Food Safety Management

The globalization of markets has enabled the global sourcing of ingredients for food products.  This has increased the complexity of the supply chain for many manufacturers thereby increasing the risk of food safety incidents. However, the need to provide evidence of food product safety has never been more important.  In an effort to comply with the Global Food Safety Initiative (GFSI), a number of standards were developed.  The Food Safety System Certification, or FSSC 22000, was the result of combining two separate standards, ISO 22000 for Food Safety Management System Requirements and BSI-PAS 220 and guidance on the application of ISO 22000, ISO/TS 22004. Effective and harmonized food safety systems shall manage and ensure the safety and suitability of food in each link of the supply chain.

FSSC 22000 is intended for the certification of food safety systems of food manufacturers that process or manufacture:

✔️ Perishable animal products, excluding slaughtering and pre-slaughtering (meat, poultry, eggs, dairy, and fish products)

✔️ Perishable vegetal products (i.e. packaged fresh fruits and fresh juices)

✔️ Products with a long shelf life (i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt)

✔️ Bio-chemical products for food manufacturing (i.e. vitamins additives and bio-cultures)

Benefits Of FSSC 22000:

✔️ Easily integrated with other management systems including quality, environmental, and safety management systems

✔️ Incorporates ISO 22000:2005, BSI-PAS 220 and guidance on the application of ISO 22000, ISO/TS 22004, HACCP, and the application steps of CODEX

✔️Recognized by the Global Food Safety Initiative (GFSI)

✔️Reduces food safety hazards and

✔️Promotes continuous improvement in Food Safety Aspects

✔️Promotes legal compliance

✔️Increases transparency throughout the food supply chain

Hazard Analysis and Critical Control Points (HACCP)

Originally designed as a means to provide safe foods for space flight, HACCP stands for Hazard Analysis Critical Control Point. It is a systematic, preventive approach to food safety and determines the physical, chemical, and biological hazards in an effort to prevent contamination rather than finding it through finished product inspection. This method is useful at all stages of food production and preparation processes including packaging, processing, distribution, etc.

Based on risk-assessment, HACCP plans allow for better efficiency in establishing and auditing safe food production practices.

The Seven Principles of HACCP:

Principle 1: Conduct a hazard analysis

Principle 2:  Identify critical control points

Principle 3:  Establish critical limits for each critical control point

Principle 4:  Establish critical control point monitoring requirements

Principle 5:  Establish corrective actions

Principle 6:  Establish procedures for ensuring the HACCP system is effective

Principle 7:  Establish record-keeping procedures

HACCP systems are widely recognized and accepted in the following industries:

  • Seafood industry

  • Fresh-cut product

  • Meat and poultry products

  • School Food and Services

  • Dairy Industry

  • Juice

Additionally, HACCP is now being applied in the food packaging industry. The implementation of a HACCP program involves monitoring, verifying, and validating that the processes and procedures used to produce safe food products are effective.

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