Key preventive food safety controls
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Keeping food safe
The following are considered to be international best practices to identify and correct food safety issues early in the production process.
- Knowledge: Are they trained in food handling and safety?
- Hygiene: Do they wear appropriate protective clothing and practice good hygiene?
- Health: Are they healthy while on the job?
- Commitment: Is food safety a top priority for management?
- Handling: How do you receive, store and load food? What are the controls at every step?
- Maintenance: Is your establishment in good condition? Is your facility well-constructed and maintained, inside and out?
- Equipment & Flow: Are all tools and containers well maintained and safe for food preparation? Is food moved safely from one point to another?
- Clean: Is everything sanitary and free of pests?
- Processes: Is there an understanding of hazards when treating, preparing and packaging food?
- Complaints: Do you have procedures for receiving, investigating and responding to complaints and recalling unsafe food?
- Recalls: Do you have procedures to effectively recall unsafe food?
Your Preventive Control Plan:
- Food safety: Does your Preventive Control Plan (PCP) describe the risks to food, and if applicable food animals, including how they are controlled?
- Other requirements: Does your PCP describe the measures to take to meet other regulatory requirements for grades, standards, packaging and labelling?
Tip: Check out the following guidance material:
- Regulatory requirements: Preventive controls
- Regulatory requirements: Preventive control plan
- Step-by-Step Guide for Domestic Food Businesses and Exporters: Preparing a Preventive Control Plan
- A guide for preparing a preventive control plan – for importers
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