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. In almost all countries in the world the authority has the responsibility of making sure that the standards and measures of food security standards are enforced while there are bodies and agencies which will ensure that the general public has access to safe food. It important to note that the world health organization has the responsibility of creating the food safety standards as a powerful and major 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.
Below the discussions about the food safety compliance and management requirements. The implementation of these requirements and food safety management is based on the microbiological criteria for food as well as 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.
To begin with, the system requirements describe the expected contents of the food safety management system. It the responsibilities of the senior management to demonstrate its commitment to complying with this code and producing safe food products. It has a documented management policy which reinforces this commitment and to ensure an effective communication. It has the responsibility of allocating duties and authority, appointing the practitioners, ensure adequate training and document job description.
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. It important to have a building, equipment design and construction that is in a location or environment that is suitable and managed in order 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.