Food safety management system plan pdf

A well-designed FSMS with appropriate control measures can help food establishments comply with food hygiene regulations, so that food prepared for sale is hygienic. To further improve food hygiene standards in the food industry, SFA will be extending the FSMS requirement to all licences with permission to provide catering as an ancillary service, with effect from 1 April SFA requires all caterers and permitted-to-cater licensees to implement an FSMS before obtaining or renewing their licence.

Existing licensees and new applicants are to comply with the following FSMS requirements:. All caterer and permitted-to-cater licensees are required to appoint at least one staff of supervisory role per licensed premises e. New Applicants for Catering and Permitted-to-cater Licences. The applicants will then submit and comply with a FSMS plan within the first three months of the provisional licence issuance date.

Existing Licences with Permission to Cater :. Existing permitted-to-cater licensees with licences expiring from 1 April inclusive , will have to submit and comply with a FSMS plan at least three months before their licence renewal date. Effectiveness of the training is assessed and records are maintained.

It is the responsibility of the Department Heads to identify the training needs of their personnel on the basis of work performance, introduction of new process and technology and recommend them for training such as external training, seminars, workshops etc.

The workers have also been trained on basic quality concepts, food hygiene and good manufacturing practices and food safety. The food handlers have the necessary knowledge of food handling and preservation principles and practices to be able to judge potential risks and take the necessary actions by effective communications to remedy deficiencies. Training Plan for Professional Skills for the Year 6. Equipment maintenance is carried out as per schedule established.

The processes are clearly defined with the measurement criteria and the interfacing with the other processes. The results from Food Safety Planning give an indication of the typical controls needed within a process. Work-in-progress, final products and packaging materials. The PRPs establish - The likelihood of introducing food safety hazards to the product through the work environment.

Their verification is addressed as a part of the Internal Audits and Verification activities. All the relevant information is collected, maintained, updated and documented. Records are available for the same. The team members have the knowledge, expertise and cover different disciplines available which are required to develop, implement and maintain a Food Safety Management System covering the entire scope of their operation.

The product description for various food groups is specified and documented. The description of the safety of the product group encompasses the food chain, ranging from raw materials used to the distribution of the finished products. Since this has a direct influence on the required product characteristics. These descriptions are drawn up and verified by the Food Safety and Validation Teams.

Prospective changes are reported to Food Safety Team as per the Documentation Control Procedure and its supporting documents. Verified flow diagrams and layouts, with changes marked on them if applicable, are maintained with the FSTL.

These periodic verifications are a part of the Internal Audit cum Verification. The identification includes all aspects of the operation within the scope of the ISO system. Potential hazards have been documented in the Hazard Analysis Worksheet. The source of hazards i. Hazard analysis shall be applied at all points from incoming material inspection to consumer.

Methodology followed for arriving a hazard is as follows: - Number all steps in the flow Diagrams. All the risks are included with the help of group discussions by Food Safety Team and other associates from relevant areas. All steps that are repeated throughout the process have been allocated the same number to save repetition in the risk analysis table. These hazards are all monitored and a record of that activity maintained.

Frequent event 5: Critical: Public health : once per day risk. The assessment is based on, amongst other things, the varied expertise within the team, and has utilized external and internal information as needed.

More than one control measure, if required to control a hazard, shall be identified and documented and more than hazard may be controlled by a specific control measure. The reason for deciding a CCP shall be documented. The effectiveness of the general control measures shall be verified at defined intervals through the Food Safety Audits. While selecting CCPs, care has been exercised that on-line process related parameters which does not require elaborate and time consuming testing but ensures products safety only have been selected.

These are actions or activities, often measurable in terms of physical or chemical parameters such as temperature, time, pH, and sensory parameters such as visual appearance. Their monitoring mechanisms, corrective actions provided, validation and verification have also been documented in the same. In general, these measures achieve control at acceptable levels. Also, normal operational target values have been indicated are the various parameters, as well as the action limit values which indicate when intervention in the operation is required in order to continuously meet the critical limits.

Records associated with the monitoring have been indicated in relevant Column. The actions taken ensure that the CCP has been brought under control. An audit checklist based on Codex Standard prepared to conform to food hygiene, personnel hygiene and good manufacturing practices for the applicable food sector. Note-Like the products and the process, the PRP is subjected to the hazard analysis in order to identify potential hazards and to decide in which way the hazards risk need to be controlled.

Training has also been provided to personnel at various levels on principles of maintaining cleanliness and hygiene and this is an on-going activity. As an aid in developing specific training, work instruction and procedures have been prepared. The frequency of verification activity which inter-alia include the following should be sufficient to confirm that the FS System is working effectively: - Review of the FS System and its records, - review of non-conformities and product disposition, and - Confirmation that CCPs are kept under control.

This review is done at regular intervals, for each product and is submitted on prescribed format. This report is reviewed by FS Team Leader.

This verification is done at regular intervals specified in for each product and records maintained. This review includes verification of following records to ensure that FS System is in place and working satisfactorily: - Monitoring activities have been performed at the locations specified in the HACCP plan.

It is a thorough review of hazard analysis to address specific hazards to determine if they are controlled. A reassessment of the adequacy of the plan is done on any changes that could affect the hazard analysis or alter the plan in any way such as raw materials, source of raw materials, product formulation, processing methods or system, intended use or consumers of the product, product distribution system etc, or at least annually.

The identification and traceability helps in effective stock rotation and ensures product recall, if called for. The organization has established a traceability system that enables the identification of product lots and their relation to raw material, processing and delivery record for identifying incoming material for the immediate suppliers.

Traceability record shall be maintained for a definite period for system assessment to enable the handling of potentially unsafe product. The procedure includes the process to investigate the cause of the deviation. The team evaluates the causes of deviation and decides which additional preventive actions are to be taken. The effectiveness of the corrective action for both process and product is evaluated. Validation has been performed on the basis of the quantifiable and objective historical results from on-line quality control monitoring, end product testing, and customer complaints and by demonstrating that: - The established list of potential hazards is based on sound scientific data and has included all - Questions used to assess the significance are answered using sound scientific and technical - The control measures general and specific are appropriate to control the hazards, - Fluctuations of the control parameters equivalent to process criterion within the defined critical.

It is important to note that the data must be quantifiable and objective if it is to be useful. If not providing the degree of confidence envisaged, new limits are established.