Different states have different food safety standard governed by different agencies and independent bodies that ensure the general public access a safe and fit food which is free of diseases and unsafe substances. The state’s authority has the responsibility of making sure that the standards and measures of food security standards are enforced while they are bodies and agencies with mandate to ensure that the general public has access to safe food. One of the major and powerful organization in creating these standards as the world health organization. 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.
The food safety compliance and management system has some requirements discussed briefly in this page. In order to develop safety plans, the implementation of food safety management and requirements is based on the microbiological criteria for food and there are guidelines. 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.
When it comes to system requirements it describes the expected contents of a food safety management system. The senior management has the responsibility of demonstrating its commitment to comply 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 senior management has the mandate of allocation of responsibilities and authority, appointing the practitioners, ensuring adequate training and documenting job descriptions.
It is also the responsibility of system requirements to conduct management reviews and to ensure the continuity of the plan. 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.
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. There should be availability and maintenance of the equipment, utensils, vehicles, hand washing facilities as a part of the requirements.