Food Safety Management System (FSMS)

System Details

The Academy works in conjunction with a number of key specialists in the Food Service field to provide consultancy services to the hospitality industry.

Food safety management systems are designed to help businesses identify and manage hazards to food safety. Most licensed businesses must develop and implement a documented food safety plan and other food businesses may choose to develop and implement a food safety program.

The Food Safety Management System is in alignment with the requirements of the NSW Food Authority resources.

Food Safety Programs are based on Codex Alimentarius Commission’s HACCP system and guidelines, or Standard 3.2.1 of the Food Standards Code. HACCP stands for Hazard Analysis and Critical Control Point.

Food safety programs:

• identify potential hazards that may occur in all food handling operations carried out in the business
• identify where these hazards can be controlled
• monitor these control methods
• provide corrective actions when a hazard is found to be not under control
• establish, document and verify detailed pre-requisite programs, and
• be regularly reviewed for adequacy (at least every 12 months)
• Food businesses should keep a record and retain copies of action taken demonstrating compliance with the food safety program and ensure it is audited by a food safety auditor. You should have a written copy and the appropriate records available to the food safety auditor when requested. You should also retain all written reports of all food safety audit results for the previous four years so they can be inspected by a food safety auditor or authorised officer when requested.