A FSMS is a systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat. All businesses are required to put in place, implement and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP). HACCP is an international method of ensuring that food is always safe to eat. It includes identifying food hazards and working out what needs to be done to eliminate them, or to sufficiently control them. A safety management system for food can ensure regulatory compliance to ISO standards by actively controlling risks and hazards throughout the food process. Significant biological, chemical or physical hazards are identified at specific points. Once identified, these hazards can be prevented, eliminated, or reduced to safe levels. Record keeping and documentation will help maintain your plan.

*The training services are intended for internal use only or companies who want to learn in depth about required standards and to help achieve certification activity