What does an HACCP-based inspection focus on?

An HACCP-based inspection focuses on the control of hazards throughout the food flow because the Hazard Analysis Critical Control Point (HACCP) system is designed to identify, evaluate, and control food safety hazards at every stage of food processing and handling. This method emphasizes the prevention of potential hazards that can compromise food safety, rather than simply inspecting for violations or general practices.

By concentrating on critical control points (CCPs) where hazards could arise, this type of inspection helps ensure that food is safe for consumption. Inspectors look for proper monitoring of processes, corrective actions for deviations, and documentation of control measures, all crucial for maintaining food safety standards.

In contrast, the other options either focus on aspects that are less comprehensive than hazard control or are more about overall compliance rather than the specific safety measures emphasized by the HACCP methodology.