What is the purpose of a food safety management system?

A food safety management system is designed primarily to minimize foodborne illnesses. This is achieved by implementing processes and procedures that ensure food is handled, prepared, and stored safely, adhering to health regulations and standards. Such systems include hazard analysis and critical control points (HACCP), which focus on identifying and controlling food safety risks throughout the food production process. By prioritizing safety, these systems help protect consumers from the dangers of contaminated food, thereby reducing the incidence of foodborne illnesses.

Improving menu variety, reducing food waste, and enhancing customer satisfaction are certainly important aspects of food service operations, but they are secondary benefits that can result from a well-implemented food safety management system. The primary focus remains on creating a safe food environment, which is crucial for public health.