Food Safety

Food safety is the precautions taken in food handling, production, processing, distribution, preparation, and storage to ensure food does not spoil or become contaminated.

Safety standards specify the temperatures at which different foods must be stored, transported, displayed, and prepared. Food temperature control is the cooling, heating, and monitoring of temperatures through production, processing, and distribution.

Food safety and hygiene are vital to ensure food is safe for consumption. Protection also includes methods to trace food forward and backward through the supply chain, which helps in isolating food spoilage and contamination. Food tracing provides a foundation for taking action should spoilage and contamination occur.

In the United States, as many as 15 different federal agencies are responsible for food safety. The majority of safety responsibility falls to the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). The USDA oversees the safety of meat, poultry, and certain egg products. The FDA is responsible for most other foods, including milk, seafood, fruits, and vegetables.

Food safety certification is the verification by a third party that food processes or systems meet accepted safety standards. It is distinct from other proof of conformity, such as supplier declarations, laboratory test reports, or inspection body reports.

An FSMS is a systematic approach to controlling food hazards. Businesses are required to put in place, implement and maintain an FSMS based on the seven principles of “Hazard Analysis Critical Control Point” (HACCP), which are:

1. Hazard Analysis
2. Critical Control Points (CCP)
3. Critical Limits
4. Monitoring Procedures
5. Corrective Actions
6. Record Keeping
7. Verification

HACCP certification is required for those implementing Food Safety Plans. GFSI includes HACCP requirements for those who audit the following schemes: BRC, CanadaGAP, FSSC 22000, Global Aquaculture Alliance Seafood – BAP Seafood, GlobalG.A.P., Global Red Meat Standard, IFS, PrimusGFS Standard v 2.1, and SQF Safe Quality Food Code 8th Edition and 8.1.

The germs that primarily cause illnesses from food eaten in the US are:

1. Norovirus.
2. Salmonella.
3. Clostridium perfringens.
4. Campylobacter.
5. Staphylococcus aureus (Staph)

The six primary food handler's responsibilities are:

1. Handwashing
2. Personal hygiene
3. Clean work clothes
4. Management of illnesses
5. Following food hygiene practices
6. Regular training