Food Safety Management System Requirements
All food businesses are required to implement documented food safety management systems based on HACCP principles by EC Food Hygiene Regulations 2006. Any Food Safety Management System should address legal requirements in addition to physical, chemical, biological hazards identified by the HACCP. This means food businesses should understand the food safety hazards in their food operations and take measures to control them. Having a structured Food Safety Management System that defines the key responsibilities and authority levels within the organisation is a fundamental part of achieving food safety. The system should be supported by procedures and records that are followed and completed by competent trained personnel.
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