Risk management programmes (RMPs) for food and beverage

If you manufacture food, you need to implement systems to ensure your products are safe and suitable.

Purpose of a risk management programme

If you manufacture products using a verified Risk Management Programme (RMP), you need to identify and control, manage, eliminate, or minimise hazards and other risk factors relating to your manufacturing operation. This also applies if you manufacture food under a Food Control Plan (FCP) or if you produce wine, cider, or mead under a Wine Standards Management Plan (WSMP). All these programmes take a risk-based approach to food safety.

To manage risk factors, you need to know about

  • Good operating practice (GOP)
  • Hazards Analysis and Critical Control Point (HACCP).

Good operating practice

All food businesses are expected to implement good operating practice. If you have an FCP or an RMP, legislation requires it to be documented. Sometimes having documented GOP in place is enough to control all the hazards that might prevent you from providing safe and suitable food. These practices and procedures might include staff training in hygiene, management of incoming materials, calibration, cleaning and sanitation, pest control, process control, recall, and other necessary procedures.

Find guidance to help you implement GOP:

Hazards Analysis and Critical Control Point

Applying the HACCP approach is mandatory as part of operating a risk-based programme, such as an FCP or an RMP.

Find guidance to help you implement HACCP, including information about using the hazard database:

How to develop your programme

Find general guidance on developing and registering FCPs and RMPs:

There is also information specific to developing programmes for particular food products, including wine, in the section for each food sector.

Last reviewed: