Certificates or Safety? Unpacking the effectiveness of Food Safety Management Systems

Purpose: This review aims to evaluate recent evidence on the real-world effectiveness of food safety management systems (FSMS), including third-party certification, HACCP programs, and training initiatives, particularly in developing countries, with a specific focus on the case study of Uzbekistan. Methodology: A structured strategy was used to examine 16 academic papers and five additional reports published between 2018 and 2025. The findings were divided into three categories: certification outcomes, HACCP efficacy, and training impacts, and then applied particularly to Uzbekistan. Findings: • Certifications like ISO 22000 and BRC notably improved compliance and correlated with fewer food safety incidents. • HACCP implementation reduced hazards significantly, but these improvements were sustainable only with regular audits. • Targeted, hands-on training sessions substantially improved employee knowledge and safe handling practices, particularly when led by qualified managers. • Organizational culture, managerial commitment, and effective regulatory oversight were critical for achieving meaningful results. Focus region: Uzbekistan's recent legislative initiatives, in conjunction with foreign support, present a considerable opportunity to adopt rigorous, risk-based safety monitoring and strengthen its safety culture, despite obstacles including periodic foodborne outbreaks and insufficient inspection resources. Practical implications: Policymakers should prioritize genuine safety outcomes over mere certification, engage in practical training and technology solutions for small businesses, leverage safety data to target inspection efforts, and incorporate food safety culture explicitly into national regulations.