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:
- Good Operating Practice (GOP)
- Codes of Practice (COPs), templates, models, and manuals for specific food sectors.
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:
- Hazard Analysis and Critical Control Point (HACCP)
- COPs, templates, models, and manuals for specific food sectors.
How to develop your programme
Find general guidance on developing and registering FCPs and RMPs:
Operating under the Food Act
The Food Act 2014 came into force on 1 March 2016. The Act applies to all new food businesses that started from that date.
Existing businesses (registered under the Food Act 1981 or Food Hygiene Regulations 1974 before 29 February 2016) are making the transition between 2016 and 2019. Find out when your type of business has to start operating under the Act.
There is also information specific to developing programmes for particular food products, including wine, in the section for each food sector.
Has this been useful? Give us your feedback