Editing Food engineering (section)

=== Food Safety Management Systems (FSMS) ===
A Food Safety Management System (FSMS) is "a systematic approach to controlling food safety hazards within a business in order to ensure that the food product is safe to consume."<ref name=":6">{{Cite web|last=Admin|first=Bromley|title=Food safety for businesses|url=https://www.bromley.gov.uk/info/407/food_safety/598/food_safety_for_businesses/2|access-date=2020-11-01|website=www.bromley.gov.uk|language=en|archive-date=2022-01-25|archive-url=https://web.archive.org/web/20220125084318/https://www.bromley.gov.uk/info/407/food_safety/598/food_safety_for_businesses/2|url-status=dead}}</ref> In some countries FSMS is a legal requirement, which obliges all food production businesses to use and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP).<ref name=":6" /> HACCP is a management system that addresses food safety through the analysis and control of biological, chemical, and physical hazards in all stages of the food supply chain.<ref>{{Cite web|last=Nutrition|first=Center for Food Safety and Applied|date=2020-02-11|title=Hazard Analysis Critical Control Point (HACCP)|url=https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp|access-date=2020-11-01|website=FDA|language=en}}{{dead link|date=May 2025|bot=medic}}{{cbignore|bot=medic}}</ref> The [[ISO 22000]] standard specifies the requirements for FSMS.<ref>{{Cite web |url=https://www.iso.org/standard/65464.html |title=ISO 22000:2018 |publisher=[[International Organization for Standardization]] |access-date=2021-06-05}}</ref>