Food Safety

Before anything else, it is important to first define food safety. The term refers to the practices and conditions that preserve the quality of food in order to avoid food-borne illnesses and contamination. It also pertains to the sanitation and hygiene of food. 

A food safety policy contains the proper way to handle, store and prepare food to prevent contamination and infection. The goal of the policy is to ensure the food has enough nutrients to provide people with a healthy diet. Unsafe foods are exposed to germs and dirt or have gone stale, which can cause diseases and infections to those who have consumed them.

Safe food handling starts at the production and continues all throughout the preparation and manufacturing process. If unsafe handling happens at any phase of the production, there will be a risk of contamination. There are instances in which contamination happens at the meat production, and inadvertently sold to consumers. To reduce this risk, guidelines have been placed to inspect meat production, and at processing plants. That way, potential risks of contamination are addressed. 

Importance of a Food Safety Policy

Millions of people have been reported to suffer from food-borne illnesses. And the main causes of the illnesses are viruses and bacteria that include Hepatitis A, Salmonella, Campylobacter, Listeria, and E. Coli. Some of the diseases caused by contaminated food include meningitis and diarrhoea. These illnesses can make people sick. Some conditions can also be life threatening. When people get sick, they are weak and have a hard time concentrating or working.

Some of the infections also make it hard for the body to absorb nutrients it requires to maintain its health. Stale or unsafe foods are of poor quality that means they don’t have enough nutrients for a healthy diet. Eating unsafe food can result to poor nutrition. 

There are several ways in which food can be contaminated. Food safety consultants can teach companies how to properly handle, process and store food products. There are some food products that may already have parasites and bacteria. If food products are not handled properly during the packaging process, the germs can spread. Contamination can also occur when food is improperly stored or cooked. 

It is important to note that all types of foods can be contaminated. Foods with higher risk to be contaminated include poultry, cheese, eggs, red meats, dairy products, raw fish, shellfish, and raw sprouts. 

Companies in the food industry must know safe food handling practices, which should be part of their food safety policy. The food’s peak quality is preserved through proper handling. It is important to keep cold foods cold and hot foods hot to prevent the growth of microorganism that can spoil the food and make those who consume it ill. Proper storage at the right temperature will retain its fresh appearance, good texture, and wonderful aroma. 

Food safety consultants are able to teach companies the safest methods to handle food, which are also known to be the most efficient ones. Shortcuts might save time but can also encourage bacterial growth. 

Business owners have various responsibilities that can keep them busy throughout the day. There are instances in which they can overlook things that might not seem to be important until there are problems. And at present, food-borne illnesses have become a serious concern for companies belonging in the food industry. 

In most countries, food handlers are required to train in food safety. Companies can employ the services of food safety consultants to help them create policies and processes to ensure the freshness and quality of food. That way they will be compliance with rules and regulations regarding food safety. 

Noncompliance with food safety laws and standards will not only increase the risks of contamination, but the business also risks being shut down temporarily or permanently. Fines are also issued due to noncompliance. That’s why business owners must take food safety seriously. 

The food safety policy is a documented set of guidelines with the goal of preventing problems with food safety before they happen, instead of relying on reactive methods once there are already problems with food contamination. The policy covers all the elements of food service of the company, and there are processes for every step of the food manufacturing process. It includes systems that keep food safe, such as staff hygiene and health, waste management, staff training, recall procedures, cleaning, and pest control. 

Define Food Safety to Consumers

It is also important for consumers to know about the proper food safety practices. Contamination can occur because of the lack of awareness. Consumers need to know proper hygiene before handling food, as well as making sure that surfaces and utensils are clean. That way food contamination can be avoided. 

Consumers must also know how to cook and store food at safe temperatures. The best way for food to be stored in a safe manner is to allow it to thaw in a refrigerator. The common cause of food contamination is cross contamination. One can greatly reduce the risk of contamination by maintaining the cleanliness of the surfaces and utensils.  

Now you know how to define food safety and its importance to the entire food supply chain. Businesses in the food industry also need to have a clear food safety policy to ensure that employees know how to handle, store, and process food items. And the best way to develop one is through the help of food safety consultants. 

A food safety certificate is essential for any business, which is a proof that it adheres to stringent requirements and policies to provide a guarantee that their products are handled effectively and efficiently. It is going to give clients peace of mind, knowing that their money is not going into waste. It can also be an excellent way to promote the business and gain an edge above the competition. With this, keep on reading and we’ll let you know more about the different types of food safety certification that can be given to different businesses. 

HACCP Certification 

Also known as Hazard Analysis and Critical Control Points, it is a system for risk management. It is basically concerned about the identification, evaluation, and control of hazards in food safety all throughout the supply chain. From manufacturing, storage, and distribution, all aspects are checked to make sure that the hazards will be eliminated. With this food safety certificate, an organisation can also be aligned with ISO 22000. 

SQF Certification 

Officially launched in 2004, this food safety certificate is issued by the Safe Quality Food (SQF) Institute. They have a strict program in order to recognise all of the parties involved in food handling from farm to fork, including producers, manufacturers, and distributors, among others. They also have stringent regulations for ethical food sourcing. Generally speaking, certifications can be categorised into three: Food Safety Fundamentals, Certified HACCP Food Safety Plans, and Comprehensive Food Safety and Quality Management Systems. 

ISO 22000 

While this food safety certification is common for businesses in food processing, it can also cover caterers, machinery manufacturers, and storage facilities, among others. The emphasis of the certification includes interactive communication, system management, prerequisite programs, and HACCP principles. It has been developed by the International Organisation for Standardisation and recognised globally, making it helpful for a business in more ways than one. 

BRC Certification 

The British Retail Consortium (BRC) is a leading body that governs retailers not only in the United Kingdom but even all over the world as well. The BRC Certification used to be country-specific, but now, it is recognised all over the world as well. The standards to be given this food safety certificate contain very detailed specifications on hygiene control and processes. A re-auditing is needed after 12 months if the certification awarded is Grade A or B, and 6 months if it is Grade C. 

IFS Certification 

The International Food Standard covers those that are involved in food processing, handling of loose food, and primary packing activities. With this food safety certification, purchasing, production, and marketing benefits can be yielded by an organisation. It is more than just a name that is attached to a brand. Rather, it is proof of satisfying global standards that are relevant to ensure food safety. 

Food manufacturers have to abide by different legal provisions that attest to the quality of the produced products. With this in mind, ensuring that the finalized product is free of any food safety hazards is amongst the most paramount endeavors. With this in mind, there is a certain plan which covers this particular area. It’s called the Hazard Analysis and Critical Control Points (HACCP).

What is a HACCP Plan?
This is a particularly designed systematic preventive approach that aims to ensure food safety from physical, biological, and chemical hazards in the production process. The latter could cause the food to be rather unsafe, and the plan aims to design measurements to completely remove the risk factor or to significantly reduce it. The HACCP plan aims to ensure overall hazard prevention, and it could be used throughout the entire production chain of food manufacturing from the production to the packaging and distribution.

However, a HACCP plan is mandatory for every single segment of food manufacturing within the UK.  You might get inspected, and the inspecting officer is entitled to have access to your HACCP related records.

HACCP Guidelines
As per the current UK legislation, the plan has to identify any hazards which have to be removed, reduced, or avoided. Furthermore, you would have to identify the most critical points of control – those that need to be prevented, reduced or removed to determine that there are no hazards. You would also have to set particular limits for those critical control points and make sure that they are thoroughly monitored. Furthermore, if there is a problem that arises with a certain CCP you would most certainly have to handle it as soon as possible. 

On top of all that, you would have to keep records as the inspection is going to require them and you must place checks in place to ensure that the HACCP plan is actually working. 

Now, it’s also worth noting that these regulations are strictly for the UK. The USA, for instance, has other provisions that govern the HACCP plans, and they are only mandatory if you are producing juice and meat. In the remaining cases, you are given the choice to determine whether or not you want to implement such a plan. 

It’s mandatory for your food manufacturing business in the UK to adhere to the aforementioned HACCP guidelines and regulations. This is going to be paramount for the success of your venue, and it’s going to ensure full compliance with all of the industry set standards. 

If you want to start any business in the food industry, for instance, a restaurant, processing plant or farm, you must have a proper safety plan in place that lists all the steps your food product goes through, starting from the back door operations to the time it leaves your store for consumption. Even though you might be already using safe food handling or agricultural practices, developing your personalised food safety plan helps makes those safety practices more visible. The plan also helps keep you accountable to local food safety programs, policies, and practices you are supposed to be following. Here are a few tips on how to write a food safety plan.

Get a Qualified Person

The first step in how to write a food safety plan is to get a HACCP qualified individual to help in the development of the plan. This person must have both the education as well as necessary experience related to food safety.

Identify the Specific Foods

The next step as you learn how to write a food safety plan are to clearly identifier all aspects of the food you will be dealing with. This includes product description, anticipated clients, and reasonable uses, processing methods, ingredients, packaging and shelf-life among others.

Identify Potential Hazards

You need to address three different hazards: chemical, physical and biological. This means listing all the foreseeable hazards in the plan.

Evaluate Hazards

After the hazards have been clearly identified in how to write a food safety plan, you must figure out whether any hazards are significant and therefore offer the needed preventive control.

Determine Preventive Controls

A preventive control is basically a suitable procedure that will considerably reduce or prevent the earlier identified significant hazard, such as sanitation and employee hygiene. 

Validation

The next segment as you learns how to write a food safety plan is validation. This is the technical and scientific bases that show that a control significantly reduces the risk of the hazards being managed. This includes maintaining pH, temperature and time among others.

Monitoring 

Monitoring is a planned and documented event at a certain interval that ensures that control parameters are maintained. It acts as an early warning system, shows effective control implementation and also generates data for verification.

Corrective Actions and Verification

Corrective actions need to be documented for the preventive control measures, for example, immediately stopping production on the affected product. Finally, verification must be done periodically and corrective actions taken, along with the proper documentation of all these tasks.

As you learn how to write a food safety plan, remember that it will be unique to your business needs, so you should strive and understand the different components of the plan as shown above.

While it’s pretty clear what food safety hazards are from the perspective of the consumer, it’s important to identify the keynotes which have to be addressed on behalf of companies to properly overcome aforementioned hazards and to deliver a product which is completely deprived of any potential risk factors. While it may seem as if the manufacturer is the only one who should ensure that the food that reaches the tables of consumers is safe, this couldn’t be farther away from the truth. In reality, delivering food free of any safety hazards is the culmination of the hard work and collaboration of many people and companies, including producers, processors, distributors, shippers as well as handlers and much more alike. 

Regulatory Food Inspections

There are various health inspectors who have the sole intention of preventing food borne illnesses in various commercial establishments. The regulatory food inspection programs have the main responsibility of providing the corporation with feedback regarding how well certain conditions are being controlled. The prevention of food safety hazards is without a doubt a challenging endeavour, and it needs to be taken seriously. 

The role of food inspectors, however, is somewhat limited. Even though they are capable of providing you with suggestions, they wouldn’t be able to directly oversee every single day-to-day operation. With this in mind, it’s safe to say that companies have the broadest responsibility as well as impact on the quality of the food. 

Regulations to Be Adhered To

There are different regulations that need to be abided by on behalf of food manufacturers in order to establish non-violation of food safety hazards prevention methodologies. The UK has strict and stringent legislation in this particular regard and if you are in the food manufacturing business, regardless of the segment you work within you is required to adhere to a HACCP plan. However, this is not the case in all countries. For instance, in the USA strict adherence to the HACCP principles is also recommended, but it couldn’t be legally imposed on all commercial establishments. However, if your plan on carrying out certain specialised processes which are known to carry a risk of considerably higher levels, you should most certain consult the regulatory authority. This is due to the fact that you need to determine whether or not you are required to actually have a thorough HACCP plan. 

In any case, adherence to the rules and regulations governing the prevention and control of food safety hazards is absolutely paramount for the common safety, and everyone involved should take them into consideration. 

With the ever expanding global production of food to feed the entire nation, the food safe packaging to create longer shelf life and convenience to the consumer is of great importance. With the rise of Somalia outbreaks and Hepatitis A are spreading throughout the world because of poor packaging or soiled environments across manufacturing and food packaging facilities. Raw foods such as beef, chicken and eggs have inherent microbes which may contain Salmonella or other bacteria so understanding how to safeguard against the growth of the bacteria when packaging them is extremely important. The use of inks on labels, chemicals within the packaging materials and misrepresentation of food allergens and by-products of the packaging materials on food labels are under great scrutiny today. The importance of packaging the manufactured foods of the world should follow proper regulations and guidelines to give the consumer reassurance and confidence that the food is safely consumable and disease, chemical, and bacteria free.

FDA Regulations

The Food and Drug Administration focuses a lot of attention on the packaging of food products and looks at the chemistry compounds and the toxicity of the packaging materials. They also scrutinise the proper labelling and environments of food packaging facilities. For example, the reduction of BPA materials or the complete removal of BPA inherent plastic products for baby food, bottles and Sippy cups for kids was done by policies of the FDA. There are numerous other regulating agencies and policy makers throughout local and federal government organizations that are continually performing experiments and tests on food safe packaging materials and procedures.

Packaging Understanding

To provide proper food safe packaging understanding, one needs to understand all the elements during the manufacturing of the materials. There are plastics, glass, metal and paper products to consider and each material by-products used in the manufacturing of the packaging material. Chemicals are added to provide longer shelf lives, anti-static and anti-oxidant abilities to name a few. The environments of these facilities with cleaning solvents, pollutants within the air and improper handling creating bacterial and fungus growth should also be considered.   

When food manufacturing companies hire packaging facilities to provide the needed food packaging requirements, they should be looking into their techniques, practices, and procedures of the manufacturing of the actual materials. Having a basic understanding of what by-products go into the manufacturing of the materials will give the food manufacturer much more power over providing the consumers with safely consumable food. The packaging material is part of the food label so knowing that it is truthful gives the food consumer reassurance that the food is safe from chemical and bacteria hazards.

The food safe packaging available today should clue us as consumers into that packaging products of days gone by may have been not so safe. The reduction of chemicals and products used in the past may shed some light on what the scientific community has been yelling about for decades. The rises in cancers and diseases across the globe that may have been due to the improper packaging of food, or the actual manufactured materials with chemical compounds not conducive to human consumption. 

A few years back, the European Commission recently published an updated regulation on the provision of information on food to consumers. This has been made applicable to all of the member states under the European Union. The regulation makes it mandatory the nutrition food labelling for pre-packed products.

Mandatory Food Labelling
After eight years of continuous negotiation, the EU legislation nutrition labelling has finally replaced the older directive on labelling. This new regulation imposes the mandatory nutrition labelling of food items, instructing the different food manufacturers to offer information regarding the energy value of the product along with six nutrients, in the following exact order: fat, saturates, carbohydrate, sugars, protein, and salt. They should also be expressed for every 100g or every 100 ml of the product.

The information needs to be presented in a form of a nutrition table, most likely at the back of the pre-packed food, and may also be presented on a per portion measurement. Other nutrients may also be voluntarily included. As such, it is highly important to acknowledge that the regulation mandates only nutrition labelling within the ‘same’ vision field, that is, at the back of the pack. On the other hand, labelling at the ‘principal’ vision field stays voluntary.

There are specific rules that also apply if the information is presented repeatedly at the front of the package, which may contain the energy alone, or as a combination of the other elements. In these scenarios, the energy value needs to be shown in absolute amounts, that is, per 100g or 100 ml. They should also be presented per portion.

For most of the labels on food packaging, there is a required minimum font size, that is, 1.2mm for all food information. This food labelling requirement is mandatory. On the other hand, smaller packaging also requires a smaller minimum requirement for its font size, that is, 0.9 mm. On top of that, some voluntary details, such as claims or slogans, need not be shown in a way that can impinge the presentation of the mandated information.

Some Exemptions
The EU legislation nutrition labelling also has some other guidelines. However, there are also some exemptions as well. For instance, it exempts specific food categories coming from the requirements. These exemptions include items or foods that are unprocessed with which nutrition information is not considered as a factor to determine the purchasing decision of consumers, or for which the entire packaging may be too small in accommodating the requirements that are mandated. At the same time, alcoholic beverages are also exempt from these requirements. However, after a few more years, some updated amendments may be imposed as well.

There are many food safety regulations in the EU. These food safety regulations have led to the EU having a higher standard of food safety compared to other counties around the world. At the same time, these food safety regulations are designed so traditional foods can still be on the market, and not impair the quality of food items, or stifle innovation. 

If you want to start selling food in or to a country that is in the EU, you will have to meet the EU’s food safety legislation. Until you are able to meet the food safety legislation, you are not able to export your food product. 

GMOs, nanotechnology, and cloning are allowed under the food safety legislation if they are done with responsible methods. This means that it must be done safely, and for economic growth. 

The EU food safety regulations cover from how the food is produced to the time that it is eaten. In the food safety legislation, there are clear guidelines about growing plants, the health and welfare of the animals, and information on labelling, origin, and use of food. There are also specific guidelines about how consumer products are labelled and packaged. This includes food safety regulations about labelling ingredients that are a part of the major food allergies, health claims like ‘high-fibre’ and ‘low-fat’.  The food safety regulations also include if there are hormones, antibiotics, colouring, or pesticides used on the food product. 

Food Safety Regulations are created by Science

The EU food safety legislation may seem like a lot of work to follow, and it is nearly always changing. However, there is a good reason behind this. The EU food safety legislation was created with the help of the European Food Safety Authority, or the EFSA. The EFSA provides scientific research to both the EU countries and the European Commission when new food safety regulations are created. 

Along with working with the EFSA to create new food safety regulations, the European Commission also used the precautionary principle for food safety. This means that they act immediately if there is even a potential danger found by the EFSA. 

Food safety regulations are important guidelines that you have to keep up to date with and need to follow in every country. The EU food safety legislation is one of the most effective and clear set of food safety regulations in the world today. This is important since other countries in the world do not have the same food safety regulations, which leads to more recalls and outbreaks of food poisoning. This is thanks to the comprehensive food safety legislation that covers from the growth of the crops and animals to food hygiene, which is backed by scientific advice.

Food safety is important for all companies in the food industry. And they are required to have a food safety management system. There are several documents that are required to set up a proper management system to maintain the quality and freshness of food. Some of the food safety documents include specifications, certificate of analysis, flow chart, and MSDS sheet, just to name a few.  

One type of food safety documents are specifications. The purpose of the product specification document is to serve as a guide on all phases of the production process. The document serves as quality standard by the suppliers, manufacturers, and buyers. In the food industry, there are various food safety documents and protocols needed during the production process to ensure high food quality and safety. These include raw material and food product specifications sheets to inform about the ingredients of the product, as well as the conditions during the production process. 

A product specification document often includes general information about the product, location, sensory properties, nutritional values, microbiological limits, chemical and physical properties, dispatch and storage methods, labelling, certificates, and manuals. 

Suppliers provide certificate of analysis on specific lots delivered to their customers. The certificate takes into consideration past concerns, compliance to specific specifications, and characteristics that can change over time. 

There are raw materials that don’t require a certificate of analysis. These include refined oils and packaging materials, to know whether you need a COA or not, check the requirements of the audit or customer standards. 

Keep in mind that a supplier might charge extra for a certificate of analysis. Ask the suppliers about the tests they conduct when you are asking for a COA. It is also important to consider that you might be holding the raw material while waiting for the results of the test. There should already be an action plan in place if the material doesn’t meet your specifications. 

A flow chart is a type of food safety plan that is used in food manufacturing. While a flow chart does provide excellent detail on the process, one is required for each item. This can be a challenge for food companies that change their items on a regular basis. 

Material Safety Data Sheets or MSDS shows the best way to store and manage chemical substances in a safe manner. It also states what one needs to do if the chemical makes contact with the person’s skin or ingested. MSDS sheet is a vital element of the occupational health and safety requirement of companies within the food industry.  

These are just some of the food safety procedures and forms that companies in the food industry need to familiarise themselves with. These documents are important to ensure that the product is of high quality during storage, handling, and processing.

In the rest of this post, we will tackle food analysis – one of the most important processes that are essential for those who are in the food industry.

What is Food Analysis?

Obviously, as the name implies, it is all about the analysis of a food product. To be technical, it is defined as “the development, application, and study of analytical procedures for characterising the properties of foods and their constituents. It requires being engaged in analytical procedures, which will let you know the different characteristics of foods, such as their sensory attributes, chemical components, and physical characteristics. 

Analysis of Food Products 

By now, you are most probably wondering why food analysis is important. Among others, it is critical for food safety. Food is analysed to be sure that it does not contain toxic ingredients or components that can be damaging for one’s health. More so, it is also essential to make sure that regulations from the government are met. With food analysis, the company can also enjoy better quality control, making sure that the outputs will be nothing short of being superior. 

Food Safety Analysis 

This is basically about risk analysis in food. This is important for manufacturers, making sure that there are no food-borne illnesses that can result from their products. The presence of Salmonella, Listeria, herbicides, pesticides, metal, insect matter, and glass, among others, can be inspected through this analysis. 

Food Quality Analysis 

The food industry is marked with high level of competition. Every company tries to outdo all others in order to have a profitable share of the market. With food quality analysis, it is possible to evaluate different characteristics of food products, such as texture, flavour, and shelf life. This will provide the opportunity to determine points of improvement. 

Food Ingredient Analysis 

When it comes to food analysis, it is critical to take a look at the ingredients. This analysis will give an insight on what makes up a specific food product. There are some ingredients that are banned and not recommended because of their potential health drawbacks. It is a major part of hazard analysis or the process of identifying potential causes of problems. This analysis also helps to determine how the final output will be depending on the ingredients that are used. 

Nutritional Analysis of Food

This will help to determine the health benefits that can be anticipated from a specific product based on the ingredients that are used. It will be useful for the company as this will help them to make valid claims on what the buyers can expect from the products that they are selling. It will also help in research and development, prompting the manufacturer to make food products that can provide higher nutritional value.