A food safety management system FSMS is a systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat. All businesses are required to put in place, implement and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP).A safety management system for food can ensure regulatory compliance to ISO standards by actively controlling risks and hazards throughout the food process. Significant biological, chemical or physical hazards are identified at specific points. Once identified, these hazards can be prevented, eliminated, or reduced to safe levels. Record keeping and documentation will help maintain your plan.Setting up an effective management plan on your own is not easy. Hiring an ISO expert, such as Ledge Inc. to help your company implement an effective plan will keep both your business and the public safe from foodborne illnesses.
SMS is composed of four functional components:
Safety Risk Management.
A food safety management system is a group of practices and procedures put in place to actively control risks and hazards throughout the food process and ensure regulatory compliance. One such system is a Hazard Analysis Critical Control Point (HACCP). An effective HACCP is written specific to each operation for ISO standards. The way a HACCP works is by setting up a system based on 3 steps:
1) Identify and evaluate the hazards by conducting a hazard analysis and determining the critical control points (CCP).
2) Controlling the hazards by establishing critical limits, monitoring procedures, and identifying corrective actions.
3) Verify the effectiveness and maintaining the HACCP plan by establishing procedures for record keeping and documentation.
A safety management system for food can ensure regulatory compliance to ISO standards by actively controlling risks and hazards throughout the food process. Significant biological, chemical or physical hazards are identified at specific points.A food safety management system comprises a hazard plan, such as a HACCP or HARPC plan, and a comprehensive monitoring system.
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