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Safety Controls in the meals Industry
The consequences of food-borne illness can be catastrophic not merely for the consumers but also for retailers along with other organisations in the supply chain. All organisations in the food chain should apply applicable basic hygienic practices to supply food which 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 method of implementing a food safety management system (FSMS).
A fundamental section of achieving safe food may be the implementation of a structured FSMS that is incorporated into the overall management activities of the business. The Food Safety Management System should address quality and legal requirements besides food safety hazards. Food business operators are required to think logically about what might go wrong with the food they sell and what they must 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 approach to assessing chemical, physical and biological hazards. Beginning with an Food verification activity flow diagram of the operation food business should assess which hazards should be controlled at each step of the process. The main element 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 every critical control point. Records of checks at critical control points ought to be completed as these will provide a homework defence if necessary.
Some organisations use both HACCP and ISO 9001 to form 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 within an ISO 9001 quality management system can result in a food safety management system that's 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 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 any organization in the food chain. ISO 22000 can be an international standard that combines and supplements the core components 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 could be reasonable to expect some component of these in virtually any food safety management system.
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