Food Safety Management System

Learn about Food Safety Management System, it's purpose, importance, how to implement it & more.

Food Safety Management System

ISO 22000 Standard specifies food safety requirements for safe food. It enables an organization to provide safe food by preventing food borne illness and injuries.

Whatever their size, or product, all food producers have a responsibility to manage the safety of their products and the well-being of their consumers. That’s why ISO 22000 Food Safety Management System exists.

The consequences of unsafe food can be serious. ISO’s food safety management standards help organizations identify and control food safety hazards, at the same time as working together with other ISO management standards, such as ISO 9001. Applicable to all types of producer, ISO 22000 provides a layer of reassurance within the global food supply chain, helping products cross borders and bringing people food that they can trust.

Purpose of Food Safety Management System

The purpose of a food safety management system is to ensure that food is safe to eat and will not lead to outbreaks of foodborne illness among consumers. This also includes managing kitchen safety. Food incidents or concerns about the safety of food and whoever is preparing it can harm the food business operator’s reputation in the industry. 
To maintain both valuable partnerships and consumer confidence, a food business operator must have documentation of a food safety management  system. Additional benefits of FSMS include:

  • Less customer/consumer complaints.
  • Less food product recalls or returns.
  • Opportunity for ISO 22000 certification.
  • Standardized compliance with food laws.

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Importance of Food Safety Management System

ISO 22000 sets out the requirements for a food safety management system and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. ISO 22000 Food Safety Management System Benefits the producers, manufacturers, regulators and retailers and, most important of all, you and me, the consumers. Each individual’s quality of life will benefit from the rules and regulations of ISO 22000 by the provisions of the following:

  • Higher quality jobs in the food industry.
  • Improved utilization of resources worldwide.
  • Increased company profits.
  • Potential increased economic growth.
  • Insurance of safer food.
  • Reduction in rates of food-borne disease.
  • More efficient documentation of techniques, methods and procedures.

New EU Guidance on implementation of FSMS

In September 2022, the EU Commission published updated guidance to all food business operators on how to implement the EU requirements on Good Hygiene Practices (GHP) and procedures based on the Hazard Analysis and Critical Control Points principles (HACCP-based procedures) as parts of Food Safety Management Systems (FSMS).  Available in 24 languages, this document can be found here.

What could be the barriers to Implementing FSMS?

  • Lack of prerequisite programs is the #1 ranking identified barrier at 92.2%.
  • Lack of knowledge about HACCP is the #2 ranking identified barrier at 83.5% [20].
  • Prerequisite GHPs must be in place first, before an effective FSMs, hazard analysis and critical control point HACCP can be implemented [21].
  • Nowadays, PRPs include environmental criteria and operational procedures. PRPs are encompassing the entire FSMS now, not only operational GHPs as in the past.
  • PRPs are recognized to be an established foundation for the implementation of HACCP.
  • Meanwhile, HACCP and PRPs have gone unacknowledged as interdependent.
food safety management system fsms

What is a Preventive Control Plan?

The Safe Food for Canadians Regulations (SFCR) require that certain food businesses prepare, keep, maintain and implement a written preventive control plan (PCP) to demonstrate how hazards and risks to food are addressed.

A PCP is a written document that demonstrates how risks to food and food animals are identified and controlled. The controls are based on internationally recognized Hazard Analysis Critical Control Point (HACCP) principles.

PRPs required by ISO 22000

Prerequisite programs in ISO 22002-1 (Previously the PAS 220) include requirements for:

  • Construction and layout of building
  • Layout of premises and workspace
  • Utilities – air, water, energy
  • Waste disposal
  • Equipment suitability, cleaning, and maintenance
  • Management of purchased material
  • Measures for prevention of cross-contamination
  • Cleaning and sanitizing
  • Pest control
  • Personnel hygiene and employee facilities
  • Rework
  • Product recall procedures
  • Warehousing
  • Product information
  • Food defense, biovigilence and bioterrorism

Difference between a HACCP plan and a preventive controls food safety plan

In a HACCP plan, the CCPs are always monitored. In an FSP, preventive controls are only monitored as appropriate to the nature of the preventive control and its role in the facility’s food safety system, and some preventive controls that are not applied at CCPs may not be monitored.

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