As a food safety manager, have you ever felt out of the loop when your management team makes changes without involving you? These changes can directly impact food safety but because you weren’t part of the planning, you end up having to highlight the issues after money has already been spent. This forces you to find compromises or work-around solutions that could have been avoided if you were involved from the start. Many organizations have a communication gap when it comes to changes affecting food safety, leading to alterations being made without consulting the food safety team to assess potential risks beforehand. Change management is essential in a Food Safety Management System (FSMS) to ensure that any modifications to processes, materials, or systems don’t compromise the safety and quality of food products. This article will cover:

• the basics of change management,
• provide examples of changes that should be assessed and
• outline 8 practical steps to help you establish an effective Change Management System that aligns with food safety standards such as BRCGS and FSSC 22000.

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