What is the primary goal of a food safety program?

The primary goal of a food safety program is to prevent foodborne illnesses. This focus ensures that food handling, preparation, and storage practices prioritize the health and safety of consumers. A well-structured food safety program implements guidelines and policies that help identify potential hazards, train staff on safe food handling techniques, and ensure compliance with health regulations. By actively preventing contamination and ensuring proper food handling, the program aims to protect public health and maintain trust in the food supply.

While serving food faster, minimizing food waste, and reducing labor costs may be beneficial to a food service operation, they do not encompass the fundamental purpose of a food safety program. The first priority must always be the safety of the food being served, as foodborne illnesses can have serious health consequences for individuals and can lead to significant legal and reputational issues for food establishments.