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Food safety management refers to a systematic approach to identifying, assessing, controlling, and monitoring food safety hazards throughout the food supply chain to ensure that food products are safe for consumption. It integrates preventive strategies, regulatory frameworks, quality control procedures, and risk-based management practices from primary production to processing, distribution, and retail ^[1]. Key components include hazard analysis and critical control point (HACCP) systems, traceability mechanisms, and good agricultural and manufacturing practices that help control biological, chemical, and physical hazards throughout food production and handling processes ^[2]. Food safety management also involves the coordination of monitoring, verification, documentation, and corrective actions to maintain food safety controls and ensure compliance with established food safety requirement ^[3].