What is the main objective of a food safety management system?

The main objective of a food safety management system is to prevent food contamination and ensure safety. This system is designed to identify potential hazards in food preparation and handling processes and implement control measures to mitigate those risks. By doing so, it protects public health and safety, ensuring that food served to customers is safe to eat and free from pathogens or contaminants that could cause foodborne illnesses.

A robust food safety management system encompasses various practices, such as proper food storage, temperature control, cleanliness in food handling, and employee training on hygiene protocols. It emphasizes proactive measures rather than reactive fixes, creating a culture of safety in the food service environment.

While improving employee efficiency, ensuring compliance with health codes, and enhancing food presentation are all important aspects of running a successful food service operation, they are secondary to the primary goal of protecting consumer health through effective food safety measures. Therefore, the prevention of food contamination is the cornerstone around which other operational improvements can be built.