Which aspect of food safety does PR/HACCP primarily address?

The primary focus of PR/HACCP (Pathogen Reduction/Hazard Analysis Critical Control Point) is the prevention of cross-contamination in food safety practices. This system is designed specifically to identify potential hazards (biological, chemical, and physical) that could affect food safety and to implement measures to mitigate these risks. By addressing cross-contamination, which can occur at various points during production and processing, PR/HACCP aims to ensure that foods are safe for consumption.

While other aspects of food safety, such as employee safety, management of food supply chains, and enhancement of food taste, are important in the broader context of food quality and operation efficiency, they do not directly relate to the core principles of PR/HACCP. The emphasis on preventing cross-contamination is critical because it directly impacts the microbiological safety of food, thereby reducing the risk of foodborne illnesses.