Safety Controls in the Food Industry

The consequences of food-borne illness can be catastrophic not only for the consumers but also for retailers and other organisations in the supply chain. All organisations in the food chain 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 assessment of the risk should be made using a HACCP approach to implementing a food safety management system (FSMS).

A fundamental part of achieving safe food is the implementation of a structured FSMS that is incorporated into the overall management activities of the organization. The Food Safety Management System should address quality and legal requirements in addition to food safety hazards. Food business operators are required to think logically about what might go wrong with the food that they sell and what they must do to ensure it is safe for their customers.

Implementing a HACCP based FSMS is essential in achieving food safety. The HACCP system and guidelines were developed Codex Alimentarius Commission and require a logical approach to assessing chemical, physical and biological hazards. Starting from a process flow diagram of the operation food business should assess which hazards need to be controlled at each step of the process. The key steps where control is needed are known as critical control points. Measures to control each hazard and the food safety limits should be established for each critical control point. Records of checks at critical control points should be completed as these will provide a due diligence defence if necessary.

Some organisations use both HACCP and ISO 9001 to form a food quality and food management system. ISO 9001 focuses on consumer satisfaction and one of the most important customer expectations is food safety so this is a logical approach. Applying HACCP within an ISO 9001 quality management system can result in a food safety management system that is more effective than implementing ISO 9001 or HACCP separately. Both HACCP and ISO 9001 provide systems work on the philosophy that prevention is better than cure although correction of problems or deficiencies is required when they occur.

When choosing a standard for their FSMS to be approved against many organisations select ISO 22000 Management Systems - Requirements for any organization in the food chain. ISO 22000 is an international standard that combines and supplements the core elements of ISO 9001 and HACCP to provide a framework for the development, implementation and continual improvement of a Food Safety Management System. It has core requirements for Food Management System General Requirements, Documentation Requirements, Management Responsibility, Management Commitment, Safe Food Policy, Planning Communication, Resource Management Infrastructure, Work Environment, Planning and Realization of Safe Products, Prerequisite Programmes, Hazard Analysis, Verification, Planning, Traceability, Control of Nonconformity, Validation, Monitoring and Measuring and Improvement. It would be reasonable to expect some element of these in any food safety management system.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com is the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

The Answer to Food Safety

In the past, consumers all over the world were at risk of picking up all sorts of food-borne illnesses purely because there was no legitimate and effective food safety management system in place. But that has all changed with the implementation of the HACCP.

Formulated for NASA's astronauts

The Hazard Analysis Critical Control Point (HACCP) was formulated in the 1970's in an effort to supply food that was totally safe and untainted by pathogens or bacteria to the men on the outer limits of space - NASA's astronauts.

With the hefty clout of both NASA and the US Army behind it, HACCP quickly developed into the preferred food safety mechanism the world over and, today, virtually every country on the planet prescribes to the principles of this proactive system.

Food safety was traditionally reactive

Food manufacturers, from the farm to the fork, traditionally used to rely on end product testing, snapshot inspections of compliance by the relevant governmental bodies and the simplicity of 'shelf life' to determine food safety.

Once a problem was pinpointed, the industry would react. The food safety process was therefore simply a reactive one that, in effect, was merely closing the stable door once the horse had already bolted...and kicked a number of hapless victims in the head on its way out!

The simple steps of HACCP

Through a process of steps, the HACCP simply

* Identifies all significant hazards associated with a specific food production and looks at effective ways of controlling these risks

* Determines the critical control points (CCP)where these hazards can either be effectively controlled or totally eliminated

* Sets up systems to monitor these CCPs

* Establishes relevant corrective activities, if necessary

* Establishes verification procedures to confirm that the HACCP system is being properly implemented

* Implements a system of record-keeping, including sanitation logs, shipping documentation and supplier agreements so that the entire food process can be followed and scrutinised.

Each industry will have different identifiable hazards, critical control points and effective procedures to deal with its specific hazards. So each industry has its own dedicated food safety system that simply follows the procedures laid out by the HACCP system.

Only HACCP-approved chemicals and industrial cleaning equipment will suffice for this mandatory process, with hot high-pressure cleaners, steam cleaners and other specialist equipment earmarked to do the job.

Thankfully, the consumer can now rest a little easier in the knowledge that the food processing sector is being properly managed and controlled by an effective and proactive food safety management system - in short, the pre-emptive power of HACCP.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com is the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Hygiene, You and the Law

The Law

From the 1st January 2006, new EU legislation came into effect regarding food hygiene regulations. This affects all food business operators who are now required to put into place, implement and maintain procedures based on the seven principles of HACCP.

What is HACCP?

Hazard Analysis Critical Control Point (HACCP) is a food safety management system designed to assist food business operators in maintaining hygiene standards, therefore proving that they are complying with the above legislation.

There are seven basic principles of HACCP outlined below that you need to do:

1. Analyse Hazards - identify all potential hazards (microbiological, physical and chemical).
2. Identify Critical Control Points - identify the point at which a hazard could occur therefore harming the consumer.
3. Establish Critical Limits - set the parameters of the control points so that out of control activity can be identified.
4. Establish/Implement a Monitoring System to monitor the critical control points.
5. Establish Corrective Action - establish corrective action to be taken when the parameters of critical control points have been breached.
6. Establish Procedures to Verify that points 1-5 are working effectively.
7. Establish Reporting Procedures to provide evidence that the HACCP system is working effectively - these reports should be made available on request.

How Can a Temperature Monitoring System Help You With HACCP?

Enforcement

Current legislation places the responsibility on the food operator to make sure that their food is safe. HACCP has been designed to assist them in doing this.

Failure to Comply with Legislation Carries Serious Penalties

In most cases the local authority is responsible for enforcing food hygiene laws and will take action against you in order to protect the public if necessary. It is often the case that enforcement officers will inspect premises without prior notice and can ask you to produce relevant reports and documentation in order to prove due diligence.

Preliminary Enforcement actions may include:

• Taking food samples 
• Record inspection 
• Written letters requesting that problems are corrected
• In more serious cases, enforcement actions can involve one or more of the following:
• Serving of legal notices 
• Serving of hygiene improvement notices
• Prohibition notices 
• Closure of premises 
• Prosecution, fines and even imprisonment

To prevent any of the above, you should invest in a wireless temperature monitoring system that monitors your critical control points, alerts you when your set limits exceed their set parameters, and produces the reports you need to satisfy your local enforcing authority.

Legal Requirements

Schedule 4 of the Food Hygiene Regulations regarding Temperature Control Requirements states that foods that are likely to support the growth of pathogenic micro-organisms or encourage the formation of toxins are to be held at or below 5°C or at or above 63°C (this being the danger zone).

Responsibilities of a Food Business Operator

The following specification relating to temperature monitoring has been taken from Article 4 of Regulation (EC) No.852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs.

"Food business operators shall, as appropriate, adopt the following specific hygiene measures: 3.(c) compliance with temperature control requirements for foodstuffs;"

Use a Temperature Monitoring System as Your First Form of Defence

The aspects of the law relating to temperature monitoring/control have been outlined above, however, the responsibility of proof rests with you as the food business operator. EHO's can enter premises without notice, (at a time of day which is considered to be reasonable), and request to see audit trails and all due diligence data. It is becoming more apparent that pen and paper is just not good enough! Get an automated wireless temperature monitoring system for protection, accuracy and proof that your foods are being 'temperature- monitored' appropriately.

It is also necessary to highlight that there are certain foods that are exempt from temperature control and can be kept at ambient temperature if they have been treated in a certain way and their packaging remains intact .e.g. foods kept in jars, canned foods or air-dried foods. Any specific instructions on packaging should also be taken into account.

Temperature control requirements should be understood and interpreted within the general context of HACCP.

HACCP covers various aspects of food safety and hygiene of which temperature monitoring is a part. Hazards are identified and controls put into place to minimise, even eliminate the risk to the consumer.

Therefore being able to prove due diligence and have your stock and reputation protected is highly important. In addition you can run your business with the peace of mind that you are operating within the guidelines of HACCP and food safety legislation.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com is the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Hygiene - The Eight Principles of "From Farm to Fork"

Food hygiene can be compromised at eight different stages in its supply and preparation. These stages start on the farm and end on the fork.

At every stage great care must be taken to ensure that the end product will be safe to eat. Let's define all eight stages.

The eight stages are:

1) The farm

Animals, and crops must be handled and cared for humanely & professionally by trained professionals and with proper supervision by qualified Vets.

2) Transportation of raw materials

Animals and crops must be transported in a way which complies with state legislation and ethical codes.

3) Processing plants

This stage includes slaughter houses, packing stations and factories. All of these sites should be authorised by appropriate regulatory bodies, have a valid manufacturers license, issues to state and national specifications, and comply with GMP, ISO 9002 and HACCP's standards. All authentic, safe products should have the name address and telephone number of the processor or manufacturer clearly printed on the packing.

GMP=Good manufacturing procedures

HACCP=Hazard analysis and critical control points

Iso=International standards organization

4) Food Distribution networks

Distribution of food must be done according to National, state and city regulations. Likewise deliverymen must be clean and well presented. Transport containers must be clean inside and out and be designed specifically to transport the type of food in them, EG. Frozen, chilled.

5) Food Delivery and food storage

Food should be delivered in good condition with undamaged packaging. It should be stored in suitable conditions for that type of food & in a way that prevents cross contamination with other food sources. This includes food storage in the home of the consumer.

6) Preparation of food before cooking

Food should be prepared along clean guidelines. Meat should be thawed in refrigerated conditions and kept separate from vegetables, dairy products, eggs etc. by keeping the meat in a closed container during the defrosting process. Fresh vegetables should be cut on a separate clean cutting board and knives should be thoroughly washed before being used to cut other foodstuffs. In Professional kitchens there should be separate work stations for unclean vegetables, raw meat, dairy confectioneries and salads.

7) Cooking, roasting, baking

Cooking the food will kill most bacteria but keep in mind that some bacteria and toxins survive high temperatures so it is most important remember to keep food hot until eaten or Alternatively chill in small containers and freeze as quickly as possible. Bacteria cease to be active at temperatures of less than 4 degrees centigrade.

8) Serving

Serving food is often the stage when most people let down their guard. Food should be served at a temperature of above 70 degrees centigrade or at a temperature of 5 degrees centigrade or less for cold foods. Serving dishes, pates and cutlery should be spotlessly clean after being washed thoroughly at a temperature of above 70 degrees centigrade.

By checking all these stages as thoroughly as possible you can cut your risk of getting food poisoning considerably.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

A Checklist to Ensure a Plain-Sailing Festive Season

So to act as a reminder of what you should be doing and the positive business impact of following good practice in safeguarding your business and helping it to become more profitable, we've produced a Top 10 checklist. If you can honestly answer yes to all these questions then you are in very good stead to confidently enjoy the New Year without any food hygiene concerns.

Here's your top 10 food hygiene checklist pulled together from EHOs. Score your own business and see how you get on:

• Are all your staff aware of (and sticking to) the correct working hygiene practises?
• Do you have a robust & documented Food Safety Management System?
• Are your systems built on HACCP principles? (Hazard, Analysis, Critical Control Points)
• Are your staff trained to an appropriate level? (ideally Level 2 Food Hygiene Certificate)
• Do you have a cleaning schedule showing what to clean, who cleans, and when?
• Are you aware of the imminent changes to food labelling (new 'use by' rules)?
• Do you routinely use probe thermometers to check food temperatures?
• Are your staff aware of the Danger Zone temperatures & times?
• Are you displaying your food hygiene inspection rating in your premises?
• Have all the foods that you produce been included in your food safety management system?
• Food Temperatures

Getting food temperatures right is of paramount importance as in drastic cases, it can be the difference between life and death. Not only should you routinely check food with probe thermometers but you should also be confident that every member of staff can do so correctly. The probe should always be disinfected before uses, cleaned with antibacterial wipes, have a working battery and be regularly checked. You should also be sure to check all food including delivered food, individual dishes and food in the oven to be sure to keep anything from entering the Danger Zone.

The Danger Zone

The Danger Zone is 5°C to 63°C and food should not be kept in it for any longer than is absolutely necessary. This can be done by minimising the amount of time taken from preparation and cooking through to serving. Food is likely to be in the Danger Zone if it is kept at room temperature, heated or cooled slowly or left in the sun. However, bacteria is killed by high temperatures so ensuring that food is cooked so that its centre reaches 75°C for at least two minutes at is essential.

Cleaning

Disinfecting the workplace and preventing the growth of bacteria is a crucial requirement of any food related business. To do this as effectively as possible you should adopt a 'clean as you go' practice and devise cleaning schedules for your staff to follow. You should also make use of appropriate sanitisers and detergents.

HACCP - 'Hazard Analysis Critical Control Point'

ALL food and drink businesses must now put in place a Food Safety Management System based on HACCP principles and keep up-to-date records on food production activity by law. Hazard Analysis is used to identify any threats to safety where critical control point refers to the changes implemented where a failure would be critical to food safety. It is a business's responsibility to carry out this analysis and make appropriate changes where necessary thereby fulfilling HACCP.

Following the information we have provided above, is synonymous with having good food hygiene. As long as you and all your staff remain up-to-date with these facts and keep abreast of any changes, you should not have any problems in the New Year.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles