Safety Controls in the meals Industry

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

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

A fundamental part of achieving safe food may be 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 along with food safety hazards.

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

Implementing a HACCP based FSMS is vital in achieving food safety. The HACCP system and guidelines were developed Codex Alimentarius Commission and need a logical method of assessing chemical, physical and biological hazards. Beginning with a process flow diagram of the operation food business should assess which hazards ought to be controlled at each step of the procedure.

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

ํ† ํ† ๋จนํŠ€ Some organisations use both HACCP and ISO 9001 to create a food quality and food management system. ISO 9001 targets consumer satisfaction and one of the most important customer expectations is food safety which means this is a logical approach.

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

When choosing a standard for their FSMS to be approved against many organisations select ISO 22000 Management Systems – Requirements for just about any organization in the food chain. ISO 22000 is an international standard that combines and supplements the core elements of ISO 9001 and HACCP to supply 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 Environment, Planning and Realization of Safe Products, Prerequisite Programmes, Hazard Analysis, Verification, Planning, Traceability, Control of Nonconformity, Validation, Monitoring and Measuring and Improvement. It might be reasonable to expect some component of these in virtually any food safety management system.