Safety Controls in the Food Industry

The consequences of food-borne illness can be catastrophic not only for the consumers additionally retailers and other establishments in the supply archipelago. All establishments in the food archipelago should apply applicable basic hygienic practices to provide food which is safe and suitable for consumption. In deciding whether a requirement is essential or appropriate, an assessment of the risk should be made using a HACCP approach to implementing a food safety management system (FSMS) 토토사이트.

Significant part of achieving safe food is the execution of a structured FSMS that is incorporated into the overall management activities of the organization. The food Safety Management System should address quality and legal requirements in addition to food safety hazards. Food business operators must think pragmatically as to what might go wrong with the food that they sell and what the doctor has to do to make sure it 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 approach to assessing chemical, physical and neurological hazards. Beginning from a process flow diagram of the operation food business should assess which hazards need to be controlled at each step of the process. The key steps where control is needed are known as critical control points. Measures to regulate each risk to safety 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 required research support if necessary.

Some establishments use both HACCP and ISO 9001 to form 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 the 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 work on the philosophy that prevention is preferable to cure although a static correction of problems or inadequacies is required when they occur.

When choosing a standard for their FSMS to be approved against many establishments select ISO 22000 Management Systems — Requirements for any organization in the food archipelago. 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, execution 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 Structure, Work environment, Planning and Realization of Safe Products, Prerequisite Programmes, Risk to safety Analysis, Confirmation, Planning, Traceability, Control of Nonconformity, Agreement, Monitoring and Measuring and Improvement. It would be reasonable that is expected some element of these in a food safety management system.