This document discusses various food safety management tools including food safety management systems, pre-requisite programs, good manufacturing practices, good hygiene practices, sanitation standard operating procedures, and hazard analysis and critical control points. It describes the basic concepts and principles of each tool, highlighting their importance in ensuring food safety from biological, chemical and physical hazards throughout the food production and supply chain. Key aspects covered include premises, equipment, transportation and storage requirements, personnel training, cleaning and sanitation procedures, hazard identification and establishing critical limits to control risks. The overall aim of these tools is to produce food safely and prevent contamination and adulteration.