The food industry is a high-competition, low-margin market in which rising costs, exposure to risk and workload exert increasing pressure on manufacturers. In response, businesses have implemented cost-reduction and efficiency measures to minimise costs and maximise efficiency, such as consolidation and downsizing.
In addition, food-specific quality assurance standards including ISO 22000, BRC, AIB and AFS, require businesses to implement and maintain food safety management systems, with serious consequences for non-compliance.
Within the food industry, Hazard Analysis and Critical Control Point (HACCP) principles are the internationally recognised tools for managing food safety and have been a legal requirement since 2006. In addition, following the Pennington Report in the UK, the requirement to embed HACCP within a Food Safety Management System (FSMS) is receiving greater enforcement focus.