Hazard and Risk management system 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.

Hazard and Risk management system This shall be a HACCP system, based on the Annex of Codex Alimentarius General Principles of Food Hygiene.

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 activity

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 compliance with applicable legislation (both countries o