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

The primary purpose of food safety training for employees is to prevent foodborne illnesses and ensure safe food handling practices. This training is essential in the food service industry, as improper handling of food can lead to contamination and illness, which can pose serious health risks to customers and staff alike.

By equipping employees with the knowledge and skills necessary to handle food safely—such as proper cooking temperatures, personal hygiene, and avoiding cross-contamination—establishments like McDonald's create a safer environment for both their customers and employees. This proactive training helps to instill a culture of safety and accountability when it comes to food preparation and service, ultimately contributing to the overall trustworthiness of the brand.

While fulfilling legal requirements or improving productivity and job performance can be important aspects of training, these are not the primary objectives as they are secondary benefits that result from a strong emphasis on food safety practices. The focus must always remain on the health and safety of consumers, which is why preventing foodborne illnesses is fundamental in any food service operation.