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

The primary purpose of a food safety management system is to control foodborne hazards. This is crucial in ensuring that food served to consumers is safe and does not pose health risks. By implementing a food safety management system, establishments can identify potential hazards at each stage of food preparation and handling, from receiving and storage to cooking, serving, and even disposal.

Controlling foodborne hazards involves establishing critical control points, following proper hygiene practices, and adhering to food safety regulations. This systematic approach helps to prevent foodborne illnesses, which can have serious consequences for customers and significant impacts on a business's reputation.

While promoting employee efficiency, reducing food waste, and increasing production speed are important for operational success, they are secondary outcomes that may arise from a well-implemented food safety management system. The primary focus remains the protection of public health through the mitigation of risks associated with foodborne pathogens.