A food safety management system is a group of practices and procedures put in place to actively control risks and hazards throughout the food process and ensure regulatory compliance.
A safety management system for food can ensure regulatory compliance to ISO standards by actively controlling risks and hazards throughout the food process. Significant biological, chemical or physical hazards are identified at specific points. Once identified, these hazards can be prevented, eliminated, or reduced to safe levels. Record keeping and documentation will help maintain your plan.
One such system is a Hazard Analysis Critical Control Point (HACCP). An effective HACCP is written specific to each operation for ISO standards.