Food Safety Management System (FSMS)” means the adoption Good Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point and such other practices as may be specified by regulation, for the food business

HACCP standards and certificates based on these standards differ substantially from one country to another. ISO 22000 has been specifically developed to harmonise all of these individual standards. It is applicable to all organisations, regardless of size, which are involved in any aspect of the food chain and who want to implement systems that consistently provide safe products. This means meeting any requirements of ISO 22000 can be accomplished through the use of internal and/or external resources.

ISO 22000 specifies requirements for a food safety management system, where-by an organisation in the food chain needs to demonstrate its ability, in controlling food safety hazards, in order to ensure that food is safe at the time of consumption.