Hello,
Food safety policy a brief - mostly 1 pager document that declares to the employees the commitment of the leadership to food safety. It is aligned with the business goals and it is VERY high level.
Here is an example of "Food Safety Policy Statement":
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Food Safety Policy Statement
The management of [food company name] is committed to providing safe and wholesome food to our customers. We will achieve this by:
- Following all applicable food safety laws and regulations.
- Implementing and maintaining a comprehensive food safety program.
- Training all employees on food safety procedures.
- Maintaining a clean and sanitary environment.
- Using only safe and wholesome ingredients.
- Properly handling, storing, and cooking food.
- Monitoring food safety conditions on a regular basis.
We are committed to providing our customers with a safe and enjoyable dining experience. We believe that food safety is an essential part of providing quality service.
Name and Signature of TOP level person in the company
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Question 4: food safety procedure: a procedure is a step by step document that tells the employees how to make sure that a product is made, produced, manufactured, stored, transported, thawed, chilled... safely. When speaking about safety of product, you make sure that your product is not causing biological, physical or chemical hazard to your customers.
you can make several procedures part of GMP and HACCP. A combination of all these procedures, HACCP plan, and the records generated by these procedures, are collectively called food safety plan.
Here is a sample food safety procedure:
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Glass Control Procedure
Purpose: To prevent glass from contaminating food and to ensure the safety of food handlers and customers.
Scope: This procedure applies to all glass used in the food service operation, including glassware, windows, and doors.
Key Words: Glass, contamination, food safety, hazard, risk
Instructions:
- All glass must be clean and free of debris before it is used.
- Glassware must be washed and sanitized after each use.
- Windows and doors must be kept clean and free of cracks or chips.
- Broken glass must be removed immediately and disposed of properly.
- Employees must be trained on the proper handling of glass.
- A system must be in place to monitor the implementation of this procedure.
Training: All employees who handle glass must be trained on the proper procedures for handling and cleaning glass. This training must include the following:
- The importance of keeping glass clean and free of debris.
- The proper way to wash and sanitize glassware.
- The importance of reporting broken glass immediately.
- The proper way to dispose of broken glass.
Monitoring: The manager or designated food safety officer must monitor the implementation of this procedure. This monitoring should include the following:
- Inspections of glassware and other glass surfaces to ensure that they are clean and free of debris.
- Inspections of windows and doors to ensure that they are free of cracks or chips.
- Investigation of any incidents of broken glass.
Records: The manager or designated food safety officer must maintain records of glass control training and monitoring. These records should include the following:
- The dates of training sessions.
- The names of employees who attended training sessions.
- The results of inspections.
- The results of investigations into incidents of broken glass.
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Question 6: Food Safety Management System is coming from two sources: 1) laws applied to your facility , 2) a food safety standard your follow.
Let's say you operate in the US, you need to follow the federal food safety requirements, state and city requirements for food safety. In order to follow them, you may need to the following:
- Have food safety operations in written format (written procedures, documented corrective actions, documented recalls, documented inventory, temperature control records, training records....
- Train your employees
- Keep records of receiving, shipment, cooking, cleaning, Transporation, recalls, ...
- Conduct regular reviews/monitoring and inspections and take actions for any shortcomings for example if a mouse was found in your facility, what did you do? what actions did you take? Did you find the root cause? Is the issue resolved? If not, what is going to happen?
A sum of all the above is a brief food safety management system.
If your company is rich, then you can work on a GFSI standard like FSSC 22000, BRC, SQF, IFS... to certify and when you follow their procedures. You gonna make few bundles of binders, books, procedures... which will be called a food safety management system. DO THIS ONLY IF YOU ARE RICH or JUST WANT TO SHOW OFF.
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Hope the above information helps.
Thanks,
Sayed M Naim Khalid
FSQA Professional