Put simply, a food safety management system aims to prevent any adverse health effects on consumers by establishing a standard to be followed. Additionally, there are international regulations, including ISO 22000, for example, that food business operators will be able to remain in compliance with.
The Purpose
Considering that improperly prepared are mishandled food can lead to foodborne illnesses, it’s important to create a kitchen environment that is safe and conducive to consumption with no danger attached.
Apart from the inherent concerns that unsafe food would present for consumers, the reputation of whatever establishment caused the issue would be on the line.
Nobody wants to compromise on certifications or potential partnerships that are very important to maintain a business in this industry.
Furthermore, with proper standards in place, there are going to be fewer returns, fewer customer complaints, and the relaxation of knowing that you’re not going to get into any trouble because of not following food laws.
Key Elements
HACCP
HACCP stands for Hazard Analysis and Critical Control Points. This uses a measurable approach to having operators establish monitoring procedures, verification procedures, proper documentation, and corrective action. It uses a system that does an evaluation of hazards and the critical control points that need to be managed, as well as establishing acceptable thresholds in each area.
Management
This is where food business operators will be able to maintain the effectiveness of whatever food safety management system may be in place. Technically speaking, any methodology can be selected, though you may want to go with an ISO system to be on the safe side.
Communication
There must be an adequate line of communication between distributors, suppliers, providers, and consumers. Essentially, it is an establishment of transparency about where food is coming from and where food is going.
Prerequisites
It’s good to have at least basic activities and conditions that help food business operators to maintain adequate safety. For example, there are Good Manufacturing Practices (GMP) and Good Agricultural Practices (GAP).
A food safety management system is essential to the maintenance of an operation that provides edible items that are safe to consume. It relies on principles and standards that allow for a repeatable formula to success.
