What is the primary goal of food safety practices?

The primary goal of food safety practices is to prevent foodborne illness. This focus is crucial in ensuring that food served to consumers is safe to eat. Foodborne illnesses can result from contamination by bacteria, viruses, parasites, or chemical substances during food production, preparation, or handling. Implementing rigorous food safety measures—such as proper cooking temperatures, hygiene practices, and safe food storage—helps mitigate these risks and protects public health.

Ensuring food quality and maximizing flavor are important aspects of the food service industry, but they do not equate to the primary goal of food safety, which is centered around health and safety. Saving money on food does not necessarily align with food safety, as cutting costs could compromise the safety and quality of the food being served. Therefore, preventing foodborne illnesses takes precedence as the fundamental objective of food safety practices.