This standard is aligned with the ISO 9001 and ISO 14001 standards and is an auditable standard for those organizations that are part of the food chain. It is based on the proven principles of food safety risk management (HACCP, Hazard Analysis and Critical Control Point System) and follows the popular Plan – Do – Check – Act model.
There are five (5) primary sections that classify the requirements, within these sections are the specific requirements that an organization must apply to implement the Food Management System (FMS). They are:
· Food Management System - General
· Management Responsibility
· Resource Management
· Planning and realization of safe products
· Validation, verification and improvement of the food safety management system
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