Compulsory Specifications for Employing a Food Safety Management System
EC food hygiene laws, passed in 2006, need all food firms to carry out documented food safety management systems based on Hazard Analysis Critical Control Points principles.
This suggests being aware of all the food safety perils in their food operations and putting systems in place to manage them. An important step in safeguarding food safety is the realization of a structured Food Safety Management System that’s consolidated into thefinal management activities of the organization. The Food Safety Management System must address legal requirements as well as physical, chemical, biological risks highlighted by the HACCP.
To set up an efficient food safety management system many key managerial requirements are required. Management systems must merge the affairs of key functions. Senior management should communicate policy and standards and responsibilities with authority levels must be obviously defined. It must be obvious to all staff that everyone is accountable for food safety. Food safety management responsibility shouldn’t to be delegated to technical staff. Having a comprehensive HACCP system and having implemented hazard analysis and assessment is basic to the food safety management system. All the above must be supported by regular verification activities
One of the first steps for an organisation pushing through a Food Safety Management System will be to consider are their customer wants and what must be done to meet those needs. Most patrons will need a food safety management system to be authorized to a recognized standard. These may include BRC, SQF, ISO 22000 or FSSC 22000, all of which are approved by the GFSI scheme.
Choose which food safety management system standard meets your client needs and buy a copy. This standard should be read and understood by key staff.
You need to begin the whole food safety management system implementation process by the upper management preparing an organisational plan. In this process food safety policies and goals must be generated as responsibility for a food safety management system lies with senior management. At this point the resource including staff, infrastructure, training and work environment needed to implement, maintain and improve the food safety management system should be considered and provided.
The food safety management system paperwork must be made based totally on research by your HACCP staff. The HACCP team must make HACCP plans and associated documents, procedures and records that ensure the safe produce of your products.
The very next step to implementing your food safety management system is communication and coaching. During the implementation phase all staff should be trained, follow procedures and fill in records that demonstrate the efficacy of your food safety management system.
As soon as your food safety management system is implemented, verification activities must be done to show it is running efficiently. Once you have completed that and found the system to be operating effectively you should prepare your assessment with your chosen licensing body. At that point the controlling body will conduct an audit and assess your food safety management system and determine whether you should be suggested for registration. When you have been authorized you will receive a certificate approving your food safety management system meets the prerequisites of your chosen food safety standard.
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Tags: food safety certification, food safety management system, ISO 22000, ISO 22000 Certification