Hazard and Risk management system A hazard and risk management system shall be implemented to identify and control food safety hazards, including allergens. This system shall be systematic, comprehensive and shall take into consideration relevant law.

Hazard and Risk management system The scope of the Hazard and Risk Management System shall be defined per product / product category and / or per process or production step

Hazard and Risk management system The Hazard and Risk Management System shall be applicable to the site’s scope of certification.

Hazard and Risk management system The Hazard and Risk Management System shall be reviewed regularly, and in case of any change that impacts food safety

Management responsibility A clear organisational structure identifying the job functions and responsibilities of at least those employees whose activities affect food safety shall be established, implemented and maintained.

Management commitment and food safety culture Evidence of the senior management’s commitment to establish, implement, maintain and continuously improve the Food Safety Management System shall be provided. This shall include elements of food safety culture, at a minimum consisting of: communication, training, feedback from employees and performance measurement on food safety related activities.

Management review The senior management shall review all elements of the Food Safety Management System, including the Hazard and Risk Management System HACCP plan or HACCPbased plans regularly, and in case of any change that impacts food safety, to ensure their continuing suitability and effectiveness.

Food safety legislation Procedures shall be established, implemented and maintained to ensure that suppliers’ activities and food comply with applicable legislation (in both countries of production and intended sale)

Food Safety Management system The elements of the Food Safety Management System shall be established, implemented, maintained and continuously improved and shall have a scope appropriate to the range of business activities to be covered

Food safety policy and objectives A clear, concise and documented food safety policy statement shall be in place, as well as measurable objectives specifying the extent of the organisation’s commitment to meet the food safety needs.

Food defence A food defence threat assessment procedure shall be established, implemented and maintained to identify potential threats and prioritise food defence measures.

Food defence The agent / broker shall ensure that their suppliers have established, implemented and maintained a food defence threat assessment procedure to identify potential threats and prioritise food defence measures

Food defence The agent / broker shall ensure that their suppliers have a documented food defence plan in place specifying the measures implemented to mitigate the public health risks from any identified food defence threats.

Food defence The agent / broker shall ensure that their suppliers’ food defence plan is supported by the suppliers’ Food Safety Management System.

Food fraud A documented food fraud plan shall be in place specifying the measures implemented to mitigate the public health risks from the identified food fraud vulnerabilities

Food fraud This food fraud mitigation plan shall be supported by the organisation's Food Safety Management System.

Food fraud The agent / broker shall ensure that their suppliers comply to key elements FSM 8.1, 8.2, 8.3.

Documentation requirements A procedure shall be established, implemented and maintained for the management and control of documented information required to demonstrate the effective operation and control of processes and the Food Safety Management System.

Specified requirements / Specifications Specified requirements or specifications shall be established, implemented and maintained for all inputs to the process, including services that are purchased or provided and have an effect on food safety.

Specified requirements / Specifications A review process of the specified requirements or specifications shall be in place.

Procedures Effective procedures and instructions shall be established, implemented and maintained for all processes and operations having an effect on food safety.

Resource management The resources needed to establish, implement, maintain, review and improve the Food Safety Management System shall be identified and assigned.

Purchasing and supplier performance A purchasing procedure shall be established, implemented and maintained to ensure that all inputs to the process, including externally purchased materials and services which have an effect on food safety, conform to specified requirements or specifications as well as food safety and regulatory requirements

Purchasing and supplier performance A procedure for the evaluation, approval and continued monitoring of suppliers which have an effect on food safety shall be established, implemented and maintained. The procedure shall address procurement in emergency situations to ensure that food still conforms to the documented specified requirements or specifications, and the supplier has been evaluated. The results of evaluations, investigations and follow up actions shall be recorded

Purchasing and supplier performance Outsourced processes that may have an effect on food safety shall be identified and controlled. Such controls shall be documented in the Food Safety Management System.

Traceability Procedures shall be established, implemented and maintained to ensure product identification from the supplier (minimum one step back) through any processes undertaken to the recipient of the food (minimum one step forward).

Traceability Documented tests of the traceability system shall be undertaken to ensure this is operating effectively

Product labelling and product information Finished product shall be labelled to ensure safe use of food, in compliance with the applicable food safety legislation in the country of intended sale.

Product labelling and product information When product is unlabelled, all relevant product information shall be made available to ensure the safe use of the food by the customer or consumer.

Internal audit An internal audit procedure shall be established, implemented and maintained; it shall cover all elements of the Food Safety Management System.

Complaint handling A procedure for the management of complaints and complaint data shall be established, implemented and maintained to ensure that complaints are assessed and corrective actions implemented, when necessary.

Serious incident management An incident management procedure, including product recall and withdrawal, shall be established, implemented and maintained. The recall procedure shall be regularly tested for effectivenes

Product release A product release procedure shall be established, implemented and maintained

Control of nonconformity A procedure shall be established, implemented and maintained to ensure that any non-conformity impacting food safety and any non-conforming products are clearly identified and controlled to prevent unintended use or delivery

Corrective actions A procedure shall be established, implemented and maintained for the determination and implementation of corrective actions in the event of any significant nonconformity relating