Plan prepration for Food Safety Management System

PLAN PREPARATION

Each operating food business is legally obligated to have a written & approved food safety management system to ensure the safety of its consumers.

Food Safety Management System (FSMS) is an approach to identify, prevent and reduce food-related diseases, to reduce the risk of food poisoning and ensure safety. FSMS is a network of factors that are interrelated and which combine to make sure that food does not cause any adverse impact on human health. These factors include objectives methods, goals, regulations, policies, responsibilities, and programs. Examples for FSMS are HACCP (Hazard Analysis and Critical Control Point), ISO 22000 etc.

The Food Safety & Standard Act, 2006 requires all food businesses to have an FSMS plan despite the business having a food safety certification from HACCP or ISO. However, it becomes easy for such firms to create an FSMS plan as many areas overlap. The complexity and size of the plan may vary depending on the size and type of the business.

All FSMS program must have a

1. FSMS plan,

2. Flowchart for the process and

3. An inspection checklist.

FSMS plan is an important document that enumerates each step in the following operation: Identifies hazards: identification of potential hazards is the most important process of FSMS plan.

Ways of controlling threat: The safety measures to be developed and implemented to control and prevent the potential threat.

Critical limit, a method for supervising critical threat, corrective action, responsibility and record keeping has to be enforced.

FSMS Flow chart: It is the process of business set up by food business. This flowchart expresses the flow of activities in a business.

FSMS Checklist: this is the last part of an FSMS program. In this step, the authorized person periodically checkpoints of inspection and makes a list. On the basis of the observation of this list, corrective actions are taken.

Examples of the items on the checklist are; if the place is sufficiently ventilated if the process of production is carried on with no hindrances and if proper storage facilities are in place.

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