What is a food safety management system designed to do?

A food safety management system is designed to provide a systematic approach to identifying and controlling food safety hazards. This encompasses various processes aimed at ensuring that food is safe for consumption, preventing foodborne illnesses, and complying with health regulations. Such systems typically involve the implementation of Hazard Analysis and Critical Control Points (HACCP) principles, which identify potential hazards in the food production process and establish monitoring procedures for critical points to ensure safety.

The focus on controlling hazards is crucial in the food industry because it helps facilities proactively address potential risks before they lead to widespread issues, ultimately protecting consumers and maintaining public health standards. By following a structured management system, food service establishments can reduce risks associated with improper food handling, cross-contamination, inadequate cooking, and improper storage practices.

Other options, while related to the operation of a food service establishment, do not specifically address the main goal of managing food safety. Tracking food deliveries, employee time, and attendance, or promoting employee incentives, while important for operational efficiency, do not directly contribute to establishing a framework for food safety management.