Food safety management system (FSMS)

It is group of practices and procedures intended to control risk and hazard throughout the handling of food. Hazard can be

  1. Biological: microorganisms like bacteria, yeast, mold and insects and pests
  2. Physical: stone, metals and wood chips
  3. Chemical: cleaning detergents and corrosives and poisons

Foundation of food safety management system:

  1. Personal hygiene
  2. Food safety training
  3. Supplier selection and specification
  4. Quality control and assurance
  5. Cleaning and sanitation
  6. Standard operating procedure (SOPs)
  7. Facility design and equipment maintenance
  8. Pest control program

Food safety highly allows Hazard analysis and critical control point (HACCP) approach. HACCP is based on identifying significant biological, chemical or physical hazard at specific point within the product flow through an operation and once identified, hazard can be prevented, eliminated or reduced to safe level. Seven principle of HACCP are

  1. Conduct hazard analysis
  2. Determine critical control point (CCP)
  3. Establish critical limit for each CCP
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish procedure for record keeping and documentation

Environment hygiene:

practical control measures used to improve the basic environmental condition affecting human health which are concerned with quality of human environment. Environment hygiene include street sweeping, street washing, gully emptying, waste reduction (4Rs; reduce, recycle, reclaim, reuse), sanitation of toilets and rest room, cleaning litters, proper waste disposal and insect and pest control. Maintaining greenery and reducing any kind of air, water or land pollution is another indispensable part of environment hygiene.


About Author

Name : Pratiksha Shrestha

Ms. Shrestha holds masters degree in food engineering and bioprocess technology from Asian Institute of Technology (AIT) Thailand. She is currently working for Government of Nepal at Department of Food Technology and Quality Control (DFTQC), Kathmandu. She is also a teaching faculty in College of Applied food and Dairy Technology (CAFODAT) affiliated to Purbanchal university, Nepal.