Food is said to be fit for consumption, or safe, only when it is free from hazards. The implementation of a Hazard Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS) has become a mandatory requirement; however, there are a few critical questions that must be discussed while HACCP is being implemented or maintained:
It is critical that FBOs have solid answers to these questions to ensure efficient and effective implementation and maintenance of the FSMS. These questions are discussed in more depth below.