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Food Safety Management

Development – To define detail, scope and purpose.

User Uploaded Image Let us help you to develop integrated Food Safety and Quality solutions that level the playing field and get you ready to control your hazards. In fact, we're experts in helping you to establish effective systemic tools, drive continuous improvements and show you where your most effective outcomes originate.
Website: https://alimentex.com/
Sales Contact Person: Aron Malcolm
Sales Contact Email: achievegreatness@alimentex.com

Training participants will gain a basic understanding of Food Safety Management and its applications within food safety and quality systems. Basic knowledge competency will be verified through successful completion of the accompanying Food Safety Management assessment activity. Basic skill competency can be verified through the Food Safety Management competency checklist available as a resource for this training activity.

Key Definitions For Food Safety Management
- Due Diligence: A process through which a food business shows that they have done everything possible to meet regulatory, customer and industry standards and requirements. Due diligence is often used as a term to describe whether a food business is committed to the application of their food safety and quality programs. Food business that do not provide the human and financial resources required to meet regulatory, customer and industry standards and requirements are not displaying due diligence.
- Food Safety: Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of systemic elements that should be developed, documented and implemented risks to consumers.
- Good Manufacturing Practices or GMP: Good manufacturing practices are the structured food safety and quality system elements through which “best practice” can be achieved in the production of safe quality foods.
- Hazard Analysis Critical Control Point or HACCP: HACCP is a food safety methodology that relies on the identification of Critical Control Points in all stages of food business processes.
- Safety Data Sheet or SDS: Safety Data Sheets are the internationally standardized way to document the hazardous properties of chemicals and other hazardous agents including information on toxicity, first aid, personal protection controls, storage and handling precautions spill and leak cleanup and disposal practices, transportation, physical data and reactivity data.
- Pre-requisite Program: A pre-requisite program is an element of the food safety and quality program that must be effectively developed, documented and implemented to ensure the production of safe quality foods.

Food Safety Management Development
When considering the development, documentation and implementation of Food Safety Management within food safety and quality management systems, the following information should be considered to ensure effective outcomes:

About Food Safety Management
Every time a consumer eats, they are reliant on many stages of the food supply chain to ensure that their food is safe and of substantial quality. The food supply chain commonly begins in the paddock and progresses through various stages including preparation, packing, warehousing, distribution, processing, presentation and service. Every part of the supply chain must be responsible for their role in controlling potential hazards that may render foods unsafe or unsuitable for consumers. Most food borne illness incidents are the result of lack of control of hazards during one or multiple stages of the paddock to plate food chain.

In the current age of rapidly changing legal requirements and rampant litigation, Food Safety Management systems are a prescribed and essential component of all food businesses and their suppliers. Having a well managed and maintained Food Safety Management System operating within your business need not be an overly complex, expensive or time consuming task. The pre-requisite for any Food Safety Management System is a commitment to science based food hazard analysis, identification and control, and elements that are part of any quality management system: Policy, Structure, Training, Awareness, Responsibility, Communication, Documentation, and Verification. The fundamental scope and purpose of any Food Safety Management System relies on science based knowledge, a comprehensive management system and a willingness to meet the requirements for the production of safe and quality foods for your customers.

It is a common misconception when food safety incident occurrences are immediately blamed on a previous chain of supply step holder. As food production and service has become more complex, the onus for food safety and quality accountability is relevant to everyone who is involved in the “paddock to plate” food chain. It is not just those who are in direct contact with the food that need to be aware of food safety and quality requirements: It is also the housekeeper who had returned from the rest room to fold your napkin with unwashed hands; the kitchen hygienist who has wiped a soiled kitchen workbench with the same cloth used to polish your plate; the production worker with an unreported communicable illness; the warehouse supervisor who ignores temperature fluctuations in a storage chiller; or the wait staff member who had removed dust by blowing into your soon to be filled butter pot! The application of Food Safety Management is far reaching in its scope and purpose in our modern age, and everyone involved is accountable for food safety within our business operations.

Due Diligence
The proprietors and management of every food business are expected to display a due diligence approach to ensuring the moral and legal responsibilities of providing safe and quality foods for consumers. Individuals or food businesses prosecuted under the requirements of food safety laws can commonly offer a defence based on proof that they have taken all reasonable precautions to avoid the offence, and have shown due diligence in the implementation of related precautions.

When you have appropriately identified the hazards and risks associated with your food business and introduced measures to control them; you have taken considerable steps towards demonstrating due diligence. You must also be able to show that you have facilitated this process by having well developed, documented, implemented, monitored, verified and validated Food Safety Management elements.

What is a Food Safety Management System?
A Food Safety Management System is a detailed plan of action which if applied correctly, will result in the production of safe foods. There is no precise template for any given food industry sector as each food business is different. A science-based approach such as HACCP will produce appropriate outcomes, as all potential hazards will be identified and controlled. Food Safety Management Systems need to be specifically tailored to each food business operation to address potential hazards are identified and controlled. It is important that everyone involved with food businesses from Paddock to Plate, is aware of their individual roles, responsibilities and accountabilities within the Food Safety Management System, and that their participation in such is proactive.

haccp.com has been designed to provide users with food safety knowledge, as well as giving defined direction for the development of new and existing Food Safety Management Systems.

A Food Safety Management System is a set of developed, documented, implemented, monitored, verified and validated procedures related to the production of safe food, often accompanied by structured pre-requisite programs. A successful Food Safety Management System has many elements, all of which are necessary to produce safe food, and to prove due diligence in doing so. Food Safety Management Systems are very much specific to each individual food operation, but they all rely on the same founding principles.

The following elements are nominated as being essential to any Food Safety Management System:
- Consideration of Food Law, Regulatory and Legislative Requirements;
- Consideration of Industry Guidelines;
- Consideration of Customer requirements;
- Consideration of Food Quality requirements
- Good Manufacturing Practices;
- Pre-requisite Programs;
- HACCP Based Food Safety.

As components of the scope and purpose of your Food Safety Management System, it should generally be stated that the primary objective of the Food Safety Management System is to maintain status as a producer of safe foodstuffs and to exceed consumer expectations regarding food safety.

Food Safety Management System Benefits
The implementation and management of a Food Safety Management System within any food business can assist with the following:

International and National Acceptance
Internationally, a HACCP based Food Safety Management System relies on principles that are consistent with the principles and application of the Codex HACCP Guidelines developed and maintained by the Codex Alimentarius Commission. With the adoption and maintenance of HACCP within your food business, International markets may be maintained or expanded as HACCP based Food Safety Management Systems are internationally recognised.

Defined Responsibilities
An objective Food Safety Management System enhances the principles of shared responsibility for safe food production. By clarifying the respective roles, responsibilities and accountabilities of both government and industry regarding food safety activities, the sharing of responsibility can occur without loss of assurance of food safety.

Improved Marketability
The use of trademarked logos or symbols that are recognised regionally, nationally and internationally may have a significant impact on the marketability of product produced under an objective Food Safety Management System.

Positive Communications
Closer communication will result between regulatory and industry members and associates. This communication will facilitate the informal and formal exchange of information related to the safe handling and production of food products.

Reduced Food Recalls and Product Destruction
Increased food business awareness and responsibility will result in rapid and efficient response to deviations at critical control points within any food related process. Not only will minor problems be corrected in an efficient manner, but the enhanced in-line monitoring of product will result in reduced food recalls or product destruction due to compliance deviations. This will have a direct positive impact on the food business applying the Food Safety Management System while having an indirect positive impact on the food business’ customers.

Food Safety Program Requirements
The requirements of any science based Food Safety Management System include, but are not limited to the following systemic examples to ensure adherence to relevant legislative requirements and  food industry sector guideline:

Elements that are common to any quality management system, including:
- Policy;
- Structure;
- Training;
- Awareness;
- Responsibility;
- Communication;
- Documentation; and
- Verification.

A documented Good Manufacturing Practices policy, including requirements for:

Personnel Practices
Training programs, including:
- Induction, Including hygiene and behavioural expectations;
- Workplace hygiene;
- Continued training;
- Specified training for specified personnel levels;
- Training content;
- Approach to non-conformance of personnel after training;
- When and with what resources training will occur;
- Refresher courses, including requirements for content and frequency;
- Basic training requirements including content for Basic food hygiene, Cross-contamination prevention; Cleaning and sanitising procedures including chemical handling and usage; Personnel expectations in specified areas; Staff training records; Standard procedures for Purchasing and Approved Suppliers, Receival of goods, Storage, Transportation, Personal hygiene, Personal behaviour, Relevant HACCP Based production control points, Staff with compromising illness or injury.

Written job descriptions or duty statements for key food safety personnel including:
- Training Requirements;
- Accountabilities as part of the Food Safety system;
- Designated personnel responsible for all relevant training.

As components of the scope and purpose of your food safety program, it should generally be stated that all relevant food handling employees undertake training as specified in relevant legislation.

Plant and Equipment Design and Maintenance
A written maintenance schedule including requirements for:
- Equipment identification;
- Preventative maintenance schedule and method;
- Person responsible for maintenance and calibration;
- Calibration frequency;
- Design, fitting and operational criteria for equipment intrinsic to food safety;
- Conformation that maintenance schedules are effective;
- Calibration records verifying that maintenance schedules are effective;
- An inventory of all pieces of equipment that may have an adverse effect on food safety;
- Listed items that are restricted from specified areas of production and processing.

Production Process Procedures
Standard Procedures for all stages of processes including:
- Primary Production;
- Purchasing and Approved Suppliers;
- Storage;
- Preparation;
- Cooking;
- Cooling;
- Cold and Hot holding;
- Reheating;
- Packaging;
- Labelling;
- Serving;
- Transportation.

Documentation and Record Keeping requirements for:
- Packaging and labelling procedures that meet current and relevant legislation. Food standards legislation within the country in which the product is intended to be sold must also be considered;
- Written requirements for potentially unsafe food items;
- Preparation or plating time and temperature records;
- Cook chill time and temperature records;
- Holding or display time and temperature records;
- Documented production process training for specified personnel;
- Nominated position responsible for monitoring production process procedures for Preparation or plating times and temperatures, Cool chill times and temperatures and for Holding or display times and temperatures.

Transportation, Receiving and Storage Procedures
- Nominated supplier listings with accompanying accreditations or certifications;
- Standard purchasing procedures including nominated personnel for assessing nominated suppliers;
- Supplier specifications including: Delivery acceptance temperature, Delivery acceptance times, Item quantities; Packaging specifications, Chemical specifications, Production specifications;
- Standard receiving procedures including: Training of personnel involved in receiving goods, Checking all incoming goods, Checking suitability of the transport of the incoming goods, Checking delivery temperature, Checking item specifications, Checking Best Before or Use By Dates, Checking packaging conditions, Rejected items, Cleaning and sanitation of vehicles and receptacles used for delivery, Correct handling of incoming goods;
- Standard storage and handling procedures including: Storage of chemicals in clearly marked containers away from foods, Training of personnel involved in storage and delivery, Stock rotation, Date recording, Regular inspection for: Pests, Damage, Dates, Cleanliness, Compliance with specifications, Removal and correct disposal of damaged or out of date goods;
- Daily refrigeration checks including requirements for: Nominated personnel for temperature checks, Nominated frequency and specifications, Temperature recording and associated corrective actions, Nominated personnel for ensuring the accuracy of temperature measuring devices;
- Training for purchasing, receival, storage and delivery including: Assessing incoming or outgoing goods against product specifications, Correct use of temperature monitoring equipment, Correct Food Safety related loading, unloading and storage procedures.

Cleaning and Sanitation Procedures
A documented cleaning and sanitation schedule including:
- Areas and equipment to be cleaned;
- Frequency of cleaning and sanitation;
- Chemicals and cleaning methods to be used;
- Specific instructions for cleaning;
- A cleaning and sanitation checklist outlining standards and corrective actions when cleaning and sanitation are not completed to the prescribed standard;
- Verification of cleaning and sanitation schedules through microbiological testing;
- A current inventory of all chemicals being used along with their SDS;
- Training requirements and records for all personnel involved in cleaning and sanitation.
- Competency of personnel involved in cleaning and sanitation regarding: Cleaning and sanitation methods, Cleaning and sanitation equipment, Chemical application, Chemical storage, Dismantling and re-assembling equipment.

Pest Control
A pest control program that specifies:
- Name of the person and company responsible;
- Nominated areas;
- Frequency of visits;
- Pesticides and / or rodenticides to be used and in what capacities;
- Inspection and monitoring procedures;
- An easily obtainable list of the pesticides and rodenticides along with their SDS;
- Copies of reports and corrective actions;
- A pest sighting logbook in which all sightings are recorded;
- An up to date map of pest bait stations;
- Appropriately trained personnel including contractors involved in pest control.

Food Premises Condition
- A property and equipment maintenance schedule that covers all relevant aspects of the physical premises;
- Archived property maintenance records for all repairs and audits of the internal and external property;
- A copy of the site plan in relation to the premises;
- Effluent and waste disposal plans and records;
- Nominated personnel, including employees and contractors responsible for food premises maintenance.

Merging Food Quality and Food Safety Systems
Food safety is a fundamental customer requirement, and therefore, is directly related to quality management. It is expected that all foods produced and supplied to customers is safe, and of substantial quality, in relation to the customer's requirements and expectations.

Originally, food safety and food quality standards were maintained as separate components, both in application, and regarding certification activities. Food industry certification standards have been extremely successful in merging safety and quality system components to produce formidable auditable standards, which are now considered and applied by thousands of food businesses globally.

With increasing food safety and food quality requirements imposed upon food businesses, it is important to recognise the role that safety and quality have come to play in the operational scope of many food industry sectors. The integration of quality aspects into food industry certification standards has dramatically increased the operational capabilities of food businesses in line with other industry sectors. This has had obvious effects, especially evident for larger multi-national companies, many of which are recognised as Best Practice business management experts, not only within food industries, but within any global industry sector.

The outcomes of merged food safety and food quality systems continue to produce positive outcomes within every food industry sector.

When applied successfully, merged safety and quality management systems offer:
- Increased value for the food business through increased and maintained market share;
- Assistance in the identification of food safety and quality hazards;
- Enhanced ability to produce safe foods;
- Improved product and service quality;
- Positive impacts upon food business employees;
- Mechanisms through which system requirements can be tailored to the food business' requirements.

Most merged certification standards employ the nomination and management of Quality Points and Quality Control Points, which are intended as the quality equivalents of Control Points and Critical Control Points within HACCP. These can be designated and implemented by using a process similar to that used within the HACCP process.

If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Food Safety Management Development requirements in relation to their items.

The "General Content" pages within haccp.com include current and relevant information broken into the following elements: Develop, Document, Implement, Monitor, Corrective Action, Verify, Validate and Skills and Knowledge.

You can use the tabs provided at the top of the page body to navigate between these elements!

haccp.com is Your Food Quality, Food Safety and Food Risk Management resource! We encourage your participation in recommending content addition, updates and adjustment to ensure you access to the most current and relevant Food Safety and Quality information and resources available on the web. Please don’t hesitate to contact us with your suggestions.