What areas of vulnerability does a good food safety program address?

A good food safety program addresses vulnerabilities related to people and buildings because these are critical components in ensuring food safety within any establishment. People, including staff, customers, and suppliers, play a significant role in food handling practices. Their training, hygiene, and adherence to food safety protocols directly influence the risk of foodborne illnesses.

Additionally, buildings encompass the physical structure where food is prepared, stored, and served. Factors such as the design, maintenance, and sanitation of these facilities can impact food safety. Proper layouts reduce contamination risks, and adequate cleaning protocols help manage any hazards that could arise from the environment.

On the other hand, while aspects like weather, the FDA Food Code, and hours of operation are relevant to food safety, they do not directly address the core vulnerabilities related to the people involved in food handling or the physical environment in which food is processed and served. Weather can affect supply chain stability, regulatory codes provide guidelines, and operating hours can influence staffing but do not encapsulate the fundamental vulnerabilities meant to be prioritized in a robust food safety program.