Food Safety – It’s Everyone’s Business
A more profitable, better organised business!
Every food business has a legal responsibility to produce & sell safe food, and failure to do so could result in heavy penalties, closure of business or court proceedings(Food Act)
Preventing serious food borne illness by understanding and using safe food handling procedures is the main benefit of food safety. Decreased food waste, a well trained staff and continuing to be able to operate a commercial establishment and further details of food Safety.
A food safety program based on HACCP (Hazard Analysis and Critical Control Point) principles, is an internationally acknowledged, proven system for managing food safety. It is a documented plan for making sure the food you sell is safe by applying a preventive approach to minimise food hazards.
An appropriate, well implemented food safety program or HACCP based procedures can benefit & also help a food business demonstrate due diligence to produce and sell safe food, providing immediate payback to the business by performing many of the following function
- Saves your business money in the long run
- Avoids you poisoning your customers
- Food safety standards increase
- Ensures you are compliant with the law
- Food quality standards increase
- Organises your process to produce safe food
- Organises your staff promoting teamwork and efficiency
- Due diligence defence in court.
There are seven principles of HACCP that need to be used and implemented in any food industry throughout the world. These principles include the following:
This process includes recognising any hazards to food safety in a particular manufacturing program. A plan should be put into place to prevent any danger from those hazards, which could include biological or chemical contamination.
Critical Control Points
The second principle is to recognise critical control points. These would be points in the manufacturing of the food that could pose the most risk. All hazards must be found and managed during this process.
Control points will need critical limits. These limits, which include both minimums and maximums, must be followed. Any breaks in limits will need to be addressed and handled.
Critical Control Monitoring
This monitoring standard is set into place to ensure all critical control points are noted and watched for any changes that could lead to risk. Critical limits will also be monitored during this principle.
There should be a plan for specific corrective actions should a hazard arise at a critical control point. This could include a critical limit minimum not being met, or alternatively, a critical limit maximum being overtaken. Corrective actions should be used immediately to avoid any injury or illness to humans from the hazard.
A set of procedures should be set forth in order to ensure HACCP is always followed and implemented correctly in the food manufacturing workplace. All employees involved in the process should be able to verify the steps for which they are responsible.
Any food manufacturing or packaging facility should keep verifiable and accurate records. This should include details of their own HACCP plan as well as their own established critical control points and critical limits. If corrective action has to be taken, then this should be documented as well.
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