Food Safety Plan is a dynamic set of documents that includes the following: HACCP (Hazard analysis and Critical Control Points) which is used to identify required preventive controls for the process, for sanitation, for food allergens and supply- chain programs, where these are needed to address the hazards requiring a preventive control. These elements along with the recall plan make up the Food Safety Plan.

Issued in 2005 by the International Organization for Standardization (ISO), these standards were conceived in order to upgrade the outdated Codex Alimentarius document with a more developed management system, improved in time in accordance with standard ISO 9001.

BRC-GSFS includes the principles of an HACCP System, the thorough development of the prerequisites to be accomplished by the organization and the elements of a management system based on Standard ISO 9001.

A certification scheme developed by the Food Safety Certification Foundation, which was founded in 2004 and is based in Holland, and has developed a certification system for the food industry based on the ISO 22000:2005 Standard and the documents created to elaborate on the good manufacturing prerequisites the activity requires.

Adopting a Quality Management System (QMS) is a strategic decision by the organization's part. The design and implementation of a QMS for an organization is influenced by its surroundings, its associated risks and variations, its shifting needs, objectives, the products it supplies, the processes and its size and structure.

Various organizations are becoming progressively more interested in achieving and reflecting solid environmental performance by controlling the environmental impact of their activities, products and services.

Various organizations are becoming progressively more interested in achieving and reflecting solid performance in Occupational Health and Safety (OH&S) by minimizing risk, following policies and procedures related to OH&S.