How do you controlling hazards to food safety in order to remove or keep risks to a safe level?

Controlling hazards to food safety involves implementing a Hazard Analysis Critical Control Point (HACCP) system, which identifies potential hazards at various stages of food production and establishes critical control points to mitigate risks. Regular monitoring, staff training, and adherence to sanitation protocols are essential to ensure that safety measures are effectively maintained. Additionally, proper storage and handling practices, along with routine inspections and audits, help to keep risks at a manageable level and ensure the safety of food products.