What is a Food Safety Management System? A Complete Guide

A Food Safety Management System (FSMS) offers a systematic approach to controlling Food Safety hazards and ensuring consumable goods’ safety. Introduced to the culinary world as a cornerstone of consumer health protection, FSMS is not just a regulatory requirement but a global standard for best practices in food production and handling. 

This blog will explore the Food Safety Management System, its components, and its critical role in the Food Safety industry. It will also highlight how implementing an FSMS can benefit businesses and consumers alike by mitigating risks and promoting Food Safety culture. Join us as we delve into the essentials of FSMS, a key ingredient in the recipe for food safety and quality assurance. Let’s embark on this informative journey together.

Table of Contents 

1) What is a Food Safety Management System?

2) Why do we need FSMS?

3) What is the purpose of a Food Safety Management System?

4) Key elements of FSMS

5) Steps involved in a Food Management System

6) Conclusion

What is a Food Safety Management System?

This process involves each and every step, from supplying delivery to shipping out the finished goods. This ensures that there is a defined process for each and every function. It helps the food business organisations to win the trust of their consumers as well as serve them efficiently. International organisations like Hazard Analysis and Critical Control Point (HACCP) Food Safety System Certification FSSC 22000 offer FSMS.
 

Why is a Food Safety Management System important?

An FSMS is a necessity for manufacturers working in the food industry so that they can prove that they are compliant with Food Safety legislation and are produce safe-to-consume products. FSMS is required for the following regulations and laws:

a) ISO 22000

b) BRC Global Standard

c) The Food Safety Act 1990 (UK)

Here's why FSMS is important:

a) An FSMS ensures food is free from anything that might make someone sick. This keeps your customers safe and coming back for more.

b) Food Safety laws exist to protect everyone. An FSMS helps businesses follow these rules and avoid fines or even getting shut down.

c) Customers trust businesses that take Food Safety seriously. An FSMS shows you care about quality and puts your brand ahead of the competition.

d) By identifying potential problems early on, an FSMS minimises the chances of food recalls or lawsuits. It's like preventing accidents before they happen.

e) An FSMS helps streamline food production and distribution. This saves money, reduces waste, and makes your business run more efficiently.

f) International Food Safety standards can open doors to new markets. An FSMS shows you meet global quality expectations.

g) People want to know their food is safe. An FSMS builds trust with your customers, giving them peace of mind when they choose your products.

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What is the purpose of a Food Safety Management System?

The main goal of a Food Safety Management System (FSMS) is to keep food safe and prevent people from getting sick. It acts like a roadmap for food businesses, ensuring all the steps involved in handling food are taken correctly. Here's how an FSMS achieves this:

a) It identifies potential dangers like bacteria or contamination at every stage, from farm to table.

b) By pinpointing these hazards, the FSMS helps businesses take steps to minimise the chance of foodborne illnesses.

c) Ultimately, the FSMS ensures safe, high-quality food reaches consumers, keeping them healthy and building trust in your business.

d) The FSMS also provides clear instructions for food handlers, outlining proper hygiene practices and procedures. This ensures everyone is on the same page regarding Food Safety.

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Key elements of FSMS

The following comprise of the key elements of a Food Safety Management System:

1) Interactive communication

Good communication is critical to safe food!  While you might not know everyone involved in getting food to your table, it's crucial to connect with two key partners:

a) Suppliers: These are the folks who provide your ingredients. Understanding their Food Safety practices helps ensure quality from the start.

b) Customers: Whether it's a restaurant or a grocery store, these are the people you sell your food to. Knowing their needs and expectations regarding Food Safety is essential.

By keeping these two groups informed and considering their input on Food Safety, you can build trust and ensure everyone enjoys delicious, safe food.

2) System management 

Keeping your Food Safety Management System running smoothly is like maintaining a well-oiled machine. Food businesses can choose their own methods, but following ISO's recommended approach is a great option. Here's how ISO helps:

a) Always prioritise your customers' safety and satisfaction by ensuring top-notch Food Safety practices.

b) Management sets the tone for Food Safety. Clear direction and commitment from the top are essential.

c) Engage everyone involved in the process. A Food Safety-conscious team is a winning team.

d) Think of each step in food handling as a vital cog in the machine. Ensure each step is done correctly.

e) Never settle! Regularly review and improve your FSMS to stay ahead of potential risks.

f) Base your decisions on facts and observations, not guesswork. This ensures your FSMS remains effective.

Strong communication with suppliers and customers fosters trust and collaboration, leading to a safer food chain for everyone.

3) Prerequisite programs

Imagine the building blocks for a safe and delicious meal. Prerequisite programs are essential building blocks in Food Safety.  The ISO standard defines them as the primary conditions and activities a food business must have throughout the entire food chain, from farm to fork. Here are some key examples of these prerequisite programs: 

a) Good Manufacturing Practices (GMP): These are the golden rules for food processing facilities, ensuring a clean and sanitary environment for preparing and handling food.

b) Good Agricultural Practices (GAP): These focus on safe food production from the start, covering practices on farms like proper crop and livestock handling.

c) Good Hygienic Practices (GHP): These are the personal hygiene guidelines for everyone handling food, from washing hands properly to wearing appropriate clothing.

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Steps involved in a Food Management System 

Let’s take a look at the steps involved in FSMS:

Identify scope, needs and the objective

If you are about to start an FSMS, you need to ask certain questions to yourself. For instance, Why do you need a Food Management System? No organisation can be perfect, and it is likely that food business organisations have already identified issues or flaws affecting their operation. 

 These areas of improvement are helpful as they can help the FBO structure the FSMS. By crafting solutions to the issues which have been identified, you are setting the FSMS for success. After enlisting 3 to 5 problems, the FBO is supposed to think of a goal that would help them address and minimise the impact of these problems.  

Establish a food safety policy

A food business will reach the FSMS objectives by having a food safety policy. Outlining the management structure would enable the food business to go ahead with changing or improving food safety practices. Some best practices for Food Safety include the following:

Develop a hazard control plan: For each food product the food business releases, the FBO has to create a hazard control plan. The plan should include the following:  

a) A description of the food product or food involved 

b) Characteristics of raw materials, ingredients, and product contact materials 

c) Intended consumers or users (if food caters to a specific nutritional need, goal, or preference and if its target consumers are more vulnerable to negative health effects) 

d) Processes included in the preparation, making, or distribution of food 

e) Hazards that are associated and the risks involved 

f) The critical limits and acceptable levels of hazards 

g) Course of action when hazards exceed critical limits 

h) Control measures to ensure that further hazards are avoided, and acceptable levels are established 

Follow prerequisite programs

Food business operators will need to create a standard operating procedure as well as conduct GMP audits carefully. For the GAP prerequisite program, the FBO will need to browse their site history to identify risks of contamination and monitor the handling and storage of produce. 

Measure the effectiveness

Although food business operators are mostly active in the maintenance of the Food Safety Management System, this does not mean that it cannot be changed. Like any other system, the FSMS is to be continually reviewed and improved accordingly.  

Conclusion  

Like every industry needs a check, so does the Food Safety Management System. While petty manufacturers might ignore this process, it is important to know that safety is and is supposed to be independent of the size and the type of business. The implementation of the program can help in ensuring the involvement of top management.

Learn how you can make your way through the FSMS to scale up your organisation’s success by taking a look at the food safety masterclass.