FOOD SAFETY - Powys County...
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FOOD SAFETY NEWS Food Safety Management Systems – an introduction All food businesses are required by law to have food safety procedures in place that are based on the principles of HACCP (Hazard Analysis Critical Control Points). These procedures are normally called ‘Food Safety Management Systems’ or FSMS for short. Does this apply to my business? In terms of current food law, all food businesses, from small B&B’s to large scale manufacturing premises have to have some kind of FSMS, but the type of system and the amount of paperwork needed will vary considerably; some small food businesses won’t need any paperwork! But the principles of FSMS still apply. In short, the law says that you must be able to show what you do to make sure that the food you sell is safe, and for some businesses, this must be written down. 1 Part What is involved in a Food Safety Management System? Put simply, a FSMS involves looking at the food business and identifying all of the key steps, for example, ‘purchase and delivery’, ‘storage’, ‘preparation’, ‘cooking’, and then making sure that at each step, the food is being treated in a safe and hygienic way. When you consider your food business in this way you will be able to see where food safety problems may arise. For example, a common problem could be the storage of high risk foods at incorrect temperatures (temperatures above 8°C) encouraging harmful bacteria to grow. Identifying hazards helps you make sure you have measures in place to control the hazard; this also helps identify methods of checking that control measures are working. Think again about the temperature of high risk foods. We have identified a particular hazard namely ‘the growth of harmful bacteria due to incorrect storage temperatures’, this can be controlled by storing the food refrigerated (below 8°C), and you can check that this control measure is working by regularly checking the temperature of the refrigerator with a suitable thermometer. For the majority of food businesses, a FSMS need not be overly complicated and should build on common sense and the lessons you will have learnt during food hygiene training. In subsequent newsletters we will explore more about the SFBB system, make sure all areas of the pack are completed correctly, identify common pitfalls and explore how to make the system work best for you.
Transcript of FOOD SAFETY - Powys County...
FOODSAFETY
NEWS
Food Safety Management Systems – an introductionAll food businesses are required by law to have food safety procedures in place that are based on the principles of HACCP (Hazard Analysis Critical Control Points). These procedures are normally called ‘Food Safety Management Systems’ or FSMS for short.
Does this apply to my business?
In terms of current food law, all food businesses, from small B&B’s to large scale manufacturing premises have to have some kind of FSMS, but the type of system and the amount of paperwork needed will vary considerably; some small food businesses won’t need any paperwork! But the principles of FSMS still apply.
In short, the law says that you must be able to show what you do to make sure that the food you sell is safe, and for some businesses, this must be written down.
1Part
What is involved in a Food Safety Management System?Put simply, a FSMS involves looking at the food business and identifying all of the key steps, for example, ‘purchase and delivery’, ‘storage’, ‘preparation’, ‘cooking’, and then making sure that at each step, the food is being treated in a safe and hygienic way. When you consider your food business in this way you will be able to see where food safety problems may arise. For example, a common problem could be the storage of high risk foods at incorrect temperatures (temperatures above 8°C) encouraging harmful bacteria to grow.
Identifying hazards helps you make sure you have measures in place to control the hazard; this also helps identify methods of checking that control measures are working.
Think again about the temperature of high risk foods. We have identified a particular hazard namely ‘the growth of harmful bacteria due to incorrect storage temperatures’, this can be controlled by storing the food refrigerated (below 8°C), and you can check that this control measure is working by regularly checking the temperature of the refrigerator with a suitable thermometer.
For the majority of food businesses, a FSMS need not be overly complicated and should build on common sense and the lessons you will have learnt during food hygiene training. In subsequent newsletters we will explore
more about the SFBB system, make sure all areas of the pack are completed correctly, identify common pitfalls and explore how to make the system work best for you.
0845 602 7037Iechyd Yr Amgylchedd / Environmental HealthDiogelwch Bwyd / Food Safety
We welcome correspondence via email, so please do not hesitate to email us on [email protected] Alternatively, please use the contact details below:
Neuadd BrycheiniogFfordd Cambrian / Cambrian WayAberhonddu / BreconPowys LD3 7HR
GwaliaFfordd Ithon / Ithon RoadLlandrindod / Llandrindod WellsPowys LD1 6AA
Neuadd MaldwynFfordd Hafren / Severn RoadY Trallwng / WelshpoolPowys SY21 7AS
Is this new? No this isn’t, the requirement for a FSMS became law in 1995. Since this time there have been moves to make this requirement more flexible, particularly for small to medium sized businesses. Enabling a certain level of flexibility in the requirements gave rise to the popular FSMS ‘Safer Food Better Business’ or SFBB.
What FSMS do I need?Most businesses will need some kind of documented FSMS. Only very small businesses handling mainly low risk foods would not need to have a written system, however these businesses would still need to have thought through the key points for preparing a FSMS and understand where things may go wrong, and what food safety precautions would need to be in place.
Small to medium sized businesses supplying up to 50 customers a day could use a system like SFBB. Most of the emails you will receive over the coming weeks from the Environmental Health service will focus on the SFBB system in particular, as this is the system used by most businesses. Copies of the SFBB pack are available from the Food Standards Agency, please visit their website at: https://www.food.gov.uk/business-industry/sfbb
Other systems that are available from the Food Standards Agency are ‘Cook Safe’ http://www.foodstandards.gov.scot/cooksafe and ‘Safe Catering’ https://www.food.gov.uk/northern-ireland/safetyhygieneni/safecateringni
The ‘Cook Safe’ and ‘Safe Catering’ packs require a greater level of documentation than the SFBB system, and are therefore more suitable for larger catering operations like hotels offering functions.
For even larger business, manufacturers and those businesses making very high-risk products or serving vulnerable groups (for example a nursing home), a more traditional HACCP system should be put in place. A HACCP system needn’t be overly complex, however to be effective, it is advisable that the person producing the HACCP receives specific training in HACCP principles before developing a system.
If you are unsure about the level of documentation your business requires, please contact us for more information.
FSMS and the Food Hygiene Rating SchemeFSMS do form a key part of any food business as they show how control measures have been put in place to stop food safety hazards that have the potential to make people unwell.
A well-functioning FSMS should result in a well-functioning business, with knowledgeable staff, reduced wastage, good due diligence and ultimately safe food. The central nature of a FSMS is reflected in the national Food Hygiene Rating Scheme, which places a high weighting on the implementation and correct management of a FSMS. Failure to put in place a FSMS would limit the rating premises could receive to a maximum rating of 1 out of 5.
