Abstract
A food safety management system (FSMS)‐diagnostic instrument was applied in 22 dairy processing companies to analyse the set‐up and operation of core control and assurance activities in view of the risk characteristics of the systems' context. Three clusters of companies were identified differing in levels of set‐up and operation of this FSMS and system outputs, but all operated in a similar moderate‐risk context. Microbiological assessment of products, environmental and hand samples indicated a poor to moderate food safety level. A two stage intervention approach has been proposed to enable commitment and sustainable improvement for the longer term.
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