the Food Safety Modernization Act (FSMA) mandated

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In 2011, the Food Safety Modernization Act (FSMA) mandated HACCP planning across all industry segments, forcing the entire food industry to catch up with the latest safety requirements.

What is HACCP?

Hazard analysis and critical control points, or HACCP, is a preventive approach to safety for the food and pharmaceutical industries. It aims to identify, prevent and reduce possible hazards in the food chain, from production to distribution and storage. Based on risk-assessment, the HACCP approach allows both industry and government to establish and audit safe food production practices. 먹튀검증

Who is HACCP applicable to?

HACCP is applicable to any business directly or indirectly involved in the food chain:

 

  • Production, processing and packaging
  • Storage, transport and distribution
  • Preparation and distribution of food
  • Shop – retail and catering 먹튀검증사이트

 

The Principles of HACCP

 

    1. Conduct a Hazard Analysis that involves identifying where the risks of hazards may occur.

 

    1. Determination of Critical Control Points (CCP). CCP are points, steps or procedures at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.

 

    1. Establish critical limits. Determine the maximum and minimum value by which hazards are controlled. The critical limit is usually a measure such as time, temperature, pH or weight.

 

    1. Determination of processes for monitoring the CCP in order to ensure they remain within critical limits.

 

    1. Determination of corrective actions in case the monitoring shows that the CCP is not within the limits.

 

    1. Determination of procedures for verification. This principle determine the effectiveness of the HACCP plan.

 

  1. Record keeping. Information about the HACCP plan, procedures and critical limits must be recorded.

 

Benefits of being HACCP certified:

 

  • Improved food safety
  • Increased business awareness of food risks
  • Increased buyer and consumer confidence
  • Compliance with food law
  • Reduction in complaints
  • Reduced risk of negative publicity

 

The most important thing about HACCP is that it is a preventive approach to controlling food hazards and not a product quality one. Food businesses are legally obligated to put in place, implement and maintain a permanent procedure based on HACCP principles.

Tom Chicoine is Vice President of Business Development for Cooltrax Americas and has thirty years of senior management responsibility within food manufacturing, distribution, transportation and related industries. Prior to Cooltrax, Tom was founder and CEO of Truck Care Network, an organization which developed unique processes, programs and information systems providing an unparalleled approach to networking maintenance and rapid services for the commercial trucking industry.

 

The British Retail Consortium has created a series of safety standards which BRC food must meet. The consortium is an organization in the United Kingdom that represents the interests of local retailers. With the following of these standards, retailers can know that what they are getting is a safe and quality product. Requirements ensure that important processes, personnel, and the production environments are all strictly controlled. Hazard analysis of all sectors in the industry is performed and corrections are made continually to provide a superior result.

BRC standards are implemented by manufactures all over the world, and especially the ones that supply retailers in the UK. By passing a third party certification process, manufacturers, brands, and retailers meet legal requirements and guarantee their customers safety. Standards are extensive and are applied to a great range of food processing and handling procedures. They cover a series of legal responsibilities as well.

These standards are especially relevant to companies that supply foods to UK retailers, no matter what the originating country. Usually complying to standards is required for supplying to UK retailers. This is one of several reasons why this standard has been implemented by several organizations around the world.

Requirements include updating quality management systems and documentation as well as making sure factory processes, personnel, products, and environments are closely monitored. Hazard analysis critical control points programs, or HACCP programs, are necessary to comply with requirements as well.

In international food trading, hazard analysis is crucial. This allows potential hazards to be readily identified and for control limits to be established at several points along the production process. Every sector in the industry completes hazard analysis procedures. Service operators, manufacturers, processors, and primary producers are all included.

Following the BRC guidelines can benefit an organization in several ways. The safety of its products will be increased as safety management is enhanced. Further, meeting the regulations proves that companies are fully committed to providing the population with safely consumed goods. Participating companies are granted recognition and are accepted as partners by retailers in the UK community. As the confidence in quality improves, fewer supplier assessments will be required as well.

Standards are applied to several areas like quality, safety, and hygiene in various sectors of the industry. They address diligence expected of packers and fillers, suppliers and manufacturers, and retailers. One verification type is agreed on which allows manufacturers and suppliers to create production reports in an easily organized way. Manufacturers know that suppliers are following good hygiene practices. Furthermore, continual surveillance and improvements are done, so products will remain among the highest quality available.

BRC food has met with several rigorous UK regulatory standards. These products have been checked repeatedly for quality and safety throughout their handling and processing. Hazard analysis in all sectors of the originating production industry must be completed, and constant monitoring and correcting ensures foods are of the highest quality. This ensures retailers that they will receive only uncontaminated foods and can provide these to the general public without risk. Organizations that meet these regulations are recognized accordingly. Receiving certification is normally a requirement for gaining approval to supply UK retailers.

 

BRC food has met with several rigorous UK regulatory standards. These products have been checked repeatedly for quality and safety throughout their handling and processing. Hazard analysis in all sectors of the originating production industry must be completed, and constant monitoring and correcting ensures foods are of the highest quality. This ensures retailers that they will receive only uncontaminated foods and can provide these to the general public without risk. Organizations that meet these regulations are recognized accordingly. Receiving certification is normally a requirement for gaining approval to supply UK retailers.

 

 

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