What is the primary goal of a food safety management system?

The primary goal of a food safety management system is to prevent foodborne illness. This system is designed to identify, evaluate, and control hazards that may compromise food safety, ensuring that food served to consumers is safe for consumption. By implementing a food safety management system, establishments can systematically manage food safety practices, training, and compliance with regulations, ultimately minimizing the risk of contamination and illness caused by unsafe food handling or preparation.

While enhancing employee productivity, reducing food costs, and maximizing food quality are all important aspects of running a successful food operation, they do not directly align with the core aim of a food safety management system, which is fundamentally about protecting public health through the prevention of foodborne illnesses. Prioritizing food safety not only protects consumers but also helps businesses maintain their reputation and avoid legal and financial repercussions associated with food safety violations.