Food Safety Management refers to the systematic approach to ensuring that food is safe for consumption. It involves implementing practices and procedures that prevent foodborne illnesses and contamination throughout the food supply chain. This includes proper handling, cooking, and storage of food, as well as regular monitoring and training of staff involved in food preparation. Key components of Food Safety Management include Hazard Analysis and Critical Control Points (HACCP), which identifies potential hazards in food production, and Good Manufacturing Practices (GMP), which establish guidelines for maintaining hygiene and safety. By adhering to these standards, businesses can protect public health and ensure the quality of their food products.