To ensure that food safety risks are minimized, food sector businesses need to operate a food safety management system. With so many food safety regulations to comply with along with demanding customer requirements, many businesses do not know where to start.

Today management systems need to take into account not only basic food regulations and acceptable workplace practices, but include contingency plans for potential crises such as product recall. All these types of practices form the basis of a food safety management system.

A common foundation for building a food safety management system is based on HACCP, or Hazard Analysis and Critical Control Point methodology.