Ontario Food Handler Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

The primary purpose of the Hazard Analysis Critical Control Point (HACCP) system is to identify and control potential hazards in food production. This systematic approach focuses on seven principles that help establish a framework for ensuring food safety throughout the food production process. By identifying critical control points where hazards may occur, such as biological, chemical, or physical contaminants, food handlers can implement measures to manage these risks effectively. This proactive strategy is essential for preventing foodborne illnesses and ensuring that food products are safe for consumers.

In the context of food safety, enhancing flavor, monitoring food freshness, and standardizing cooking techniques are important but secondary aspects. They do not address the core function of HACCP, which is to assess and mitigate risks that could compromise food safety. Therefore, the focus on hazard control makes option B the correct choice.