This means that you will have a documented system in place and fully implemented throughout your facility that includes:

• Effective Prerequisite Programs in place to ensure a clean sanitary environment
• A Hazard Analysis and Critical Control Plan developed to identify, prevent and eliminate food safety hazards,
• Established documented food safety management system processes to manage food safety throughout your organization – from management and business planning aspects to day to day communication and operations affecting food safety.
• Maintaining records of the performance of the system.
• Establishing a group of qualified individuals to make up a Food Safety Team.
• Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
• Having an emergency plan.
• Holding management review meetings to evaluate the performance of the FSMS.
• Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety.
• Establishing a traceability system for identification of the product.
• Establishing a corrective action system and control of the nonconforming product.
• Maintaining a documented procedure for handling the withdrawal of the product.
• Controlling monitoring and measuring devices.
• Establishing and maintaining an internal audit program.
• Continually updating and improving the FSMS.