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 supply food which is safe and ideal for consumption.

In deciding whether a requirement is necessary or appropriate, an assessment of the risk should be made using a HACCP method of implementing a food safety management system (FSMS).

A fundamental part of achieving safe food is the implementation of a structured FSMS that is incorporated into the overall management activities of the business. THE MEALS Safety Management System should address quality and legal requirements along with food safety hazards.

Food business operators must think logically about what might go wrong with the food that they sell and what they must do to ensure 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 method of assessing chemical, physical and biological hazards. Beginning with a process flow diagram of the operation food business should assess which hazards should be controlled at each step of the procedure.

The main element steps where control is needed are known as critical control points. Measures to regulate each hazard and the food safety limits ought to be established for every critical control point. Records of checks at critical control points ought to be completed as these provides a due diligence defence if necessary.

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 very most important customer expectations is food safety which means this is a logical approach.

Applying HACCP in a ISO 9001 quality management system can result in 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 necessary when they occur.

When choosing a standard for his or her FSMS to be approved against many organisations select ISO 22000 Management Systems – Requirements for any organization in the meals chain. ISO 22000 is an international standard that combines and supplements the core elements 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. 토토사이트