What is the main purpose of a food safety plan?

The main purpose of a food safety plan is to outline steps to prevent foodborne illness. This is critical in the food service industry where food safety is paramount to protect the health of customers and maintain the establishment's reputation. A food safety plan typically includes guidelines on proper food handling, cooking temperatures, storage procedures, and sanitation practices.

By implementing a well-structured food safety plan, establishments can proactively identify potential hazards and establish control measures to eliminate or reduce the risk of foodborne illnesses. This not only safeguards public health but also ensures compliance with local food safety regulations.

The other options, while important in their own right, do not directly focus on food safety. Creating a menu is more about customer offerings, managing customer complaints addresses customer service, and training new employees on recipes does not encompass the broader food safety practices necessary to prevent illness.