Food Safety Management Systems

To ensure that food safety risks are minimized, food sector businesses need to operate a food safety management system. With so many food safety regulations to comply with along with demanding customer requirements, many businesses do not know where to start.

Today management systems need to take into account not only basic food regulations and acceptable workplace practices, but include contingency plans for potential crises such as product recall. All these types of practices form the basis of a food safety management system.

A common foundation for building a food safety management system is based on HACCP, or Hazard Analysis and Critical Control Point methodology.

HACCP based Food Safety Management Systems

HACCP is widely accepted as an essential tool for managing food safety especially when combined with an auditable management system. The principles of HACCP are traceable to the Codex Alimentarius Commission which was created to develop food standards, guidelines and codes of practice by the Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) Food Standards Programme for the United Nations. The Global Food Safety Initiative, made up of global food retailers, has recognized HACCP as a fundamental element of food safety systems. HACCP is a key component of numerous food safety standards.

Learn about the benefits of a HACCP based system.