Food Safety, From Farm to Fork: A Best-Practice Approach to Implementing a Food Safety Management System
Now, more than ever, all food chain stakeholders are required to demonstrate their commitment to food safety and quality. Recent food-related events have led regulatory bodies like the FDA to examine not only their internal processes but to also set forth standards and initiatives to increase regulation and oversight of the food production supply chain. Major food retailers are now requiring that their suppliers adhere to the Safe Quality Food (SQF) initiative, as well as other food safety regulations such as Hazard Analysis Critical Control Points (HACCP), and ISO 22000.
The leading methods for demonstrating safety and quality in the food chain are to implement HACCP, ISO 22000 and SQF food safety processes into a Food Safety Management System (FSMS). HACCP involves identifying hazards within the FSMS and controlling them through prerequisite programs (PRPs) and/or Critical Control Points (CCPs) in the food production and preparation process. ISO 22000 guides the HACCP process and incorporates it into its standard, and SQF incorporates both HACCP and ISO processes into its certification standard.
This paper will describe how automating an FSMS will streamline processes and procedures related to HACCP, ISO 22000, and SQF - ensuring compliance to regulations in the food and beverage industry. We will also look at how FSMS technology solutions are able to adopt a best-practices approach in implementing these food safety initiatives, giving companies the traceability and transparency needed to demonstrate they are providing a safe, quality product.