An elemental part of achieving food safety is the realization of a structured Food Safety Management System that’s incorporated into the general management actions of the organization. The food safety management system must address quality and legal necessities in addition to food safety hazards.
Food safety must be managed thru the food chain from farm to fork. The effects of food-borne sickness can be catastrophic not only for the buyers but also for shops and other organisations in the supply chain. The food chain also includes affiliations that do not directly handle food. These include organizations that make feed and materials which will come into contact with food or food ingredients such as cleaning chemicals and packing.
Food business operators are required to think logically about what may go wrong with the food that they deliver and what they must do to guarantee it is safe for their clients. The food industry is highly controlled with regards food safety so acceptable management systems must be in place in each business without regard for its size. A system primarily based on food safety practices should be in place to control food safety dangers. The system must be based totally on Hazard research critical Control Point ( HACCP ) which helps to stop Problems rather than reacting to them after they have happened. A food safety management system based totally on HACCP is a legal duty for all food businesses and enables businesses to show required research by having systems in place to stop an offence being committed. HACCP is a systematic preventive approach to food safety that considers physical, chemical, and biological hazards as a method of prevention rather than final product inspection. HACCP system and axioms were developed in 1963 by the Codex Alimentarius Commission. HACCP outlines system requirements for making sure the safety of food, and can be applied throughout the food chain, from the point of primary production to final consumption.
The CODEX HACCP rules may be employed to form a HACCP system or integrated with a top quality management system to form a food safety management system. Some organisations use both HACCP and ISO 9001 to form a food safety and quality management system. ISO 9001 is focused on consumer satisfaction and one of the most vital client expectations is food safety so this is a logical approach. Using HACCP within an ISO 9001 quality management system may end up in a food safety management system that’s more effective than implementing ISO 9001 or HACCP separately. Both HACCP and ISO 9001 provide systems work on the philosophy that prevention beats cure though correction of issues or inadequacies is required when they occur.
ISO 22000 is aglobal standard that combines and additions the core components of ISO 9001 and HACCP to offer a structure for the creation, implementation and continual improvement of a food safety management system. The standard was released in 2005 and has grown year on year such that certification to ISO 22000:2005 food safety management system wants rose by at least 96 % during 2008.