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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
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08/30/2014

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Food safety manuals are an essential element of a food safety management

system, such as HACCPs. Such manuals should provide information and advice

to both managers and employees on the food safety requirements for various

stages of manufacturing and catering processes.

A typical food safety manual should incorporate a series of Codes of Practice

including:

a)the organisation’s food safety risk assessment procedure;

b)cleaning schedules;

c)planned preventative maintenance system;

d)infestation prevention and control procedures;

e)health surveillance arrangements for food handlers;

f)procedures for providing information, instruction and training;

g)food complaints procedure;

h)hygiene monitoring systems, e.g. hygiene inspections;

i)product recall procedure;

j)supplier monitoring arrangements; and

k)procedures for liaison with food authority officers.

All reasonable precautions and all due diligence

BS EN ISO 22000: Food Safety Management Systems

Food safety management systems

Hazard Analysis Critical Control Point (HACCP)

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