What is the primary purpose of food safety programs?

The primary purpose of food safety programs is to minimize the risk of foodborne illnesses. These programs are designed to implement safety protocols and standards that ensure food is handled, prepared, and stored correctly, thereby reducing contamination and the potential for pathogens to thrive. By focusing on proper hygiene practices, temperature controls, and sanitation, food safety programs protect public health and maintain consumer confidence in food products. This approach is essential for preventing outbreaks of foodborne illnesses, which can have serious health implications for individuals and can also lead to significant economic repercussions for food businesses.