A food safety management system (FSMS) is a tool to help you make sure that safe practices are followed in your business. A FSMS is a systematic approach to controlling food safety hazards to make sure that food is safe to eat.   

All food businesses must document and operate a FSMS which is based on the principles of hazard analysis and critical control point (HACCP).

Hazard analysis and critical control points (HACCP) 

A HACCP is an international method that involves identifying hazards when handling food and working out what can be done to eliminate or control them.  

Your HACCP should be reviewed every year. It should also be reviewed when you make any changes to your business, for example the menu or equipment.  

Implementing a food safety management system 

It is your choice whether to use a generic system or to create one of your own.  

The Food Standards Agency have produced the Safer Food, Better Business pack to help provide a basic system.   

There are a variety of Safer Food, Better Business packs available, designed to meet the specific needs of different food businesses.  

The pack gives guidance on cleaning, cross-contamination and chilling hot food. It also provides cleaning schedules, training records and opening and closing checks.   

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