8 min readConcept sheetOften a 5- or 10-mark answer

Food safety management systems and certifications

A food safety management system (FSMS) is a written system (GMP, GHP and HACCP) that keeps food safe. Certifications like ISO 22000 and FSSC 22000 prove it to buyers.

FSMS is built fromPrerequisite programmes (GMP/GHP) + HACCP + management

FSSAI requirementDocumented FSMS plan for licensed FBOs

TrainingFoSTaC trains Food Safety Supervisors and handlers

Global certificationsISO 22000, FSSC 22000, BRCGS

What an FSMS is

A food safety management system (FSMS) is a planned, documented system a food business uses to control hazards and supply safe food every day. It has three layers. Prerequisite programmes (PRPs), also called GMP/GHP: clean premises, safe water, pest control, personal hygiene, cleaning, maintenance and supplier control. A HACCP plan: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification and records. Management elements: a food safety policy, clear responsibilities, training, documents, internal audits and management review. Under FSSAI's licensing regulations, a licensed FBO must have a documented FSMS plan and follow the regulations' general hygiene and sanitary practices.

FSSAI's FSMS requirements for a food business

A documented FSMS plan, prepared when applying for the licence, based on GMP/GHP and, for manufacturers, HACCP.
Follow the hygiene and sanitary requirements in the licensing regulations for that kind of business.
A trained Food Safety Supervisor: FSSAI's FoSTaC (Food Safety Training and Certification) runs basic, advanced and special (sector-specific) courses for handlers and supervisors.
Self-inspection checklists and records kept ready for inspection.
Food safety audits by FSSAI-recognised third-party auditing agencies for certain higher-risk businesses.
A Food Safety Display Board in the premises telling customers about hygiene and how to give feedback.

Certifications at a glance

Name	What it is	Who uses it
ISO 22000	International FSMS standard joining HACCP, prerequisite programmes and a management system; for any organisation in the food chain	Farms, processors, caterers, packaging makers
FSSC 22000	A certification scheme built on ISO 22000 plus sector prerequisite programmes and extra requirements; recognised by the Global Food Safety Initiative (GFSI)	Manufacturers supplying large brands
BRCGS Food Safety	Global Standard of the British Retail Consortium; GFSI-recognised	Exporters supplying UK and European retailers
HACCP certification	Certifies a HACCP-based system on its own	Small processors, caterers, hotels
ISO 9001	Quality management system; not specific to food safety	Any company
FSSAI Hygiene Rating	Hygiene of a food service outlet rated after an audit and shown as smileys	Restaurants, sweet shops, caterers
Eat Right India	FSSAI's movement (from 2018) for safe, healthy and sustainable food: Eat Right Campus, Clean Street Food Hub, BHOG for places of worship, Eat Right Station	Campuses, street-food hubs, temples, railway stations

Required by law vs chosen by the business

Required (FSSAI)Registration or licence, the FSMS plan for licensed FBOs, the hygiene and sanitary practices, correct labelling, a trained Food Safety Supervisor where required, and audits where notified.

Voluntary (market-driven)ISO 22000, FSSC 22000, BRCGS, ISO 9001 and HACCP certification. Buyers and export markets often demand them, and they build customer trust.

How a unit gets ISO 22000 or FSSC 22000 certified

1
Management commitment: food safety policy, a food safety team and a team leader.
2
Gap analysis against the standard.
3
Build prerequisite programmes and the HACCP plan; write procedures and records.
4
Train staff and run the system, keeping records.
5
Internal audit and management review; correct the gaps.
6
A certification body does a stage 1 (document) audit and a stage 2 (on-site) audit, then issues the certificate.
7
Surveillance audits while the certificate is valid, then recertification.

In kitchens and food businesses

A hospital dietary department builds its FSMS on GMP/GHP plus HACCP, trains a Food Safety Supervisor through FoSTaC, and may seek ISO 22000 or a good hygiene rating to assure patients that the food is safe.

Exam angle

2 marks: “What is FoSTaC?” Food Safety Training and Certification: FSSAI's programme that trains and certifies food handlers and Food Safety Supervisors.

5 marks: “Write a short note on ISO 22000 and FSSC 22000.” ISO 22000: international FSMS standard joining HACCP, PRPs and management system. FSSC 22000: GFSI-recognised scheme built on ISO 22000 plus sector PRPs and extra requirements. Who uses them and why.

10 marks: “What is a food safety management system? Explain the FSSAI requirements and the certifications available to food businesses.” Define FSMS; draw its three layers; FSSAI requirements (FSMS plan, hygiene practices, FoSTaC supervisor, audits, display board); certifications table; hygiene rating and Eat Right India; close.

Remember it

FSMS = PRPs (the floor) + HACCP (the guard) + management (the boss). Certificates are the report card.