The Necessities of Food Safety Agreement.
The food safety standards are different from state to state governed by different agencies and independent bodies in order to ensure that the general public will access safe and fit food that is free of diseases and unsafe substances. There are bodies and agencies mandated with ensuring that the general public has access to safe food and the local authority has a responsibility of ensuring that these standards and measures are fully and enforced. One of the major and powerful organization in creating these standards as the world health organization. The food safety measures covers a large area including how the food is refrigerated or transported, mixing of different types of food, food handling, and food labeling.
The food safety compliance and management system has some requirements discussed briefly in this page. The implementation of food safety management and the requirements of this compliance is based on the microbiological criteria for food and guidelines to develop safety plans. There are three sections for the implementation of these safety measures which are system requirements, food safety fundamentals which is the building, equipment design, construction and prerequisite programs.
On the first section which is the system requirements, the description of the expected contents of the food safety management system is included. The duty of the senior management as to demonstrate its commitment to complying with this code and producing of safe food products. It has a documented management policy which reinforces this commitment and to ensure an effective communication. The mandate of this body is to allocate responsibility and authority, appointed the practitioners, ensure adequate training and documented job descriptions.
The system requirements conduct management reviews and ensure the continuity of the plans. The requirements for food compliance here include the specifications for and control of raw materials, contract service providers, packaging, finished products as well as contract manufacturers. The food safety fundamentals as the second key factor requires compliance with food registration. This section requires that there is an establishment of safety fundamentals, control of incoming goods and services, safety plans, non-conforming products /equipment procedure, and preventive action procedures.
In the last section of the prerequisite programs, the requirement includes the calibration, maintenance, training, cleaning/sanitation, monitoring of water quality, personnel practices, control of physical contaminants, pest control, transports/delivery, supplier approval, allergen control and waste management. There is the need of having preventive safety risks, on-site laboratories, first aid facilities, staff amenities and protective clothing and waste disposal. The building, equipment design, and construction should be in a location or environment that is suitable and managed to prevent safety risk. It should be noted that there is a requirement of availability and maintenance of equipment, utensils, vehicles, and hand washing facilities.