Which of the following is NOT a common goal for food safety?

Reducing storage costs is not typically considered a common goal for food safety. The primary focus of food safety is to ensure that food is handled, stored, and prepared in ways that prevent contamination and adverse health effects. Goals such as preventing contamination, reducing conditions that enable microorganisms to thrive, and properly disposing of unsafe food directly relate to protecting public health and minimizing the risk of foodborne illnesses.

By concentrating on preventing contamination, food handlers aim to eliminate sources of harmful pathogens. Similarly, by reducing conditions that allow microorganisms to thrive, such as managing temperature and humidity, they help maintain food safety. Disposing of unsafe food is crucial to prevent any potential harm to consumers. These goals collectively uphold the integrity of food safety practices, while reducing storage costs, although beneficial for operations, does not directly contribute to the safety of food itself.