What is the primary purpose of food safety practices?

The primary purpose of food safety practices is to eliminate harmful agents and ensure that food is safe for consumption. Food safety practices are critical for preventing foodborne illnesses, which can arise from pathogens like bacteria, viruses, and parasites, as well as from chemical contaminants. Implementing proper food handling, preparation, cooking, and storage techniques minimizes the risk of contamination, ensuring that the food served to consumers is safe.

While reducing food costs, improving food flavor, and increasing food shelf life are important aspects of the food industry, they do not address the core goal of food safety. Cost reduction may help businesses operate more efficiently, flavor enhancements can make dishes more appealing, and extending shelf life can minimize waste. However, these objectives do not specifically focus on the health and safety of consumers, which is the fundamental reason for stringent food safety protocols.