EC food hygiene regulations, passed in 2006, require all food enterprises to carry out documented food safety management systems based primarily on Hazard Analysis Critical Control Points principles.
This implies being aware of all the food safety risks in their food operations and putting systems in place to manage them. An important step in safeguarding food safety is the implementation of a structured Food Safety Management System that’s incorporated into thefinal management actions of the business. The Food Safety Management System must consider legal necessities as well as physical, chemical, biological risks highlighted by the HACCP.

To set up an efficient food safety management system a number of key managerial needs are required. Management systems should integrate the affairs of key functions. Upper management should communicate policy and standards and responsibilities with authority levels should be obviously outlined. It must be obvious to all personnel that everyone is answerable for food safety. Food safety management responsibility should not to be given to technical personnel. Having an all-encompassing HACCP system and having implemented hazard analysis and assessment is basic to the food safety management system. All the aforementioned must be maintained by regular corroboration activities

One of the first tasks for an organisation implementing a Food Safety Management System will be to consider are their customer wants and what will have to be done to meet those necessities. Most clients will require a food safety management system to be certified to a recognized standard. These could include BRC, SQF, ISO 22000 or FSSC 22000, all of which are accepted by the GFSI scheme.

Decide which food safety management system standard meets your customer needs and get a copy. This standard should be read and understood by key personnel.

You need to begin the entire food safety management system implementation process by the senior management preparing an organisational plan. In this process food safety policies and objectives must be created as accountability for a food safety management system lies with senior management. At this point the resource including personnel, infrastructure, training and work environment needed to implement, maintain and improve the food safety management system should be considered and provided.

The food safety management system paperwork must be created based totally on a study by your HACCP team. The HACCP team must generate HACCP plans and associated documents, procedures and records that make sure the safe produce of your products.

The next step to implementing your food safety management system is communication and coaching. During the implementation stage all personnel should be trained, obey procedures and complete records that show the efficacy of your food safety management system.

Once your food safety management system is implemented, corroboration activities must be done to show it is operating effectively. Once you have done that and shown the system to be operating effectively you must organize your assessment with your selected controlling body. At that point the controlling body will conduct an audit and assess your food safety management system and resolve whether you should be suggested 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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