Can someone please explain the difference between a Food Safety Management System and a Quality Management System? How do these two systems differ? Does one system cover more than the other? This question stems from me comparing GFSI schemes. I am trying to determine what GFSI schemes are the best for my company to approve based on a supplier approval program. I know SQF is no longer using levels, but has a quality audit and food safety audit that is separate and schemes like BRC and IFS 6.1 have quality systems included.
Thanks in advance.