Food Safety Management Systems based on International Standards, including ISO 22000:2018, BRC, IFS, and FSSC 22000 provide the tools for ensuring the Safety of food products in the supply chain. A food organization (importer, producer, distributor etc) must implement the HACCP approach to protect consumers from Biological, Physical, Chemical and other Hazards occurred in food. Among the obligations of a Food Provider is the allergens labelling, the employees training as well as the implementation of Good Hygiene Practices.
