A HACCP plan assists in all of the following except:

Study for the National Registry of Food Safety Professionals Exam. Use flashcards and multiple choice questions, with hints and explanations for each question. Prepare thoroughly for your certification!

A HACCP (Hazard Analysis Critical Control Point) plan is designed primarily for managing food safety by identifying, managing, and preventing potential hazards throughout the food production process. Its main goals are to ensure safe food handling practices that help to protect public health by decreasing incidents of foodborne illnesses and increasing overall food safety.

By implementing a HACCP plan, an organization can systematically evaluate risks and take actions to mitigate them. This proactive approach not only promotes a safer food environment but can also lead to reduced liability for the company, as having a comprehensive safety plan can demonstrate due diligence in food safety practices.

While an effective HACCP plan may indirectly contribute to increased profitability through better customer trust and less risk associated with food safety incidents, it is not primarily designed with profitability as a goal. Profitability can be influenced by numerous factors beyond food safety measures, such as marketing, operational efficiency, and pricing strategies. Hence, "increase profitability" stands out as an area not directly addressed by a HACCP plan, making it the correct choice in this context.

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