Food Safety management is a series of documented procedures that outline the steps conducted by a food business operator to guarantee that the food produced is safe to consume, of an acceptable standard, and meeting all the legal compliances perfectly.
The primary components of Food Safety Management
• Food safety management is built on a foundation of training and education, which connect concepts and approaches.
• Risk perception, skills, and attitude are essential determining variables in the practice of everyone from employees to supervisors.
• Consumers, regulatory agencies, and other societal stakeholders that have an integral part to play in food safety are all subject to the same rules.
Knowledge and expertise are keys to proper implementation
If the people who must put the regulatory requirements, management systems, scientific experiences, and expertise into action are not knowledgeable, trained, motivated, or empowered to do so, none of the scientific expertise, management systems, regulatory requirements, or experiences will be useful in ensuring safety.
Proper education and extensive training are important components of any program, but their actual value is not usually acknowledged.
It is also the responsibility of management to guarantee that the staffs for handling the process have the necessary education and training to accomplish their duties. If this is not done, management will be held responsible for any incidents that occur as a result.
GHP, HACCP, and GMP are examples of food safety management systems that have been established in recent decades to give the industry great tools for food safety control.