In a HACCP-based inspection, what is primarily focused on?

In a HACCP-based inspection, the primary focus is on the way foods are prepared and handled. HACCP, which stands for Hazard Analysis Critical Control Point, is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in the production process. By concentrating on preparation and handling, the HACCP methodology ensures that critical points where hazards could occur are monitored and controlled. This helps to minimize risks associated with foodborne illnesses and ensures that safety measures are in place during food processing.

Other aspects such as cleanliness of floors, kitchen design, and quality of food ingredients may certainly contribute to overall food safety; however, they are not the main objective of a HACCP-based inspection. The latter specifically aims to evaluate processes and practices directly related to food preparation and handling, which is vital in maintaining a safe food supply.