The organised set of policies, procedures and records a business uses to manage food safety hazards and demonstrate control.
They overlap closely. A food safety program under Standard 3.2.1 is a documented management system, but the broader term also covers voluntary and certified systems such as ISO 22000, SQF and BRCGS.
Even a small business benefits from an organised set of procedures and records, though the level of formality can be scaled to the risk of the food handled and any legal requirements.
Typically prerequisite programs such as cleaning and hygiene, a HACCP-based hazard control plan, monitoring records, training records and corrective actions.
It keeps the evidence of control organised and available, so an inspector or auditor can readily see that hazards are being managed.
No. A business can operate an effective food safety management system without certification; certification simply adds independent verification against a chosen standard.