allowing for the identification of critical points where hazards may arise. By implementing controls at these crucial stages, HACCP helps to ensure the safety of food products, thereby protecting public health and maintaining consumer confidence.

The other options, such as enhancing food taste or reducing food costs, may be relevant to the food industry but do not fall within the core objectives of HACCP. Similarly, while advertising strategies may be important for food businesses, they are not related to the safety and quality management that HACCP emphasizes.