In Sri Lanka’s fast-growing food industry, ensuring the safety and quality of food is not just a legal requirement—it’s a promise to consumers. A Food Safety Management System (FSMS) is the backbone of this commitment. Whether you’re running a catering service in Colombo, exporting spices from Matale, or managing a rice mill in Ampara, understanding how FSMS works can elevate your operations and reputation.
Let’s explore how FSMS functions and the 5 key principles that every Sri Lankan food business should apply.
1. Leadership Commitment and Food Safety Culture
A strong FSMS starts at the top. Business owners, directors, and managers must lead the way in establishing a food safety culture. In Sri Lanka, where many food businesses are family-run or SME-based, leadership often defines how seriously food safety is taken.
✅ What this means for you:
Your commitment as a business owner directly influences your staff’s behavior, hygiene practices, and adherence to safety procedures.
2. Hazard Identification and Risk Assessment
Every food operation—from street vendors in Pettah to large-scale exporters—faces potential biological, chemical, and physical hazards. FSMS uses structured tools like HACCP (Hazard Analysis and Critical Control Points) to identify, evaluate, and control these risks.
✅ Why it matters in Sri Lanka:
Proper hazard analysis prevents issues like aflatoxin contamination in spices or microbiological risks in dairy and seafood, which can lead to food recalls and export bans.
3. Good Manufacturing Practices (GMP) and Prerequisite Programs (PRPs)
Before any critical control points are managed, your facility must follow basic hygiene and sanitation protocols—also known as PRPs or GMPs. These include pest control, equipment sanitation, water quality management, and staff hygiene.
✅ Sri Lankan context:
With tropical conditions and varied infrastructure, maintaining GMPs is essential to control contamination in local production environments.
4. Documented Procedures and Traceability
A key part of FSMS is documentation. From supplier records to sanitation logs, everything must be traceable. This is especially critical in Sri Lanka’s export sectors, where buyers demand full transparency from farm to fork.
✅ Pro tip:
Use digital systems or well-organized manual logs to track every batch and process step. This builds credibility and enables quick action during audits or product recalls.
5. Continual Improvement Through Monitoring and Review
FSMS is not a one-time setup. It requires ongoing monitoring, internal audits, corrective actions, and management reviews. Feedback from customers, staff, and inspections should drive improvements.
✅ Make it work:
Incorporate monthly reviews, staff training, and supplier audits into your routine. A proactive FSMS reduces risks and keeps you compliant with Sri Lankan food regulations like the Food Act No. 26 of 1980.
Why Sri Lankan Food Businesses Can’t Ignore FSMS
With increasing consumer awareness, global competition, and strict export requirements, FSMS is not optional anymore. Certifications like ISO 22000, BRCGS, or HACCP aren’t just logos—they’re proof that your food is safe, legal, and high quality.
Whether you’re supplying to supermarkets like Keells or Cargills, or exporting to the EU or Middle East, a robust FSMS adds value, reduces risks, and opens new markets.
Final Thoughts
If you’re serious about growing your food business in Sri Lanka, understanding how FSMS works and applying its 5 key principles is your first step. Start with leadership, know your risks, follow good practices, document everything, and improve continuously. Food safety is not just a regulation—it’s your brand’s reputation.