The purpose of a food safety management system is to?

A food safety management system is designed primarily to identify and control possible hazards that can compromise food safety. This system focuses on proactively managing the health risks associated with food handling and preparation, ensuring that food is safe for consumption. By implementing practices that monitor critical control points, such a system helps prevent contamination, reduces the risk of foodborne illnesses, and maintains compliance with health regulations.

The emphasis on identifying hazards is pivotal because it allows food service establishments to systematically evaluate their processes, identify potential risks such as biological, chemical, or physical hazards, and implement strategies to mitigate these risks. This systematic approach not only protects consumers but also enhances the overall safety and reliability of food service operations.

Other options, while related to the food industry, do not specifically align with the core purpose of a food safety management system. For example, increasing food production pertains more to operational efficiency rather than safety; enhancing flavor and quality focuses on sensory attributes rather than safety protocols; and conducting customer satisfaction surveys relates to customer feedback rather than the systematic management of food safety. Thus, the identification and control of hazards remain central to the functionality and importance of a food safety management system.