What is the primary purpose of a food safety plan?

The primary purpose of a food safety plan is to minimize the risk of food hazards. This plan is designed to identify potential biological, chemical, and physical hazards that can compromise food safety throughout the production process, from preparation to serving. By systematically assessing these risks and implementing control measures, a food safety plan helps ensure that food is safe for consumption.

While enhancing food presentation and ensuring the quality of service are important aspects of food industry operations, they do not directly address the critical need for protecting public health through the prevention of foodborne illnesses. Compliance with health regulations is also necessary but is secondary to the primary goal of risk reduction. A food safety plan goes beyond mere compliance; it actively works to create a safe food environment by anticipating and mitigating hazards.