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 specifically 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. Once identified, these hazards can be prevented, eliminated, or reduced to safe levels. Record keeping and documentation will help maintain your plan.
