Integrating ISO 22000 with other management systems, like ISO 9001 (Option B), aims to ensure compatibility of food safety requirements with quality management practices. This integration facilitates a more holistic approach to managing organizational processes, enhancing efficiency, and ensuring consistency in meeting both food safety and quality objectives. It also supports the implementation of integrated management systems, which can lead to improved overall performance and compliance with regulatory requirements.

Option A is incorrect because while integration may lead to efficiency gains, cost reduction is not the primary purpose. Option C suggests simplification of documentation, which is not the primary goal of integration with other management systems. Option D focuses on internal communication, which is important but not the main objective of integration with ISO 9001.

Relevant Guidelines:

ISO 22000:2018 emphasizes the benefits of integrating food safety management systems with other management systems to enhance overall performance (Clause 0.2).
The Annex SL framework facilitates the alignment of different ISO management system standards, ensuring compatibility and consistency.

Hazard identification and risk assessment (Option B) are essential components of a Food Safety Management System (FSMS) structure under ISO 22000. These processes help identify potential food safety hazards and assess their severity and likelihood, enabling organizations to implement appropriate control measures to mitigate risks. This proactive approach is fundamental to preventing food safety incidents and ensuring compliance with ISO 22000 requirements.

Option A focuses on supplier analysis, which is important but not a core component of FSMS structure. Option C relates to employee wellness, which is outside the scope of food safety management. Option D pertains to marketing strategy, which is not directly related to FSMS fundamentals.

Relevant Guidelines:

ISO 22000:2018 requires organizations to establish, implement, maintain, and continually improve an FSMS, including hazard identification and risk assessment (Clause 4.3).
The Codex Alimentarius guidelines emphasize the importance of systematic approaches to food safety management, including hazard analysis and risk-based preventive measures.

During hazard analysis (Option A) as part of HACCP under ISO 22000, Ms. Rodriguez should prioritize identifying potential food safety hazards associated with the new product line, determining critical control points (CCPs) where control measures can be applied, and establishing critical limits to prevent, eliminate, or reduce identified hazards to acceptable levels. This systematic approach ensures that food safety risks are effectively managed throughout the production process.

Options B, C, and D are unrelated to the hazard analysis process for food safety management. Employee training records (Option B) are important but are not directly part of hazard analysis. Developing marketing strategies (Option C) and reviewing customer feedback (Option D) are relevant to other business functions but do not address food safety hazards.

Relevant Guidelines:

ISO 22000:2018 specifies the requirements for conducting hazard analysis and establishing critical control points to ensure food safety (Clause 8.4).
The HACCP principles outlined by the Codex Alimentarius provide a framework for systematically identifying and controlling hazards throughout the food production process.

Good Manufacturing Practices (GMP) (Option C) are essential in food production facilities to maintain hygienic conditions and prevent contamination of food products. GMP guidelines encompass practices such as sanitation, pest control, personnel hygiene, facility cleanliness, and maintenance of equipment. These practices are crucial for ensuring that food products are safe for consumption and comply with food safety standards like ISO 22000.

Option A (marketing strategies) and Option B (product packaging attractiveness) are unrelated to the primary purpose of GMP in food production. Option D (energy consumption reduction) may be a consideration in operations but is not directly related to GMP requirements.

Relevant Guidelines:

ISO 22000:2018 emphasizes the implementation of prerequisite programs like GMP to control the likelihood of food safety hazards (Clause 7.2.3).
The Codex Alimentarius General Principles of Food Hygiene outlines GMP as fundamental to ensuring food safety and preventing foodborne illnesses.

The rate of non-conformities identified during internal audits (Option C) is a relevant KPI for assessing the effectiveness of a Food Safety Management System (FSMS) under ISO 22000. Monitoring non-conformities provides insights into areas where the FSMS may not be meeting requirements or where corrective actions are needed to improve food safety practices. This KPI helps organizations maintain compliance with ISO 22000 standards and drive continual improvement in their food safety management processes.

Options A (marketing campaigns) and B (employee recreational activities) are unrelated to FSMS effectiveness and food safety management. Option D (customer satisfaction survey scores) may be important for business performance but does not directly measure FSMS effectiveness.

Relevant Guidelines:

ISO 22000:2018 requires organizations to establish and maintain documented information to demonstrate the effectiveness of the FSMS (Clause 8.2).
Internal audit findings and non-conformities play a crucial role in identifying opportunities for improvement and ensuring conformity to ISO 22000 requirements.

To ensure compliance with new regulatory requirements on allergen labeling (Option A), Mr. Patel should review and update the company’s allergen management procedures and labeling practices. This includes identifying allergens present in products, ensuring accurate allergen information on labels, and implementing necessary controls to prevent cross-contamination. Compliance with allergen labeling regulations is crucial to protect consumer health and meet legal requirements under ISO 22000 and other applicable standards.

Option B (marketing strategies) and Option D (production quotas) are not directly related to ensuring regulatory compliance with allergen labeling requirements. Option C (customer preferences survey) may provide insights but does not address the immediate need for regulatory compliance.

Relevant Guidelines:

ISO 22000:2018 emphasizes the importance of understanding and complying with legal and regulatory requirements related to food safety (Clause 8.6).
Local and international regulations on allergen labeling aim to protect consumers with food allergies and ensure transparency in food product labeling.

Assessing the severity and likelihood of identified risks (Option B) allows food processing facilities to prioritize resources for preventive measures. This risk-based approach helps in allocating resources effectively to control or mitigate risks that pose the greatest threats to food safety. By focusing on high-risk areas, organizations can reduce the likelihood of food safety incidents, ensure compliance with ISO 22000 requirements, and enhance overall operational efficiency.

Option A (employee accidents) is important for workplace safety but does not directly relate to food safety risk assessment. Option C (production efficiency) and Option D (customer satisfaction ratings) are relevant to business performance but are not the primary objectives of risk assessment in food safety management.

Relevant Guidelines:

ISO 22000:2018 emphasizes the implementation of a risk-based approach to identify, assess, and manage food safety risks (Clause 6.1).
Risk assessment helps organizations prioritize control measures and allocate resources based on the severity and likelihood of identified risks.

Promoting a strong food safety culture (Option C) involves providing regular food safety training and awareness programs to employees. Training ensures that employees understand the importance of food safety, their roles in maintaining it, and the procedures to follow. This helps in fostering a proactive approach towards food safety, encouraging compliance with ISO 22000 standards, and reducing the likelihood of foodborne illnesses or incidents.

Option A (disciplinary actions) may create fear rather than a culture of understanding and responsibility. Option B (team-building exercises) is beneficial for team cohesion but not specifically for promoting food safety culture. Option D (increasing workload) can negatively impact employee morale and focus on food safety practices.

Relevant Guidelines:

ISO 22000:2018 highlights the role of management in promoting a food safety culture through leadership, commitment, and communication (Clause 0.3).
Regular training and awareness programs help in maintaining and improving food safety practices across all levels of the organization.

To ensure effective validation (Option C) of control measures for preventing microbial contamination, Ms. Lee should perform validation studies. This involves collecting data and evidence to demonstrate that the control measures implemented are effective in achieving their intended purpose of reducing or eliminating microbial hazards. Validation studies provide scientific rationale and documentation required under ISO 22000 to ensure food safety compliance.

Option A (routine inspections) and Option D (new cleaning protocols) are important for maintenance but do not specifically address validation requirements. Option B (customer complaints) is relevant for corrective action but does not fulfill the validation process required by ISO 22000.

Relevant Guidelines:

ISO 22000:2018 specifies the need for validation of control measures to ensure their effectiveness in controlling identified hazards (Clause 8.5).
Validation studies provide documented evidence that control measures are scientifically validated and suitable for ensuring food safety in dairy processing plants.

Regulatory agencies (Option C) play a critical role in food safety management systems by establishing and enforcing food safety standards and regulations. These standards, such as those under ISO 22000, aim to protect consumer health, ensure food safety practices, and harmonize requirements across different sectors. Regulatory agencies also conduct inspections, monitor compliance, and enforce corrective actions to safeguard public health and maintain food safety standards.

Option A (marketing regulations) and Option B (consumer surveys) are not primary functions of regulatory agencies in food safety. Option D (financial incentives) may be used in other contexts but is not related to regulatory oversight in food safety management.

Relevant Guidelines:

ISO 22000:2018 emphasizes the importance of complying with legal and regulatory requirements related to food safety (Clause 8.6).
Regulatory agencies collaborate with industry stakeholders to develop and update food safety standards based on scientific evidence and risk assessment.

To ensure a successful external audit for ISO 22000 certification (Option A), Mr. Thompson should conduct thorough internal audits of the food safety management system. Internal audits help identify non-conformities and areas for improvement, allowing the organization to implement corrective actions and demonstrate compliance with ISO 22000 requirements. Addressing non-conformities before the external audit ensures that the organization is prepared to meet certification criteria and maintain food safety standards.

Options B, C, and D are unrelated to the preparation and requirements for ISO 22000 certification audits. Internal audits are essential for verifying the effectiveness of the food safety management system and ensuring continual improvement.

Relevant Guidelines:

ISO 22000:2018 outlines the process for preparing and conducting internal audits to assess the effectiveness of the FSMS and compliance with the standard (Clause 9.2).
Addressing non-conformities identified during internal audits demonstrates proactive management and commitment to maintaining food safety standards.

The primary purpose of conducting internal audits (Option B) in the context of ISO 22000 is to identify opportunities for improvement within the food safety management system (FSMS). Internal audits help assess conformity to ISO 22000 requirements, evaluate the effectiveness of control measures, and identify areas where corrective or preventive actions are necessary to enhance food safety practices. By identifying gaps and weaknesses, organizations can implement improvements to ensure continual improvement of the FSMS.

Option A (evaluating employee performance) may be part of broader organizational assessments but is not the main objective of ISO 22000 internal audits. Option C (production efficiency) and Option D (customer satisfaction) are important but are not directly related to the specific purpose of internal audits in food safety management.

Relevant Guidelines:

ISO 22000:2018 requires organizations to establish and maintain internal audit programs to ensure the FSMS is effectively implemented and maintained (Clause 9.2).
Internal audits provide evidence of conformity and effectiveness of the FSMS and help in achieving food safety objectives and targets.

Effective communication (Option B) plays a crucial role in building a strong food safety culture by enhancing employee morale and engagement. Clear communication channels ensure that food safety policies, procedures, and expectations are effectively communicated to all levels of the organization. This fosters a sense of responsibility, ownership, and commitment among employees towards maintaining food safety standards as per ISO 22000 requirements. Employees who feel valued and informed are more likely to adhere to food safety protocols and contribute positively to a strong food safety culture.

Option A (increasing production targets), Option C (reducing operational costs), and Option D (improving customer relations) may benefit from effective communication but are not directly related to building a food safety culture.

Relevant Guidelines:

ISO 22000:2018 emphasizes the importance of effective communication in promoting a food safety culture within the organization (Clause 0.3).
Open communication channels ensure that food safety responsibilities and expectations are clearly understood and followed by all employees.

To identify critical control points (CCPs) (Option B) in accordance with HACCP principles under ISO 22000, Mr. Garcia should conduct a risk assessment of potential hazards associated with the new product line. This involves systematically analyzing the production process, identifying potential biological, chemical, and physical hazards, and assessing the severity and likelihood of each hazard. Based on this assessment, critical control points (CCPs) are identified as steps in the process where control measures are essential to prevent, eliminate, or reduce hazards to acceptable levels.

Options A (customer complaints), C (new cleaning protocols), and D (production speed) are important considerations but do not directly address the systematic risk assessment required to identify CCPs under HACCP principles.

Relevant Guidelines:

ISO 22000:2018 incorporates HACCP principles for hazard analysis and identification of CCPs to ensure effective control of food safety hazards (Clause 8.3).
Conducting a risk assessment helps in identifying critical points in the production process where control measures are essential to ensure food safety and compliance with ISO 22000 standards.

Food processing facilities must assess risks (Option C) to identify potential food safety hazards and implement control measures to prevent these hazards from occurring. Risk assessment involves identifying hazards, evaluating their potential impact on food safety, and implementing appropriate control measures to mitigate risks. By addressing hazards proactively, facilities can ensure the safety and quality of food products, comply with ISO 22000 standards, and protect consumer health.

Option A (minimizing operational costs) and Option D (increasing production efficiency) are important considerations but are not the primary objectives of risk assessment in food safety management. Option B (complying with ISO 9001 standards) relates to quality management systems and is not directly relevant to ISO 22000 and food safety hazards.

Relevant Guidelines:

ISO 22000:2018 emphasizes the importance of conducting risk assessments to identify and control food safety hazards (Clause 8.5).
Risk assessment ensures compliance with regulatory requirements and helps in maintaining a safe food processing environment.

ISO 22000 (Option B) helps organizations comply with legal and regulatory requirements by establishing a comprehensive framework for food safety management. The standard provides guidelines and requirements for implementing a food safety management system (FSMS), which includes policies, procedures, and controls to ensure compliance with legal obligations related to food safety. By adopting ISO 22000, organizations demonstrate their commitment to food safety and their ability to meet regulatory requirements effectively.

Option A (marketing strategies), Option C (consumer protection laws), and Option D (corporate tax liabilities) are not directly addressed by ISO 22000. The standard focuses on food safety management practices and does not enforce laws or regulations.

Relevant Guidelines:

ISO 22000:2018 specifies requirements for establishing, implementing, maintaining, and continually improving an FSMS to ensure food safety (Clause 4).
Compliance with ISO 22000 helps organizations align with legal and regulatory expectations related to food safety.

In implementing Good Manufacturing Practices (GMP) (Option A) in a dairy processing plant, Ms. Rodriguez should include key components such as implementing pest control measures to prevent contamination of dairy products. GMP focuses on maintaining hygienic conditions, preventing cross-contamination, and ensuring the cleanliness of equipment and facilities. Pest control is critical to preventing pests from contaminating raw materials and finished products, thereby maintaining food safety standards as per ISO 22000 requirements.

Options B (consumer preference surveys), C (increasing production output), and D (monitoring employee attendance) are not directly related to GMP implementation and do not address food safety concerns in dairy processing.

Relevant Guidelines:

ISO 22000:2018 emphasizes the importance of implementing PRPs such as GMP to control food safety hazards related to manufacturing practices (Clause 7).
GMP helps in maintaining hygienic conditions and preventing food contamination throughout the production process.

Traceability (Option C) is crucial in food processing as it allows organizations to track the movement of food products throughout the supply chain. ISO 22000 emphasizes the importance of traceability systems to facilitate rapid product recall in case of food safety incidents or quality issues. Effective traceability systems enable quick identification of affected products, minimize consumer risk, and demonstrate compliance with food safety regulations.

Option A (increasing production efficiency), Option B (compliance with labor laws), and Option D (reducing employee turnover) are important considerations but do not directly relate to the primary purpose of traceability in ensuring food safety and regulatory compliance.

Relevant Guidelines:

ISO 22000:2018 requires organizations to establish traceability systems to identify and trace products throughout the food chain (Clause 8.4).
Traceability systems support effective recall procedures and contribute to overall food safety management.

Senior management (Option C) plays a critical role in promoting a strong food safety culture by setting a clear example of commitment to food safety and providing necessary resources for its implementation. By demonstrating visible leadership and allocating sufficient resources, senior management reinforces the importance of food safety throughout the organization. This commitment encourages employees to prioritize food safety practices and fosters a culture where food safety is valued and integrated into daily operations as per ISO 22000 requirements.

Option A (strict disciplinary actions), Option B (delegating responsibilities), and Option D (prioritizing production targets) do not effectively support the development of a strong food safety culture and may even undermine it by not emphasizing the importance of food safety.

Relevant Guidelines:

ISO 22000:2018 highlights the role of leadership in promoting a food safety culture by providing adequate resources and demonstrating commitment to food safety (Clause 0.3).
Senior management’s support is essential for creating a positive food safety culture within the organization.

When managing non-conformities (Option D) identified during internal audits of the FSMS, Mr. Patel should first document these non-conformities to ensure they are properly recorded. Subsequently, he should initiate corrective actions to address the root causes of temperature control issues in the production area. This may involve adjusting processes, retraining staff (Option B), or making infrastructure improvements to maintain compliance with ISO 22000 standards and ensure food safety.

Option A (adjusting production schedules) may be a temporary measure but does not address the underlying non-conformities. Option C (ignoring non-conformities) is not acceptable as it disregards the importance of maintaining food safety standards.

Relevant Guidelines:

ISO 22000:2018 requires organizations to take corrective actions to address non-conformities identified during internal audits to ensure compliance with FSMS requirements (Clause 10).
Proper documentation and implementation of corrective actions help in preventing recurrence of non-conformities and maintaining food safety.

Establishing critical limits (Option B) in a HACCP plan is crucial for ensuring food safety control according to ISO 22000. Critical limits define the maximum and minimum values for each critical control point (CCP) that must be maintained to prevent, eliminate, or reduce hazards to acceptable levels. By setting appropriate critical limits, organizations can effectively monitor CCPs and ensure that food safety hazards are controlled throughout the production process, aligning with ISO 22000 requirements.

Option A (reducing production costs), Option C (simplifying documentation), and Option D (meeting ISO 9001 standards) are not directly related to the primary purpose of establishing critical limits in HACCP plans, which is to manage and control food safety risks.

Relevant Guidelines:

ISO 22000:2018 specifies requirements for establishing critical limits as part of HACCP plans to control identified food safety hazards (Clause 8.5).
Critical limits are essential for ensuring consistency in food safety management and preventing hazards from affecting product quality.

ISO 22000 (Option B) supports compliance with international food safety standards by incorporating Codex Alimentarius principles into its requirements. Codex Alimentarius provides internationally recognized standards, guidelines, and codes of practice to ensure food safety and facilitate international food trade. By aligning with Codex principles, ISO 22000 enhances global acceptance of food safety management systems and promotes harmonization of food safety practices across countries.

Option A (workplace safety), Option C (export-import regulations), and Option D (consumer purchasing power) are not directly addressed by ISO 22000. The standard focuses on food safety management practices and does not enforce trade regulations or influence consumer behavior.

Relevant Guidelines:

ISO 22000:2018 integrates Codex Alimentarius principles to establish a robust framework for food safety management systems (Clause 0.3).
Compliance with Codex principles enhances international recognition and acceptance of food safety practices under ISO 22000.

To address discrepancies in temperature monitoring logs (Option B) identified during an internal audit, Dr. Nguyen should implement additional training sessions for the food safety team on proper temperature monitoring practices. Training helps ensure that staff members understand the importance of accurate temperature recording, adhere to standard operating procedures, and comply with ISO 22000 requirements for food safety management. By improving competence and awareness, Dr. Nguyen can mitigate risks associated with temperature control and maintain food safety standards at the seafood processing plant.

Option A (disregarding minor discrepancies), Option C (reducing audit frequency), and Option D (increasing production output) do not address the root cause of the issue and may compromise food safety management practices.

Relevant Guidelines:

ISO 22000:2018 emphasizes the importance of training and competency development to enhance food safety practices and ensure compliance with FSMS requirements (Clause 7).
Additional training on temperature monitoring helps in addressing non-conformities and improving overall food safety performance.

Establishing key performance indicators (KPIs) (Option B) is crucial in FSMS according to ISO 22000 to monitor and measure food safety performance effectively. KPIs provide measurable goals that enable organizations to track their progress in achieving food safety objectives, identify areas for improvement, and ensure compliance with ISO 22000 requirements. By regularly assessing KPIs, organizations can evaluate the effectiveness of their food safety management systems, implement necessary corrective actions, and maintain high standards of food safety throughout their operations.

Option A (environmental sustainability goals), Option C (employee retention rates), and Option D (customer service operations) are not directly related to the primary purpose of establishing KPIs in FSMS, which is to monitor and improve food safety performance.

Relevant Guidelines:

ISO 22000:2018 emphasizes the establishment of measurable objectives and KPIs to evaluate the performance of food safety management systems (Clause 9).
KPIs help organizations demonstrate continuous improvement and compliance with FSMS requirements.

ISO 22000 (Option A) addresses the requirement for regulatory compliance in different countries by harmonizing international food safety standards. The standard provides a globally recognized framework for implementing food safety management systems, incorporating best practices and Codex Alimentarius principles. By aligning with ISO 22000, organizations can enhance their ability to comply with diverse regulatory requirements across international markets, facilitate trade, and promote consumer confidence in the safety of food products.

Option B (import tariffs), Option C (marketing strategies), and Option D (global economic growth) are not directly related to ISO 22000’s primary objective of harmonizing food safety standards and ensuring regulatory compliance.

Relevant Guidelines:

ISO 22000:2018 integrates Codex Alimentarius principles and international best practices to promote global harmonization of food safety standards (Clause 0.3).
Compliance with ISO 22000 facilitates international trade by demonstrating adherence to recognized food safety management practices.

To identify critical control points (CCPs) effectively (Option C) during hazard analysis for a new dairy processing facility, Ms. Rodriguez should systematically identify potential hazards associated with each production step. This involves conducting a thorough assessment of raw materials, processing methods, and facility conditions to determine where hazards are likely to occur and their potential impact on food safety. By identifying specific hazards, Ms. Rodriguez can prioritize CCPs and establish critical limits and monitoring procedures to control these hazards as per ISO 22000 requirements.

Option A (preventive controls), Option B (cost-benefit analysis), and Option D (optimizing production output) are important considerations but do not directly address the process of identifying hazards and establishing CCPs during hazard analysis.

Relevant Guidelines:

ISO 22000:2018 outlines the systematic approach to hazard analysis and the identification of CCPs to ensure effective control of food safety hazards (Clause 8.5).
Identifying hazards at each production step is essential for implementing appropriate control measures and maintaining food safety in dairy processing facilities.

Traceability (Option B) is crucial in food production according to ISO 22000 to ensure product authenticity. It enables organizations to track the movement of food products throughout the supply chain, from raw materials to finished goods, and identify the origin and history of each batch. This traceability helps in quickly identifying and recalling products in case of safety issues or contamination incidents, thereby safeguarding consumer health and maintaining compliance with food safety standards.

Option A (reducing manufacturing costs), Option C (simplifying supply chain logistics), and Option D (enhancing customer service) are important considerations but do not directly address the primary purpose of traceability in ensuring product authenticity and safety.

Relevant Guidelines:

ISO 22000:2018 emphasizes the implementation of traceability systems to enhance transparency and accountability in food production (Clause 7.8).
Traceability supports product recall procedures and compliance with food safety regulations by enabling rapid identification of affected products.

ISO 22000 (Option C) addresses compliance with local food safety regulations by aligning with Codex Alimentarius guidelines. Codex Alimentarius provides internationally recognized standards and guidelines for food safety, which ISO 22000 incorporates into its requirements. By adhering to these standards, organizations can demonstrate compliance with local regulatory requirements, facilitate international trade, and ensure the safety and quality of food products.

Option A (tax incentives), Option B (subsidies for certification), and Option D (export documentation standardization) are not directly related to ISO 22000’s alignment with Codex Alimentarius guidelines for regulatory compliance.

Relevant Guidelines:

ISO 22000:2018 integrates Codex Alimentarius principles to establish a robust framework for food safety management systems (Clause 0.3).
Compliance with Codex guidelines under ISO 22000 enhances global acceptance and facilitates compliance with local food safety regulations.

To promote continuous improvement (Option B) regarding handwashing practices in the food processing facility, Dr. Patel should conduct additional training sessions on handwashing procedures for all employees. Training ensures that staff members understand the importance of proper hand hygiene, follow established protocols, and comply with ISO 22000 requirements for maintaining food safety. By enhancing employee knowledge and skills, Dr. Patel can mitigate risks associated with poor handwashing practices and foster a culture of continuous improvement in food safety management.

Option A (issuing warnings), Option C (reducing audit frequency), and Option D (implementing automated stations) do not address the root cause of the issue and may not effectively improve handwashing practices as required by ISO 22000.

Relevant Guidelines:

ISO 22000:2018 emphasizes training and competency development to ensure effective implementation of food safety management systems (Clause 7).
Additional training on handwashing procedures helps in addressing non-conformities identified during internal audits and improving overall food safety performance.

During the management review (Option A) as per ISO 22000 requirements, Mr. Lee should prioritize evaluating the effectiveness of the company’s food safety management system and identifying opportunities for improvement. The review should assess the performance of the FSMS against its objectives, including compliance with ISO 22000 standards, customer requirements, and regulatory expectations. This process supports continual improvement and ensures that the FSMS remains effective in managing food safety risks.

Option B addresses operational responsibilities but does not specifically relate to the management review’s primary purpose. Option C focuses on production quotas, which is outside the scope of a food safety management review. Option D pertains to employee performance metrics, which are relevant but secondary to evaluating the FSMS itself.

Relevant Guidelines:

ISO 22000:2018, Clause 9.3, specifies the requirements for management review to ensure the suitability, adequacy, and effectiveness of the FSMS.
The Codex Alimentarius guidelines emphasize the importance of management commitment and review in maintaining and improving food safety management systems.