- The site of FSMS in quality systems                                                                      - The concept of quality in food industries                                                             - Health Master Plan

- Risk-based approach

- Hazard analysis

- Hazard control plan (CCPs/OPRPs)

- Food defense

- Food Fraud                                                                                                               - Organoleptic HACCP

- Context of Food Companies

- Expectations of interested parties

- Concept of  Leadership

- Planning / Risks and opportunities / Objectives of the FSMS

- Resources / Competence / Communication / Documented information                                                                                                 

- Operation / Traceability system / Emergency preparedness and response

 - Concept of  validation, surveillance and verification (V/S/V)

- The contribution of the analysis laboratory

- Performance and improvement                                                                              - Ways of implementation and for compliance