What is Requirements of Food Safety Managements System?

Food Safety Policy

Your organization shall develop and support a policy that states the business intent and objectives for the availability of safe products that meet client expectations and legal necessities. The policy shall define the business’ commitment to continuous improvement, be signed by the senior executive manager, and be communicated to any or all employees among the business.

Organizational Chart and Job Descriptions

A current and correct structure chart shall be offered that identifies all the management and employees positions among your organization.

Position descriptions shall be offered for all positions on the structure chart that have responsibility for food safety and maintenance of the HACCP system.

Description of However the System Works

Your organization shall give a written description of the documents that square measure enclosed within the HACCP Food Safety System wherever documents and records square measure unbroken, and therefore the processes in situ to implement the Food Safety System and their inter-relationship.

Document management

Your organization shall prepare a written procedure on however all documents among the HACCP System square measure controlled to make sure solely the foremost current and Holy Scripture is offered to any or all employees.

Document Register

A list of all the food safety standard documents that square measure enclosed within the HACCP System shall be developed. The register shall embrace documents describing:

• Product Description & supposed Use
• Hazard Analysis, together with Risk Assessment
•  HACCP Audit Table
• Specifications
• Recipes, Procedures
• Prerequisite programs
•  Policies, Forms
• Work directions

The date and/or version range shall be indicated among every document.

Your organization ought to conjointly retain and management external documents needed to take care of the system together with relevant business standards, or tips, laws, recall protocols, etc

A change register shall be maintained wherever any amendments square measure created to the documents listed within the documents register

HACCP Food Safety Management System Review

The HACCP System shall be reviewed a minimum of annually, together with the Food Safety Policy, structure chart, document management verification activities, and pre-requisite programs.

In addition to the annual review, the HACCP System shall be reviewed wherever any modifications occur that might doubtless introduce change to the content or application of the HACCP System.

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BRC Documentation and Needs of Document Control

The BRC food safety standard is related to the presence of food borne hazards in food at the point of consumption. As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is ensured through the combined efforts of all personnel.

Food safety standards are a generic BRC document and it does not specify "how" to do, but only states "what" to do. As per the standard, the food safety system should be documented and be demonstrable in the manner consistent with the requirements of BRC GLOBAL STANDARD models. The total demonstration in the Food safety management System consists of following.

1. Interactive communication
2. System management
3. Prerequisite programmes
4. HACCP principle  

The total demonstration in the Food Safety Management System consists of following Documents

1. Food safety manual
2. Procedures
3. Exhibits / HACCP Plan / Hazard analysis
4. Work Instruction/Operating Procedure Manual
5. Forms, Records

The amount of documentation should support and efficient quality assurance system without creating a paper bureaucracy. The details for documenting above four tiers of documents are described in this paper. The total documentation needed for BRC global standard for food safety comprises of four tiers as shown above.

Need for Document Control: -

The Food safety management system consists of a number of documents. Some system should be provided for safe keeping of complex records. It is important to clearly define as to where they should be kept and for how long, and who is responsible for them. Each written procedure should be checked and signed by an authorised person, with issue number and issue date. The Food safety team leader should have a list of all completed procedures, applicable to the individual departmental activities. Against each listed document the number should be shown together with the date of the latest change. It is also called a "Master Copy". It is a yardstick against which any other controlled copy can be judged.

From time to time the Committee for Management Review and Corrective Action may put forward recommendations for change in the procedure. The Food safety team leader should be responsible for implementing the change. For making a change, the new page should be circulated to the keeper of the controlled copy of the document with an instruction to insert the new page in order and return the replaced page to the Food safety team leader. Thus outdated documents will be removed from circulation. The staff should know the change, which has been made, and everyone should implement the new procedure.

Formation of A Safety Team for Documentation and HAZARD Analysis Under BRC : -

A safety team in a company should be appointed for Hazard analysis huge documentation of system to complete the work in targeted time with the help of different committees as per details given below.

Steering Committee:-

The Steering Committee should consist of person from top management and a "food Safety Team Leader", who should preferably be "Quality Assurance Manager". The top management person will be responsible in formulating "Food Safety policy", management reviews, contract reviews, defining responsibilities, provide adequate resources for implementation etc.

The "Food Safety Team Leader" is responsible for making Documents by giving management intention to achieve Food Safety with reference to different clauses of BRC food standard and document macro level system. He is also responsible for documenting general procedure applicable to all and ensuring effective distribution of the food safety policy, distribution of controlled copies and the amendments in those copies (document control), resolving all food safety matters arising within a company, with customers, vendors and the certifying authority.

Food safety team: -

It should consist of the departmental heads and food safety team leader. They will be responsible for hazard analysis.  Based on that food safety team has also responsible for hazard assessment. The team must be responsible for approval of various documents and flow diagrams.

Steps for Implementation of Food Safety Management System as per ISO 22000

Steps for Food Safety Management System

The experience of other industries in USA, UK, GCC and Asia shows that extensive efforts on the part of each and every person in the food organization are needed for upgrading the existing food safety management system to meet the requirements of ISO 22000.

Following are the steps to be followed for implementation of food safety management system as per ISO 22000:2005 guidelines.

1. A "Food Safety Policy" should be first evolved by the Top management. He can take the help of senior managers.
2. Based on the company's Food Safety Policy, the broad objectives and activities for each department have to be decided and fitted into the relevant clauses. For this, the department heads should give draft write-up of the activities in their department. Then it should be meticulously scrutinized to ensure that the system is sufficient to achieve the company's objectives or benchmarks. The clauses applicable to each department of the company are identified.
3. Organization chart should be chalked out and the responsibility and authority of each personnel mentioned in the organization chart should be documented. Personnel authorized to take decisions must be included in the organization chart. Preparation of the chart will help in identifying and documenting the responsibility for activities under each clause.
4. A suitable numbering system, department wise and clause wise should be decided which can be made applicable to the remaining tiers of documentation.
5. An appointment of Food safety team leader.
6. An appointment of Food safety team.
7. Training of the personal including Top management to workforce.
8. Hazard Analysis and HACCP Plan
9. Follow up of the same.
10. Follow up of the various clauses of standard and complies through various documented procedure and records.
11. 11.Verification and analysis of system as per standard requirements and updating of system.

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