What is the function of a food safety management system?

A food safety management system is designed to prevent foodborne illnesses through active managerial control. This system encompasses a variety of practices and procedures that are intended to ensure food safety throughout the entire food production process. By implementing this system, managers can identify potential hazards, monitor critical points, and take corrective actions as necessary. This proactive approach helps in establishing a safe environment for food handling and preparation, ultimately reducing the risk of foodborne illness outbreaks.

While maximizing food production efficiency or ensuring proper food presentation are important aspects of food service operations, they do not specifically address the core goal of food safety management. Similarly, regulating employee behavior in the kitchen is a part of overall management, but it does not encapsulate the comprehensive strategies needed to actively prevent foodborne illnesses as a food safety management system does. The focus of such a system is primarily on controlling risks and promoting safe food handling practices, which directly aligns with the objective of preventing sickness related to food consumption.