B2B Markeplace

The task of governments in implementing food safety legislation to ensure organisations inside the pecking order have an adequate food safety management system is ever increasing. Governments can consider the contents of steering documents from the WHO and CODEX and decide a way to implement general guidelines of food cleanliness to guard consumers from illness or injury caused by food. Implementation is necessary to maintain confidence in globally traded food and provide food hygiene education programmes which communicate effectively the rules of food hygiene to industry and consumers.
All organisations in the pecking order should apply applicable basic hygienic practices to provide food which is safe and acceptable for consumption.
In deciding whether aduty is required or suitable, an appraisal of the risk should be made employing a HACCP approach to starting a food safety management system.

Potential sources of contamination from the environment should be considered when starting a food safety management system. Primary food production should not be carried on in areas where the presence of most likely harmful substances may lead to an unsatisfactory level of such substances in food. Producers should as far as practicable implement measures to control contamination from air, soil, water, feedstuffs, fertilizers, waste, insecticides and veterinary drugs. Food sources should be protected from faecal and harmful substances stored suitably. Premises, equipment and facilities should be located, designed and created to ensure that contamination is minimised. Design and layout should permit acceptable upkeep, cleaning, minimize contamination from surfaces and materials, and provide effective cover against pest access and harbourage. Food conglomerates should be located away from environmentally polluted areas and commercial activities which pose a significant threat of contaminating food, areas subject to flooding unless sufficient guarantees are offered, areas subject to infestations of pests, and areas where wastes cannot be removed efficiently.

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 inside food corporations should be built from durable materials and be straightforward to maintain and clean. Walls and floors should have a smooth surface and be made of impervious materials with no toxic effect in intended use. Floors should be assembled to permit satisfactory drainage and cleaning. Ceilings and overhead fixtures should be constructed and to minimize the increase of mud and condensation and the losing of particles. Equipment should be located so it permits satisfactory upkeep and cleaning, functions as per its intended use and helps good cleanliness practices. Appropriate facilities and procedures should be in place to ensure that cleaning and upkeep are satisfactory and an appropriate degree of personal cleanliness is maintained.

Food safety management system procedures should be in place to segregate material which is unfit for human consumption, dispose of any rejected material in a hygienic demeanour and protect food from contamination with chemical, physical or microbiological contaminants during handling, storage and transport. Control measures also should be implemented to prevent deterioration during handling, storage and transport including temperature and humidity controls.
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