What is the main goal of a food safety management system (FSMS)?

The main goal of a food safety management system (FSMS) is to systematically control food safety hazards at every stage of food handling and preparation. An FSMS provides a structured approach to identifying, evaluating, and mitigating potential food safety risks throughout the food production process. This includes areas such as receiving, storing, preparing, cooking, and serving food. By implementing a comprehensive FSMS, organizations can ensure that food is safe for consumption, thereby protecting public health and enhancing the safety of food products.

This systematic control is achieved through various practices associated with Hazard Analysis Critical Control Points (HACCP) and is essential for compliance with food safety regulations. It focuses on preventing foodborne illnesses caused by biological, chemical, or physical hazards. A robust FSMS is about proactively managing hazards rather than merely reacting to them, ultimately leading to safer food handling practices.

In contrast, maximizing food production efficiency, minimizing labor costs, and standardizing recipe ingredients are important elements of food service operations, but they are not the primary focus of an FSMS. Efficiency and cost management are related to the business side of food service, while the FSMS is specifically concerned with ensuring food safety and public health.