What systematic approach is used for managing food safety by identifying and controlling hazards?

The systematic approach used for managing food safety by identifying and controlling hazards is known as Hazard Analysis and Critical Control Points, often abbreviated as HACCP. This framework is designed to ensure that food products are safe for consumption. HACCP focuses on identifying potential hazards in the food production process, assessing their significance, and developing measures to control these hazards effectively.

This approach is proactive, emphasizing prevention rather than detection of food safety issues. By establishing critical control points—steps in the process where hazards can be prevented, eliminated, or reduced to acceptable levels—HACCP is instrumental in producing safe food and helps organizations comply with food safety regulations.

Other concepts such as Food Safety Management Systems incorporate HACCP principles, but they encompass additional organizational and management practices. Quality control measures and risk assessment procedures, while valuable in their own contexts, do not specifically focus on the systematic identification and control of hazards in the food production process in the way that HACCP does. This makes HACCP the most appropriate choice for managing food safety concerning hazard control.