In food safety, what is a primary concern that risk assessments address?

Risk assessments in food safety primarily focus on identifying the likelihood of harm, which encompasses evaluating potential hazards that could impact food safety. This process involves analyzing various factors that could lead to foodborne illnesses or contamination, evaluating both the nature of the hazard (such as pathogens, chemicals, or physical objects) and the severity of potential outcomes. Understanding the likelihood helps food service operators prioritize risk management strategies and implement effective controls to mitigate those risks.

The other options—though important aspects of food safety—are secondary to the overarching goal of risk assessments. For instance, determining cooking temperatures is a specific practice to eliminate pathogens, while choosing food storage methods addresses the prevention of spoilage and contamination. Assessing employee training is crucial for ensuring that staff are equipped with the knowledge to follow food safety protocols, but it does not directly address the likelihood of harm, which is the central focus of a risk assessment.