EC food cleanliness regulations, introduced in 2006, need all food firms to implement recorded food safety management systems based totally on Hazard Analysis Critical Control Points principles.
This suggests being mindful of all the food safety hazards in their food operations and putting systems in place to control them. An important step in protecting food safety is the execution of a structured Food Safety Management System thatis incorporated into the management actions of the organization. The Food Safety Management System should address legal requirements in addition to physical, chemical, biological perils identified by the HACCP.

In order to set up an effective food safety management system a number of key managerial needs are required. Management systems must merge the activities of key functions. Senior management should deliver policy and standards and responsibilities with authority levels must be obviously outlined. It should be obvious to all staff that most are answerable for food safety. Food safety management responsibility shouldn’t to be given to technical personnel. Using a comprehensive HACCP system and having carried out hazard analysis and assessment is basic to the food safety management system. All of the aforementioned should be supported by frequent verification activities

One of the first tasks for an organisation kicking off a Food Safety Management System will be to consider are their buyer wants and what must be done to meet those requirements. Most patrons will require a food safety management system to be licensed to a recognised standard. These may include BRC, SQF, ISO 22000 or FSSC 22000, all of which are accepted by the GFSI scheme.

Choose which food safety management system standard fulfills your consumer needs and buy a copy. This standard should be read and accepted by key personnel.

You should begin the entire food safety management system implementation process by the senior management preparing an organisational strategy. In this procedure food safety policies and objectives should be created as accountability for a food safety management system lies with senior management. At this point the resource consisting of staff, infrastructure, training and work environment wanted to implement, maintain and improve the food safety management system should be considered and provided.

The food safety management system paperwork should be made based on research by your HACCP team. The HACCP team should generate HACCP plans and related documents, procedures and records that make sure the safe manufacture of your products.

The next stage to implementing your food safety management system is communication and training. During the implementation stage all staff should be taught, obey procedures and fill out records that show the efficacy of your food safety management system.

Once your food safety management system is implemented, verification activities should be performed to demonstrate it is working effectively. When you have completed that and found the system to be operating effectively you should arrange your assessment with your selected licensing body. At that point the certification body will conduct an audit and review your food safety management system and decide if you can be recommended for registration. When you have been authorized you will receive a certificate approving your food safety management system meets the requirements of your prefered food safety standard.
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