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. The world health organization is a major and powerful organization that create the food safety standards. It is important to note that the food safety measures include how food is refrigerated or transported, mixing of different types of food, food handling, and food labeling.
This article will discuss the requirements of food safety compliance and management system. 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. The implementation follows three key sections which are the system requirements, food safety fundamentals which is the building, equipment design as well as 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. It the responsibilities of the senior management to demonstrate its commitment to complying with this code and producing safe food products. It is important to note that the management has a documented management policy that reinforces the commitment and ensures 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. This is the stage where food safety compliance includes specifications for and control of raw materials, contract service providers, packaging, finished products and contract manufacturers. The second point is the 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.
Lastly, the pre-requisite programs include, 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. It is important to have preventive safety risks, on-site laboratories, first-aid facilities, staff amenities and protective clothing as well as 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.