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A Guide to Food Safety Management Systems
A food safety management system (FSMS) helps a food business operator avoid potential hazards in food preparation and handling.
It also helps to ensure that any food that is produced and sold, or prepared, stored, handled, delivered and served, is safe to eat.
The requirement to implement and maintain an FSMS was introduced in the UK by the Food Safety (General Food Hygiene) Regulations 1995 and extended under EU legislation via EC Regulations 852/2004 and 853/2004, the Food Safety and Hygiene (England) Regulations 2013 and equivalent regulations in Wales, Scotland and Northern Ireland.
This factsheet explains who needs to create an FSMS, what the system should include and when it should be reviewed.
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