What is the primary goal of restaurants and food inspectors?

The primary goal of restaurants and food inspectors is to produce safe food for consumers. This focus on food safety is critical because it directly impacts public health. Ensuring that the food served is safe involves several processes, including proper handling, storage, cooking, and preparation of food items to eliminate or minimize the risk of foodborne illnesses.

While financial performance, cleanliness, and reducing food waste are all important aspects of operating a successful restaurant, they do not take precedence over the necessity of providing food that is free from contaminants, allergens, and harmful bacteria. Food safety regulations and inspections are designed to protect consumers by ensuring that establishments adhere to the highest standards of food safety practices. This is fundamental not only for the wellbeing of the customers but also for maintaining the reputation and integrity of the food service industry as a whole.