What key aspect does HACCP pertain to in food service?

HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic approach primarily focused on ensuring food safety in the food service industry. It involves identifying potential hazards in the food production process, such as biological, chemical, and physical hazards, and establishing critical control points where these hazards can be effectively managed or eliminated.

This method emphasizes proactive measures to ensure that food is safe for consumption, which is crucial in protecting public health and maintaining regulatory compliance. The implementation of HACCP requires careful monitoring at various stages of food preparation and handling, ensuring that safety measures are consistently followed.

The other aspects mentioned, such as regulating procurement practices, determining menu options, and calculating meal costs, while important in the overall food service operation, do not directly relate to the primary focus of HACCP, which is solely dedicated to food safety.