ABSTRACT
The effective food management system must be implemented in a manner that ensures that all activities that impact food safety are dened. The structure of the food safety management system must t the needs of the company. Although the food safety standards do have most of the requirements in common, there are denitely some specic differences, depending on the focus of the chosen standard. It is important for management to understand that second only to the production of a safe product is the assurance that the requirements are integrated into the system, limiting reengineering of the operation for the standard. There are some very specic requirements that must be met; however, even among these, a requirement may not relate to the organization’s operation or the operation may have mitigated the risks, which have eliminated
the hazard or reduced it to an acceptable level. Mitigation and risk assessment are discussed in more detail in “Risk Management” (Chapter 15).
