What is the primary function of the food safety program?

The primary function of a food safety program is to ensure that food is safe from the point of production all the way through to consumption. This means implementing and adhering to practices that prevent foodborne illnesses, contamination, and unsafe food handling practices. This encompasses a wide range of activities, including proper storage, cooking, handling, and sanitation processes, designed to protect public health.

By focusing on food safety, such programs help to establish protocols and guidelines that address critical points in the food supply chain, ensuring that food products maintain their safety for consumers. This proactive approach aims to minimize risks associated with foodborne pathogens and chemical contaminants, which is vital for protecting consumers' health and well-being.

While reducing food costs, enhancing flavors, and promoting local sources are important aspects of the food system, they do not directly address the essential goal of safeguarding public health through the prevention of food-related hazards.