FOOD SAFETY
Food safety refers to handling, preparation and storing of food in a way to minimize a risk of food related illness. Principles of food safety are applied in order to prevent food contamination. This can be achieved by different procedures:
Making and modifying documents
Record keeping control
Conducting internal audits
Training of employees
Preparing for audits and pre audits
Support in the preparation and improvement of infrastructure
FOOD SAFETY STANDARDS
The risk to consumer health can be most effectively eliminated, or reduced to an acceptable level, if hazard points have been identified. This is a preventive approach that is the basis of food safety standards. By implementing food safety standards, producers reduce the possibility of food contamination, and are recognized as “safe suppliers” in the market. In addition, they ensure compliance with food safety legislation.
HACCP SYSTEM
HACCP (Hazard Analysis Critical Control Point) is an internationally recognized, science-based food safety system, which is based on the prevention, reduction and elimination of food safety hazards. It is a system that identifies and monitors specific hazards that are present in food products: BIOLOGICAL, CHEMICAL or PHYSICAL, that could have negative consequences on the safety of food products. This hazard analysis is the basis for defining CRITICAL CONTROL POINTS-CCP: those points in the process that must be controlled to ensure the correctness of food products.
The application of HACCP is not possible without first meeting the principles of good manufacturing (GMP) and good hygiene practice (GHP). GMP / GHP are prerequisite programs that ensure compliance with general hygiene principles and adequate procedures and organization in all food-related activities. The GMP and GHP programs are applicable to all entities involved in the production, trade and handling of food, while HACCP is specific to a given plant or to a single product. Therefore, the HACCP plan is developed for each plant (or a product) separately. Main stages in the development of the HACCP plan are:
Training and formation of a team for HACCP
Product description
Determining the intended use of the product
Creating a process flow diagram
Verification of process flow diagram(s) on site
HACCP PRINCIPLE 1: Hazard analysis
HACCP PRINCIPLE 2: Determination of critical control point (CCP)
HACCP PRINCIPLE 3: Determining the critical limit for each CCP
HACCP PRINCIPLE 4: Establish monitoring procedures for each CCP
HACCP PRINCIPLE 5: Determination of corrective actions
HACCP PRINCIPLE 6: Establishing documentation and records
HACCP PRINCIPLE 7: Establishing a verification procedure
The HACCP system is an integral part of food safety management standards:
IFS GROUP OF STANDARDS: The IFS standard was created due to the growing needs of large retail chains to develop a single Standard for quality control and product health and safety products. The creators of this standard are the German and French retailers' associations, which in 2001 issued the first draft standard for the control and safety of branded products and named it IFS Food. The aim was to assess the supplier's food quality and safety system with a unified approach.
The IFS Standard currently includes eight standards developed for the entire supply chain:
IFS Food - a standard developed to control companies that produce or package food
IFS Global Market Foods - a standardized food safety program for retail chains as well as the food industry. It represents the first step towards the implementation of IFS Food.
IFS Wholesale / Cash & Carry-Standard Developed to Optimize Wholesale and Cash & Carry Market Controls and Procedures
IFS Logistic - for service companies dealing with logistics services
IFS Global Markets Logistic - created to facilitate the process of monitoring small and less developed logistics services
IFS Broker-applies to companies involved in "trading activities"
IFS HPC - a standard that ensures product safety
IFS PacSecure - for control of primary and secondary packaging
IFS PacSecure – za kontrolu primarne i sekundarne ambalaže
IFS Food Store - controls retail how well they control food safety
ISO 22000 STANDARD: ISO22000 is a standard that defines the requirements for a food safety management system. The requirements of this standard can be applied to all organizations within the food chain, from primary producers to packaging manufacturers, retail subcontractors, transport and storage, manufacturers of cleaning agents, additives and food ingredients.
In 2018, a new version of the ISO 22000 standard was released, ISO 22000: 2018, which offers an understanding of the “risk-based approach” (in accordance with Annex SL, and similar to ISO 9001: 2015, ISO 14001: 2015, ISO 45001: 2018) , which harmonized the structure of ISO standards and facilitated the application of integrated management systems.
FSSC22000 CERTIFICATION SCHEME: FSSC2200 is a food safety certification scheme / quality management system, which consists of three components:
ISO22000 (interactive communication, management system, process control, HACCP principles, prerequisite programs)
PRP - previously required programs (ISO / TS 22002-1 / BSI PAS): Construction and layout of the buildings, layout of rooms and workspaces, utilities - air, water, energy, waste disposal, suitability of equipment, cleaning and maintenance, management of purchased materials and raw materials, measures to prevent cross-contamination, cleaning and sanitation, pest control, staff hygiene, rework, product recall procedures, warehousing, Product information, Food defense and bioterrorism
FSSC22000 specific requirements - to ensure consistency, integrity and provide scheme management
Benefits of applying food safety standards:
Minimum probability of food safety incidents
Ensuring compliance with food safety legislation
Improving food safety performance through the food chain
Recognition of the company on the market as a manufacturer of safe food
Possibility to enter foreign markets
Increasing stakeholder confidence
Incorporating a “food safety culture” into the organizational culture
BRC Food standard: BRC Food standard: BRC Global Standard for Food Safety (British Retail Consortium) - Global Standard for Food Safety
In 1998, the British Chamber of Retailers (BRC) developed and published a technical standard for companies supplying retail chains with branded products. Originally, the standard was developed only for suppliers of branded food products, but today it is also applied to other sectors of the food industry. The standard was developed to support retailers and brand owners to ensure the quality and health safety of their products..
Standard requires:
Adoption and application of HACCP principles
Documented and functional quality management system
Standard for controlling the factory environment, products, procedures and personnel
Principles of BRC standards:
Reducing the possibility of double assessment
A documented and functional quality management system
Work and cooperation with accreditation bodies for the purpose of effective control and maintenance of standards
Promotion of direct participation of retail owners in the development and maintenance of the system
continuous review and improvement of standards and ancillary processes
Area of standards: wholesale, import, distribution and storage.BRC Food standard requirements:
1.Commitment of management and continuous improvement 2.Food safety plan - HACCP 3.Food safety and quality management system 4.Site standard 5.Product control 6.Process control 7.Staff
The BRC Standard currently includes six standards developed for the entire supply chain: for food safety, packaging, storage and distribution, non-manufactured trade, consumer products, retail.
