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Regulation of quality and safety of foods

Regulation of quality and safety of foods should be observed first before joining any of the food industry. Implementation of right food safety systems helps to maintain a healthy and hygienic environment for the production of safe quality food items and ensures the consumers to consume the food you produce. BD Food Safety Consultants helps to get certified for relevant food safety courses. Visit bdfoodsafety.com for more information or have a talk at 815-641-6404.

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Regulation of quality and safety of foods

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  1. Regulating The quality and safety of foods Welcome www.bdfoodsafety.com

  2. Basics of Food Safety • Only safe and wholesome foods should be produced • Regulatory decision-making should be science-based • Government has regulated enforcement • Compliance with national and international legislation • Fully functioning food safety and quality systems

  3. Initiatives to Implement Food Safety • Farm to table food safety measurements • Prevention of food borne disease • Recommended actions to improve safety • Food safety system implementations • Regulation of current food safety systems • Food Safety Audits

  4. Problems With Food Storage • Not keeping adequate temperature • Keeping different food items together • Not keeping equipments clean • Unclean storage space • Improper packaging of raw food items • Keeping raw food items and cooked food items together

  5. Federal Agencies Working for Food Safety

  6. Some common issues with food safety Regulatory Issues Policy Issue • Food Additive Regulation • Labeling • Novel Food Processing • Standardization • Responsibility (liability) • Food Irradiation • Genetic Modifications • Consumer protection • Risk Assessment • Centralization (Food Czar) • Strict Liability • Global Harmonization and Standardization • GATT / NAFTA (Fortress Europe)

  7. What Consumers expect? • Safety • Hygienic food • Freshness • Rotten free eatables • Clean packaging food items • Availability of good food sources

  8. Food Safety Training and Certification Courses • SQF / BRC Consulting • HACCP Training • HACCP Certification • HACCP Development • FSMA Compliance • PCQI Training • 3rd Party Audits

  9. Understanding HACCP Basics • Detection of hazards by end product testing is only as good as statistics behind sampling and testing protocols. • HACCP prevents food from the biological, chemical and physical hazards. • Defects always possible with less than 100% testing.

  10. Seven Principles of HACCP • Assess Potential Hazards • Determine Critical Control Points • Establish requirements for each CCP • Establish procedure to monitor each CCP • Establish corrective action if deviation • Establish record keeping procedures • Establish procedure to monitor effectiveness

  11. Thanks for Watching Need assistance with food safety courses or want to join HACCP class? Contact Us: BD Food Safety Consultant www.bdfoodsafety.com 21201 Duncan Ct Plainfield, Illinois 60544 US Call: 8156416404 bartdobek@bdfoodsafety.com

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