What is the primary purpose of a food safety program?

The primary purpose of a food safety program is to prevent foodborne illness. Foodborne illnesses are caused by consuming contaminated food or beverages, which can arise from various factors including improper handling, cooking, and storage practices. A well-structured food safety program addresses these factors through training, sanitation practices, proper food handling techniques, and monitoring of food temperatures, ultimately safeguarding public health.

While enhancing customer experience, saving costs on ingredients, and ensuring compliance with local laws are important aspects of running a food business, they are secondary to the core objective of protecting customers from health risks associated with food contamination. By prioritizing food safety, establishments can avoid the serious repercussions of foodborne illnesses, which can harm patrons and lead to detrimental consequences for the establishment itself.