Necessary Requirements for Enabling a Food Safety Management System

EC food hygiene rules, brought in in 2006, require all food firms to carry out documented food safety management systems based on Hazard Analysis Critical Control Points principles.
This implies being conscious of all the food safety risks in their food operations and putting systems in place to control them. A big step in protecting food safety is the implementation of a structured Food Safety Management System that’s incorporated into the management activities of the business. The Food Safety Management System must consider legal requirements in addition to physical, chemical, biological perils identified by the HACCP.

In order to set up an effective food safety management system many key managerial requirements are necessary. Management systems should merge the affairs of key functions. Senior management should communicate policy and standards and responsibilities with authority levels should be obviously defined. It must be obvious to all personnel that everyone seems to be accountable for food safety. Food safety management responsibility shouldn’t to be delegated to technical personnel. Using a comprehensive HACCP system and having carried out hazard analysis and assessment is fundamental to the food safety management system. All the above must be maintained by frequent verification activities

One of the first steps for an organisation implementing a Food Safety Management System will be to consider are their customer wants and what will have to be done to meet those necessities. Most patrons will require a food safety management system to be licensed to a recognised standard. These could include BRC, SQF, ISO 22000 or FSSC 22000, all of which are approved by the GFSI scheme.

Choose which food safety management system standard fulfills your client needs and buy a copy. This standard should be read and accepted by key personnel.

You need to begin the whole food safety management system implementation process by the senior management preparing an organisational plan. In this process food safety policies and objectives must be generated as responsibility for a food safety management system lies with senior management. At this time the resource consisting of personnel, infrastructure, coaching and work environment needed to implement, maintain and improve the food safety management system should be considered and provided.

The food safety management system documentation must be created based on research by your HACCP staff. The HACCP team must generate HACCP plans and associated documents, procedures and records that ensure the safe produce of your products.

The next stage to implementing your food safety management system is disclosure and coaching. In the implementation phase all personnel should be taught, obey procedures and fill out records that demonstrate the effectiveness of your food safety management system.

When your food safety management system is implemented, verification activities must be done to show it is working efficiently. Once you have done that and found the system to be operating effectively you should arrange your assessment with your selected certification body. At that point the controlling body will carry out an audit and review your food safety management system and decide whether you should be advocated for registration. When you have been approved you will get a certificate approving your food safety management system meets the prerequisites of your prefered food safety standard.
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