1. Hazard Identification
The first step in managing food safety hazards is identifying potential hazards that could affect food safety. These hazards can be categorized into three main types:
- Biological Hazards: Microorganisms such as bacteria (e.g., Salmonella, E. coli), viruses, or parasites that can contaminate food and cause illness.
- Chemical Hazards: Harmful substances like allergens, pesticides, food additives, or toxins that may pose a risk to consumers.
- Physical Hazards: Foreign objects, such as glass, metal, or plastic, that can contaminate food and potentially harm consumers.
FSSC 22000 organizations evaluate the entire food production process to identify where these hazards may arise, from the sourcing of raw materials to the final product.
2. Risk Assessment and Hazard Analysis
Once hazards are identified, organizations assess the risks associated with each hazard. This involves evaluating the likelihood and potential severity of each hazard occurring at different stages of production. The goal is to prioritize the risks based on their potential impact on food safety and focus on those that pose the greatest threat.
This assessment helps organizations determine where control measures are most needed. It is conducted in conjunction with HACCP, ensuring that food safety risks are adequately addressed throughout the food chain.
3. Establishing Critical Control Points (CCPs)
After completing the risk assessment, the organization identifies Critical Control Points (CCPs) in the production process. CCPs are stages where control is essential to prevent, eliminate, or reduce hazards to an acceptable level.
For example:
- In food processing, cooking or pasteurization temperatures may be identified as CCPs to control microbial hazards.
- In packaging, the detection of foreign materials like metal or glass could be a CCP.
FSSC 22000 Certification Services in UK requires organizations to monitor and control these CCPs rigorously to ensure that food safety risks are effectively mitigated.
4. Control Measures and Monitoring
At each CCP, the organization implements control measures to ensure hazards are effectively managed. These measures could include setting specific temperature or time limits, implementing sanitation procedures, or establishing allergen control protocols.
Organizations must monitor these controls continuously or at regular intervals to ensure that the parameters are being met. For instance, cooking temperatures must be monitored to ensure they reach levels sufficient to eliminate harmful bacteria.
5. Corrective Actions and Verification
If monitoring indicates that a FSSC 22000 Implementation in UK is not under control (e.g., temperature falls outside the established limits), the organization must take corrective actions immediately. These actions may involve halting production, discarding or reprocessing affected products, and investigating the cause of the deviation.
FSSC 22000 also requires verification of the entire system to ensure its effectiveness. This includes audits, testing, and reviewing records to confirm that food safety practices are being followed properly.
6. Continuous Improvement
FSSC 22000 emphasizes a commitment to continuous improvement. Organizations regularly review their hazard analysis, control measures, and food safety practices to ensure that they evolve with changing risks, regulations, and technologies.
In conclusion, FSSC 22000 Certification process in UK organizations define and manage food safety hazards through a systematic process of hazard identification, risk assessment, establishing CCPs, implementing control measures, and ongoing monitoring and corrective actions. This ensures that food safety is consistently maintained throughout the production process, safeguarding consumer health.