The implementation of an effective food safety management system is mandatory for all food firms regardless of the size of the process. Basic hygienic controls should be incorporated into the system including personal hygiene procedures, pest control, condition of buildings and machinery, cleaning and maintenance. Operators should decide what basic basic food safety conditions are needed so as to create the right environment and personnel controls to handle food safely.

A food safety management system based primarily on Hazard Analysis Critical Control Point ( HACCP ) has become a legal need for all food operators. A HACCP system assesses the potential physical, chemical, and biological hazards connected with the process and operation and help an organisation to decide which control measures are necessary in order to achieve food safety. In implementing the HACCP System urgent control points in the procedure that are vital to nutrition safety will be identified. Food operators can then implement effective controls at these points. A very important element of implementing the HACCP system is ensuring that all personnel carrying out checks at urgent control points are entirely trained and realize the importance of the checks that they are carrying out.

It is critical for organisations to document both their HACCP and food safety management systems. This provides proof that food safety is being controlled and increases customer confidence. One technique of reinforcing the rep of an organisation is for it to have its food safety management system warranted by an independent accreditation body. There are lots of different accreditation bodies and authorization standards including the BRC global standard for food safety, ISO 22000 standard for food safety management systems and SQF HACCP based supplier guarantee codes. In plenty of cases organisations select the standard they want to be authorized to based mostly on their target client.

When selecting the standard for their quality management system to be authorized against many organisations select ISO 22000 food safety management systems – prerequisites for any organization in the food chain. ISO 22000 is an international standard that mixes and supplements the core parts of ISO 9001 and HACCP to provide a framework for the development, implementation and repeated improvement of a food safety management system. It has core prerequisites for food safety management system general requirements, documentation requirements, management responsibility, management commitment, food safety policy, planning communication, resource management sub-structure, work environment, planning and awareness of safe products, precondition programmes, hazard analysis, corroboration, planning, traceability, control over nonconformity, validation, monitoring and measuring and improvement. It might be reasonable to expect some element of these in any food safety management system.