Which of the following is NOT a goal of food safety management?

Minimizing food preparation time is not typically considered a goal of food safety management. The primary focus of food safety management is to establish practices and protocols that ensure the safety and quality of food products, thereby preventing the occurrence of foodborne illnesses. This is achieved through proper handling, cooking, storage, and sanitation practices.

In contrast, preventing foodborne illnesses is a core goal because it directly impacts public health and consumer safety. Reducing food waste is also relevant within food safety management, as proper practices can help extend the shelf life of products and ensure that food is consumed before it spoils. Improving food quality is linked to safety as well, highlighting the importance of not only keeping food safe to eat but also meeting standards that enhance flavor, texture, and nutritional value.

While efficiency in food preparation can be important for operational reasons, it does not fall under the umbrella of food safety management’s primary objectives.