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

The primary purpose of a food safety management system is to ensure compliance with health regulations. These regulations are established to protect public health by minimizing foodborne illnesses and ensuring that food is handled, prepared, and served safely. A food safety management system provides a structured approach to identifying potential food safety hazards, implementing control measures, and monitoring practices to maintain safe food handling throughout the food production process.

This system encompasses various practices such as Hazard Analysis and Critical Control Points (HACCP), employee training, proper sanitation procedures, and regular audits to ensure that food safety standards are met consistently. By focusing on compliance with health regulations, a food safety management system not only protects consumers but also helps businesses avoid legal issues and potential liability related to food safety violations.

Other options, although relevant in different contexts, do not capture the overarching goal of a food safety management system. Tracking employee hours and managing inventory, while important for operational efficiency, do not directly address food safety. Similarly, reducing food waste, though beneficial for sustainability, is not the primary function of a food safety management system.