In New Zealand, a food safety management system is an organised and thorough plan that food businesses use to guarantee the safety and appropriateness of the food they offer to customers. Its main objective is to avoid food borne illnesses, defend public health, and uphold confidence in the safety of the food supply.
Chomp is the easiest and fastest way to manage all 10 aspects of a safety management system, including the following:
1. Food Control Plans (FCPs) or National Programmes
Food businesses are categorised into three levels of risk, each with different requirements. Those at higher risk must operate under a registered Food Control Plan, which is a detailed written plan outlining how the business will manage food safety at every step of its operations. Alternatively, businesses with lower risk may operate under a National Programme, which has less stringent requirements.
2. Hazard Analysis and Critical Control Points (HACCP)
While not mandatory for all businesses, some food operations may choose to implement HACCP principles to identify and control potential hazards that could affect the safety of the food they produce.
3. Food Safety Procedures and Training
Businesses must establish clear and comprehensive procedures for handling, preparing, storing, and serving food. Staff training on food safety practices is essential to ensure that employees understand and follow proper protocols.
4. Record Keeping
Accurate and up-to-date records must be maintained, including temperature logs, cleaning schedules, supplier information, sickness and any other relevant data.
5. Traceability and Recall Plans
Businesses must be able to trace the origin of ingredients and finished products and have plans in place to recall products quickly in case of safety issues.
6. Hygiene and Sanitation Practices
Maintaining a clean and hygienic environment is critical. Regular cleaning schedules, and pest control measures are essential components.
7. Allergen Management
Businesses must identify and manage allergens in their products and communicate this information accurately to consumers.
8. Supplier Approval and Monitoring
Ensuring that suppliers meet food safety standards is important. Regularly monitoring and assessing suppliers helps prevent potential risks.
9. Compliance and Auditing
Businesses may be subject to audits by regulatory authorities or third-party verifiers to ensure compliance with food safety regulations.
10. Continuous Improvement
Regularly reviewing and updating food safety practices based on new information, technologies, or incidents is important to continuously improve the system.
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