What risk management system is commonly used in Navy food service?

The Hazard Analysis and Critical Control Points (HACCP) system is the recognized risk management approach in Navy food service as it emphasizes food safety through a proactive, preventive process. HACCP is designed to identify potential hazards before they occur and establish critical control points where those risks can be managed effectively. This systematic method ensures that food service operations maintain high safety standards, which is essential in the Navy, where ensuring the health and well-being of personnel is a top priority.

By implementing the seven principles of HACCP, Navy food service professionals can systematically evaluate food preparation and handling processes. These principles guide operations in identifying biological, chemical, and physical hazards, determining critical control points, setting measurable critical limits, and establishing monitoring procedures. Corrective actions are also established if any aspect of the process deviates from standards, ensuring that any issues can be addressed before becoming a larger concern.

While other options like Food Safety and Inspection System (FSIS) or Standard Operating Procedures (SOP) are important in the realm of food service safety and policy, they do not specifically focus on the proactive hazard analysis and critical control measures that HACCP employs. The Food Quality Assurance Program (FQAP) also contributes to overall food quality, yet it interacts with operations in a