What is the primary purpose of food safety training for employees?

The primary purpose of food safety training for employees is to reduce the risk of foodborne illnesses. Understanding safe food handling practices is crucial in preventing contamination, ensuring proper cooking, storage, and serving procedures are followed. This training equips employees with the knowledge and skills necessary to recognize hazards and implement control measures, ultimately safeguarding public health.

While increasing sales, improving staff efficiency, and complying with regulatory requirements may be beneficial outcomes of effective food safety training, they are secondary to the main goal of protecting individuals from the dangers associated with improperly handled food. By prioritizing the reduction of foodborne illness risks, establishments create a safer dining environment and maintain consumer trust.