Tuesday, April 14, 2015

Food Safety Program

Food safety is defined as a finished product that does not contain a food hazard when used according to its intended use. It is a set of actions and systems designed to minimize the occurrence of food safety hazards within a food production, processing and preparation facility.

The food safety program focused in the identification of hazards and management of the hazards in all business functions is the most important means to ensure food safety within a food retail business.

Food safety must be its priority and this priority should be defined in a written food safety policy statement that addresses all possible hazards establish control measures and specifies corrective actions.

If a food business is required to have a food safety program, it must examine all of its food handling operations in order to identify those food safety hazards that might reasonably be expected to occur and prepare a written safety program to control these hazards.

The program must include controls for the identified safety hazards, ways to monitor the controls are working and steps to be taken when a hazard is not under appropriate control.

Food safety standards may be established by governments, industry groups and individual companies.

All the activities in a food safety program have the ultimate goal of preventing the physical, chemical and biological contamination of a product so the food would not cause harm or sickness to the consumers who eat it.
Food Safety Program 

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