In order for the general public to access safe and fit food which is free of diseases and unsafe substances, different agencies and independent bodies governed the safety standards of food which are different from state to state. The state’s authority has the responsibility of making sure that the standards and measures of food security standards are enforced while they are bodies and agencies with mandate to ensure that the general public has access to safe food. It important to note that the world health organization has the responsibility of creating the food safety standards as a powerful and major organization. The food safety measures covers a large area including how the food is refrigerated or transported, mixing of different types of food, food handling, and food labeling.
The food safety compliance and management system has some requirements discussed briefly in this page. The implementation of these requirements and food safety management is based on the microbiological criteria for food as well as guidelines to develop safety plans. It is important to know that there are three key sections involved in implementation of the safety measures of food which is the system requirements, food safety fundamentals that is the building, equipment design, construction and prerequisite programs.
To begin with, the system requirements describe the expected contents of the food safety management system. The senior management has the responsibility of demonstrating its commitment to comply with this code and producing safe food products. The management has a documented management policy that reinforces this commitment and to ensure an effective communication. The senior management has the mandate of allocation of responsibilities and authority, appointing the practitioners, ensuring adequate training and documenting job descriptions.
It is also the responsibility of system requirements to conduct management reviews and to ensure the continuity of the plan. This is the stage where food safety compliance includes specifications for and control of raw materials, contract service providers, packaging, finished products and contract manufacturers. The second point is the compliance with food registration. This section requires that there is an establishment of safety fundamentals, control of incoming goods and services, safety plans, non-conforming products /equipment procedure, and preventive action procedures.
In the last section of the prerequisite programs, the requirement includes the calibration, maintenance, training, cleaning/sanitation, monitoring of water quality, personnel practices, control of physical contaminants, pest control, transports/delivery, supplier approval, allergen control and waste management. There is the need of having preventive safety risks, on-site laboratories, first aid facilities, staff amenities and protective clothing and waste disposal. It important to have a building, equipment design and construction that is in a location or environment that is suitable and managed in order to prevent safety risk. The requirements prescribed that the equipment, utensils, vehicles, hand washing facilities are well maintained and available.