Quality Measures In The Food Industry
Lack of food safety measures within a food handling business could cause heavy problems within the food chain. First manufacturers and ingredient manufacturers can affect lots of other organisations by distributing hazardous food materials for more processing where the final products are affected by the first food safety jeopardy and the hazard is not eliminated by the further processing. This is the reason why it is a elemental need for all organisations along the food chain to conduct and operate great food handling / manufacturing practices to guarantee the safeness of food.
The implementation of a useful food safety management system is obligatory for all food firms without regard for the size of the operation . Basic hygienic controls should be joined into the system including personal cleanliness procedures, bug elimination, condition of buildings and machinery, cleaning and upkeep. Operators should decide what fundamental basic food safety conditions are needed so as to create the right environment and personnel controls to handle food safely.
A food safety management system based primarily on Hazard Analysis Critical Control Point ( HACCP ) has become a legal need for all food operators. A HACCP system assesses the potential physical, chemical, and biological perils associated with the process and operation and help an organisation to choose which control measures are required in order to achieve food safety. In implementing the HACCP System vital control points in the midst that are crucial to nutrition safety will be identified. Food operators can then implement effective controls at these points. A key part of implementing the HACCP system is guaranteeing that all personnel carrying out checks at vital control points are entirely trained and realize the importance of the checks that they are carrying out.
It is vital for organisations to document both their HACCP and food safety management systems. This provides evidence that food safety is being controlled and increases consumer confidence. One way of reinforcing the rep of an organisation is for it to have its food safety management system certified by an independent accreditation body. There are numerous different accreditation bodies and verification standards including the BRC global standard for food safety, ISO 22000 standard for food safety management systems and SQF HACCP based supplier guarantee codes. In a large amount of cases organisations choose the standard they want to be licensed to based on their target customer.
When selecting a standard for their quality management system to be licensed against many organisations select ISO 22000 food safety management systems - prerequisites for any organization in the food chain. ISO 22000 is a world standard that mixes and supplements the core elements of ISO 9001 and HACCP to provide a framework for the development, implementation and repeated improvement of a food safety management system. It has core prerequisites for food safety management system general requirements, documentation requirements, management responsibility, management commitment, food safety policy, planning communication, resource management structure, work environment, planning and awareness of safe products, requirement programs, hazard analysis, corroboration, planning, traceability, control of nonconformity, validation, monitoring and measuring and improvement. It might be reasonable to expect some element of these in any food safety management system.