What is the primary goal of food safety management systems?

The primary goal of food safety management systems is to prevent foodborne illnesses. These systems are designed to identify, evaluate, and manage food safety risks throughout the food production and distribution process. By implementing standards and practices that focus on personal hygiene, proper cooking, and storage temperatures, food safety management systems aim to eliminate or significantly reduce the presence of harmful pathogens that can lead to illness.

Preventing foodborne illnesses is crucial not only for public health but also for maintaining consumer confidence in food products. When food safety systems are effectively implemented, they contribute to a safer food supply chain, thus minimizing the likelihood of outbreaks caused by contaminated food.

While ensuring food quality, minimizing food waste, and promoting food innovations are important aspects of food management, they are secondary to the fundamental purpose of safeguarding public health and preventing the spread of illnesses through food.