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The Food Safety and Management Systems is a set of standards established to direct and control food safety aspects. Also referred to as FSMS, it helps the food business operators to gain this trust of the consumers or even serve them efficiently.

A quality management system (QMS) is defined as a formalized system that documents processes, procedures, and responsibilities for achieving quality policies and objectives. A QMS helps coordinate and direct an organization’s activities to meet customer and regulatory requirements and improve its effectiveness and efficiency on a continuous basis.

A Health & Safety Management  system is a proactive process in which an organized set of components enable an organization to accomplish a set of goals. An OHSMS is a framework that allows an organization to consistently identify and control its health and safety risks, reduce the potential for incidents, help achieve compliance with health and safety legislation and continually improve its performance.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.