The implementation of a food safety management system is a systematic approach to prevent unsafe food. There are several methods and tools, such as HACCP, which together with a management system (e.g. ISO 9001) form the bases for an overall food safety management system. Hazard Analysis and Critical Control Points (HACCP).HACCP is a prevention-based food safety system. It is a systematic method for Analyzing a food process; determining the possible hazards; Designating- The critical control points necessary to prevent any unsafe food.
- To give the customers the confidence that the products have been produced hygienically and safe.
- To demonstrate the intention to take all reasonable precautions and exercise due diligence in the hygienic production of the products.
- Customers are also requiring certification or assessment when they import into countries with Food Safety legislation.
- To significantly decrease the number of customer audits and therefore safe costs and management time.
- A cost-effective way to reduce wastage and recalls
- A certification or an assessment can help in reducing costs by having a better relationship with the national food safety authorities.
- Certification or assessment of a Food Safety Management System will increase the effectiveness of the Management System regarding food safety.
- The majority of British retailers have stated that registration to BRC will become mandatory requirement to supply them.
For more information regarding implementation and certification contact Pradipta Mishra .