Is defined as the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff, taking into account its intended use.
Food safety and food hygiene are important as they ensure that the food you handle, and produce is safe for consumption. If food safety and hygiene are not maintained, consumers could become seriously ill with food poisoning and food borne illnesses.
A few examples of what is meant by food hygiene
- CleanKeep your employees and work areas clean.
- Separate Ensure that you keep raw meat and other raw animal products away from other foods.
- CoolEnsure that food is cook properly and the preparation of food is done correctly.
- ChillEnsure that food is stored appropriately, both before and after cooking.
Food safety is an issue that will always be on consumers’ minds. Over the years, many regional and customised food safety standards have evolved in order to enhance food safety and address the issues raised by manufacturers, suppliers, retailers and consumers.
The Global Food Safety Initiative (GFSI) fully recognises FSSC 22000 as a new food safety standard.
FSSC 22000 incorporates many of the principles of other GFSI approved food safety standards. FSSC 22000 presents one of the most comprehensive approaches to a food safety management system for those engaged in the manufacturing of food items.
Because of its basis in ISO 22000:2005, the new standard seamlessly integrates into other quality management systems such as ISO 9001, ISO 14001 and OHSAS 18001, making it an integral part of any food manufacturing organisation’s ability to improve quality and ensure safety.
Ultimately, FSSC 22000 combines the benefits of a business management tool linking food safety and business processes with the ability to meet growing global customer requirements for GFSI recognised supplier food safety system certification.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (GMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles should be successfully applied in food processing plants, retail food stores, and food service operations.
Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
This means that Food Hygiene Management, in conjunction with your OHS Management, is a must.
The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
- Principal 1Conduct a hazard analysis
- Principal 2Determine the critical control points (CCPs)
- Principal 3Establish critical limits.
- Principal 4Establish monitoring procedures
- Principal 5Establish corrective actions
- Principal 6Establish verification procedures
- Principal 7Establish record-keeping and documentation procedures
Hospitality demands safe environment …
Ensure your working environment is safe for your employees and loyal customers.