Food safety program (FSP): A written plan that details what an individual business does to ensure that the food it sells or handles is safe for human consumption. A food safety program is an important tool for businesses that handle process or sell potentially hazardous foods, as it helps to maintain safe food handling practices and protect public health. It should identify potential hazards in all aspects of food handling, describe how such hazards can be controlled/monitored and define appropriate corrective action to be taken when a hazard is found to be under-managed.

A record is an important tool for analyzing and improving food safety. The documents and records ensure that the process is being followed at each critical control point. This also helps reviewing the effectiveness of operations.

Records are an important tool for analyzing and improving food safety.
A. Helps ensure that employees are completing their assigned activities
B. Helps reviewing the effectiveness and improvement of operations
C. Helps to make sure that records are being filled regularly with all the information needed and provides a proof of adherence to food safety plan

The Standard Operation Procedures (SOP’s) identify the various steps that are involved in the fulfillment of a precise task within the Food handling & processing, explain how to act & to proceed during each of these steps and give examples of how to put into action.

Testing of Food, Water & Air plays a vital role in analyzing biological, chemical and other contaminants present in them. The higher count indicates the failure of Food Safety program that needs reviewing and continuous monitoring.


The inspection checklists are used to identify the level of compliance with each requirement that is set out in the regulation. Safe food practices (SOP’s & SOW’s) can also assist in reducing the risk of a cross-contamination of any food being served.