Ontario Food Handler Certification Practice Exam

The purpose of implementing a HACCP plan is to identify and manage food safety hazards effectively. HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic approach designed to ensure food safety by analyzing potential hazards that could pose risks to food products. This involves examining each stage of food production, from sourcing raw materials to final service, and establishing critical control points that must be monitored to mitigate risks.

By defining specific hazards such as biological, chemical, or physical contaminants, a HACCP plan allows food handlers to put in place preventive measures and monitoring protocols. This proactive approach helps to ensure that food is safe for consumption, reducing the likelihood of foodborne illnesses and enhancing overall public health safety.

Other options focus on different aspects of food service management, such as operational efficiency, waste reduction, and marketing, which, while important in their own right, do not directly address the primary objective of ensuring food safety, which is the core focus of HACCP.