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What does the Food Safety Management System (FSMS) cover?

Updated by SFA
The Food Safety Management System (FSMS) has three key elements that work together to keep food safe: - Implementing programmes and practices that establish and maintain a baseline hygienic environment for the processing and preparation of food (e.g., cleaning and sanitation programmes, pest control plan). - Applying the principles of Hazard Analysis Critical Control Point (HACCP), which helps to identify and control food safety risks at key stages of food preparation. This involves monitoring critical points in food processing or preparation and setting safety limits that must be maintained at these points. - Maintaining proper and accurate records, which is crucial for the monitoring of FSMS and the quick identification and rectification of any food safety issues. It also allows for the traceability of hazards to the contamination source to identify the root cause of any food safety incidents.

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SAFE FrameworkSAFE Framework

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