A quality management system (QMS) is defined as a formalized system that documents processes, procedures, and

responsibilities for achieving quality policies and objectives. A QMS helps coordinate and direct an organization’s
activities to meet customer and regulatory requirements and improve its effectiveness and efficiency on a continuous
basis.

ISO 9001:2015, the international standard specifying requirements for quality management systems, is the most
prominent approach to quality management systems.

While some use the term "QMS" to describe the ISO 9001 standard or the group of documents detailing the QMS, it
actually refers to the entirety of the system. The documents only serve to describe the system.

Quality management systems serve many purposes, including:

 Improving processes
 Reducing waste
 Lowering costs
 Facilitating and identifying training opportunities
 Engaging staff
 Setting organization-wide direction

An Environmental Management System (EMS) is a set of processes and practices that enable an
organization to reduce its environmental impacts and increase its operating efficiency. This site provides
information and resources related to EMS for small businesses and private industry, as well as local,
state and federal agencies.

An Environmental Management System (EMS) is a framework that helps an organization

achieve its environmental goals through consistent review, evaluation, and improvement of its
environmental performance. The assumption is that this consistent review and evaluation will
identify opportunities for improving and implementing the environmental performance of the
organization. The EMS itself does not dictate a level of environmental performance that must be
achieved; each organization's EMS is tailored to the its own individual objectives and targets.

A FSMS is a systematic approach to controlling food safety hazards within a food business in order to
ensure that food is safe to eat. All businesses are required to put in place, implement and maintain a
FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP).

HACCP is an international method of ensuring that food is always safe to eat. It includes identifying food
hazards and working out what needs to be done to eliminate them, or to sufficiently control them.