Food Safety Management System (FSMS)

What is a documented food safety management system?

This is a document which outlines all the food production you carry out in your business, it highlights all the hazards associated with production, how you control those hazards, how you monitor the control measures you have in place and what to do if things go wrong.

Why do I need a documented food safety management system?

Under The Food Safety and Hygiene (England) Regulations 2013, you must have a documented food safety management system in place to show how you manage food safety hazards in your business.

You must write these procedures down, update them as necessary and retain them so they can be checked by our department during a food hygiene inspection.

You must also:

• keep them in place permanently. 
• keep up-to-date documents and records relating to your procedures. 
• review your procedures if you change what you produce or how you work.

Smaller businesses may not require the same in-depth records and documentation.

Can I get help to develop my FSMS?

To help you put your food safety management procedures in place, the Food Standards Agency has information packs for small businesses. Access these packs: Safer food, better business (SFBB) | Food Standards Agency

MyHACCP is aimed at small food manufacturing businesses in the UK. This can include businesses with fifty or fewer employees. This can also be accessed: Hazard Analysis and Critical Control Point (HACCP) | Food Standards Agency

What happens if I do not have a completed FSMS on site when I am inspected?

For some lower risk businesses, ensuring good hygienic practices (pre-requisites) are in place is sufficient and a documented FSMS will not be required.

However, most food businesses will require a documented FSMS and it is considered a serious contravention of the food hygiene legislation if you don’t have one.