A Hazard and Risk Management System including prerequisite programmes 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.

This may be a HACCP based system or another hazard and risk management system that covers the Annex of Codex Alimentarius General Principles of Food Hygiene.

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

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

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