What is the primary purpose of food safety management systems?

The primary purpose of food safety management systems is to prevent foodborne illnesses and ensure food safety throughout the supply chain. These systems are designed to identify, evaluate, and control food safety hazards that can occur at any stage of food production and distribution, from farm to table. By implementing a structured approach to food safety, including the use of Hazard Analysis Critical Control Point (HACCP) principles or other recognized methodologies, food establishments can effectively minimize the risks associated with pathogens, allergens, and other hazards that can compromise consumer health.

Focusing on prevention is critical in maintaining the integrity of the food supply and safeguarding public health. This proactive stance helps ensure that food products are safe for consumption, thereby building consumer trust and compliance with regulatory requirements. The emphasis on a systematic way to manage and control food safety also supports continuous improvement within the food industry.