The consequences of food-borne illness can be catastrophic not merely for the consumers but also for retailers and other organisations in the supply chain. All organisations in the food chain should apply applicable basic hygienic practices to provide food which is safe and ideal for consumption.

In deciding whether a requirement is essential or appropriate, an assessment of the risk should be made utilizing a HACCP approach to implementing a food safety management system (FSMS).

A fundamental section of achieving safe food is the implementation of a structured FSMS that is incorporated in to the overall management activities of the organization. The Food Safety Management System should address quality and legal requirements as well as food safety hazards.

Food business operators are required to think logically about what might go wrong with the meals they sell and what they need to do to ensure it really is safe for their customers.

Implementing a HACCP based FSMS is essential in achieving food safety. The HACCP system and guidelines were developed Codex Alimentarius Commission and require a logical method of assessing chemical, physical and biological hazards. Starting from an activity flow diagram of the operation food business should assess which hazards must be controlled at each step of the process.

The key steps where control is needed are referred to as critical control points. Measures to regulate each hazard and the food safety limits should be established for each critical control point. Records of checks at critical control points should be completed as these will provide a homework defence if necessary.

먹튀사이트 Some organisations use both HACCP and ISO 9001 to create a food quality and food management system. ISO 9001 focuses on consumer satisfaction and one of the most important customer expectations is food safety so this is a logical approach.

Applying HACCP in a ISO 9001 quality management system can lead to a food safety management system that is more effective than implementing ISO 9001 or HACCP separately. Both HACCP and ISO 9001 provide systems focus on the philosophy that prevention is better than cure although correction of problems or deficiencies is required when they occur.

When choosing a standard because of their FSMS to be approved against many organisations select ISO 22000 Management Systems – Requirements for just about any organization in the meals chain. ISO 22000 is an international standard that combines and supplements the core components of ISO 9001 and HACCP to provide a framework for the development, implementation and continual improvement of a Food Safety Management System.

It has core requirements for Food Management System General Requirements, Documentation Requirements, Management Responsibility, Management Commitment, Safe Food Policy, Planning Communication, Resource Management Infrastructure, WORK PLACE, Planning and Realization of Safe Products, Prerequisite Programmes, Hazard Analysis, Verification, Planning, Traceability, Control of Nonconformity, Validation, Monitoring and Measuring and Improvement. It will be reasonable to expect some part of these in virtually any food safety management system.

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