The Position of Authorities in Achieving Food Safety Legislation

The task of governments in implementing food safety legislation to guarantee organisations inside the food chain have an adequate food safety management system is constantly rising. States can consider the contents of steering documents from the WHO and CODEX and decide how to implement general beliefs of food cleanliness to protect buyers from sickness or injury due to food. Implementation is important to maintain confidence in worldwide traded food and supply food hygiene education programmes which effectively communicate the rules of food hygiene to industry and consumers.
All organisations in the food chain should apply applicable basic hygienic practices to provide food which is safe and suitable for consumption.
When making a decision whether aduty is necessary or acceptable, an evaluation of the risk should be made using a HACCP approach to kicking off a food safety management system.

Potential sources of contamination from the environment should be considered when implementing a food safety management system. First food production should not be carried on in areas where the presence of potentially dangerous substances could lead to an unsuitable level of such substances in food. Producers should as far as practicable implement measures to regulate contamination from air, soil, water, feedstuffs, manure, waste, insecticides and veterinary drugs. Food sources should be protected from faecal and dangerous substances stored reasonably. Premises, apparatus and facilities should be located, designed and built to make sure that contamination is minimised. Design and layout should permit acceptable maintenance, cleaning, minimize contamination from surfaces and materials, and supply effective protection against pest access and harbourage. Food conglomerates should be located away from environmentally polluted areas and industrial activities which pose aheavy threat of contaminating food, areas subject to flooding unless adequate safeguards are offered, areas subject to infestations of pests, and areas where wastes cannot be removed efficiently.

The internal design and layout of food enterprises should permit hygienic practices, including protection against cross-contamination between and during operations by raw and finished materials. Structures inside food corporations should be constructed of durable materials and be straightforward to maintain and clean. Walls and floors should have a smooth surface and be made from impervious materials with no noxious effect in intended use. Floors should be assembled to allow acceptable drainage and cleaning. Ceilings and overhead fixtures should be constructed and to decrease the building up of dust and condensation and the shedding of particles. Equipment should be located so that it authorizes acceptable maintenance and cleaning, functions in accordance with its intended use and helps good cleanliness practices. Appropriate facilities and procedures should be in place to make sure that cleaning and maintenance are acceptable and a suitable degree of personal cleanliness is maintained.

Food safety management system procedures should be in place to segregate material which is unfit for human consumption, lose any rejected material in a hygienic manner and protect food from contamination with chemical, physical or microbiological pollutants during handling, storage and transport. Control measures also should be implemented to prevent degradation during handling, storage and transport including temperature and humidity controls.
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Tagged with: food safety certification • food safety management system • ISO 22000 • ISO 22000 Certification

Filed under: Work at Home

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