What is the main goal of HACCP in food preparation?

The main goal of HACCP (Hazard Analysis Critical Control Point) in food preparation is to identify and control food safety hazards. This systematic approach focuses on preventing potential biological, chemical, and physical hazards that could compromise food safety during production, handling, and service. By implementing HACCP, food establishments can ensure that hazards are recognized and effectively managed, thus minimizing the risks of foodborne illnesses and ensuring the safety of the food served to customers.

The other options do not align with the primary focus of HACCP. Creating new recipes does not address safety concerns; rather, it's a creative aspect of culinary practice. Assessing customer satisfaction focuses on the quality and service aspects, which are important but separate from food safety protocols. Increasing menu variety pertains to the business side of food service rather than the safety measures required for food preparation, which is the heart of HACCP.