Food safety management system (ISO22000:2005) provides a preventative approach to identify, prevent and reduce food-borne hazards. This is to minimize the
risk of food poisoning and to make food safe for consumption. A well designed FSMS with appropriate control measures can help food establishments comply with
food hygiene regulations and ensure that food prepared for sale is hygienic and safe for consumers.
It is important to minimize or eliminate food-borne hazards throughout the food chain and provide safe food at the point of consumption.
Effective implementation of food safety management system along throughout the food chain ensures interactive communication, needs of prerequisite
programme, infrastructure planning and Hazard Analysis and Critical Control Point (HACCP) principles, validation, traceability and applicable recall techniques. 
Planned and effective implementation of food safety management systems ensure hazard control by having HACCP Plan for operational prerequisite programmes
and Critical Control Points which results in delivering a safe product to end users