We all know that food is necessity for all the human being for survival – if the food we consumed are not safe – which leads potential to life at Risk. So, we everyone know that importance of Food Safety for survival.
For keep the Food we consumed are safe – we have to look into the all aspects of Food safety i.e entire the Food Supply chain – if the entire food supply chain (Farming to consuming the food) marinating the Food Safety then we can assure that Food is safe to consumption, that will not affect adversely to our health.
There are various factors that the affects the Food Safety of the products, some of key factors are given below (but not limited)
These factors are not limited to Food Safety attention – apart from these factors – there may be some other factors – which could affect the food safety – which can vary from organization to organization considering their product and services. But These are the key factor which most affects the Food Safety if it is not managed properly in context of Food Safety.
International Organization for Standardization (ISO) has developed to Food Safety Management System Standard- ISO 22000:2018. This ISO 22000 Standard has been developed by ISO as standard business practices of Food Safety Management System – All the requirements said in this ISO 22000 Standard are in generic in nature – which can be applicable to any organization who are into Food Supply chain business (Farming / Manufacturing /processing / Storage/ Transportation/ Servicing / Packing / Delivery etc.)
Some of Key requirements of ISO 22000 Food Safety Management system are given below for reference, but it is not limited. There are some other requirements in FSMS, where the organization may look in the ISO 22000 Standard considering the nature of activities of the organization.
Establishing the food safety policy and procedures
Objectives of the food safety management system and planning to achieve them
Awareness and Training
Preparation of the flow diagrams
Prerequisite programmes (PRPs)
Emergency preparedness and response
Hazard identification and determination of acceptable levels
Hazard control plan (HACCP/OPRP plan)
Validation of control measure
Determination of critical limits and action criteria
Monitoring systems at CCPs and for OPRPs
Handling of potentially unsafe products
Apart from these requirements, the organization is advisable to first Look in HACCP requirements and implement the HACCP in the organization along with the ISO 22000 requirements. Which will help the organization to have better Food Safety Management in the organization.
Once the organization completed the implementation of ISO 22000 Food Safety Management System in the organization. Then they can contact to accredited ISO Certification Body for ISO 22000 Certification in the organization.