Which of the following describes the concept of "Duty of Care" in food service?

The concept of "Duty of Care" in food service primarily refers to the responsibility of food service providers to ensure the safety and well-being of their customers. This encompasses ensuring safe food handling practices, which includes the proper cooking, storage, and preparation of food to prevent foodborne illnesses and protect customer health.

This duty is a critical aspect of food service because it emphasizes the legal and moral obligation to prioritize customer safety. When food service staff properly follow health guidelines and maintain hygiene standards, they demonstrate their commitment to the health of their patrons, effectively minimizing risks associated with food consumption.

In contrast, while adherence to food presentation, maximizing profit margins, and reducing food waste are important aspects of running a food service operation, they do not directly encapsulate the concept of "Duty of Care." The essence of this duty lies in the proactive steps taken to safeguard customer health and ensure food safety.