Managing a Food Safety Management System to Retain Confidence in Globally Exported Food
The job of executives in implementing food safety legislation to guarantee organisations within the pecking order have an acceptable food safety management system is constantly rising. Regimes can consider the contents of steering documents from the WHO and CODEX and decide a way to implement general principles of food cleanliness to guard buyers from illness or injury caused by food. Implementation is important to maintain confidence in internationally traded food and provide food cleanliness education programs which communicate effectively the rules of food cleanliness to industry and consumers.
All organisations in the pecking order should apply applicable basic hygienic practices to provide food which is safe and suitable for consumption.
In deciding whether a requirement is necessary or appropriate, an appraisal of the risk should be made using a HACCP approach to implementing a food safety management system.
Potential sources of contamination from the environment should be considered when implementing a food safety management system. Primary food production shouldn't be carried on in areas where the presence of potentially damaging substances can lead to an unacceptable level of such substances in food. Producers should as far as practicable implement measures to govern contamination from air, soil, water, feedstuffs, fertilizers, waste, insecticides and veterinary drugs. Food sources should be defended from faecal and damaging substances stored reasonably. Premises, equipment and facilities should be located, designed and built to ensure that contamination is minimised. Design and layout should permit suitable maintenance, cleaning, decrease contamination from surfaces and materials, and provide effective cover against pest access and harbourage. Food firms should be located away from environmentally polluted areas and economic activities which pose a heavy threat of contaminating food, areas subject to flooding unless satisfactory protects are supplied, areas subject to infestations of pests, and areas where wastes cannot be removed effectively .
The internal design and layout of food enterprises should permit hygienic practices, including cover against cross-contamination between and during operations by raw and finished materials. Structures within food firms should be assembled from sturdy materials and be easy to maintain and clean. Walls and floors should have a smooth surface and be made from impervious materials with no noxious effect in intended use. Floors should be built to permit satisfactory drainage and cleaning. Ceilings and overhead fixtures should be constructed and to decrease the build up of mud and condensation and the shedding of particles. Kit should be located so that it authorizes acceptable maintenance and cleaning, functions as agreed by its intended use and helps good cleanliness practices. Acceptable facilities and procedures should be in place to ensure that cleaning and maintenance are acceptable and a suitable degree of private cleanliness is maintained.
Food safety management system procedures should be in place to segregate material which is unfit for human consumption, dispose of any defied material in a hygienic manner and protect food from contamination with chemical, physical or microbiological contaminants during handling, storage and transport. Control measures also should be implemented to prevent decay during handling, storage and transport including temperature and humidity controls.
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