What is the primary goal of food safety training for handlers?

The primary goal of food safety training for handlers is to prevent foodborne illnesses. This is essential because foodborne illnesses can result from improper handling, preparation, storage, or serving of food, which can lead to serious health risks for consumers. Training provides food handlers with the knowledge and skills necessary to recognize potential hazards, understand safe food practices, and implement proper sanitation procedures.

By focusing on preventing foodborne illnesses, food safety training contributes to a safer dining experience for customers, helps maintain a positive reputation for food establishments, and ensures compliance with health regulations and standards. Proper training also equips employees to handle food safely, which is vital given that many pathogenic microorganisms can thrive in food environments if adequate precautions are not taken.

The other options, while related to aspects of food service management, do not address the core purpose of food safety training. Reducing costs, preparing food quickly, and improving employee retention are important for business operations, but the most critical aspect of food safety training is to protect public health by minimizing the risk of illness.