Food Safety Plan

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FOOD SAFETY MANAGEMENT PLAN

The purpose of this guideline is to have full understanding what a business does to ensure that
the food it sells is safe for people to eat/consume. It is important tools for us (GPI) for business
handle, process or sell potentially hazardous foods. This is Necessary to maintain safe foods
handling practices and protect public/consumer.

POLICY GUIDELINES AND CONDITIONS


INTRUDUCING CONTROLS
When considering controls GPI’s understands that:
 They must be effective
 The control should either completely eliminate the hazard or reduce it to a safe,
acceptable level
 Should be practical
 We ensure that controls can be applied to our business in a realistic and sensible way,
that we could change either the nature of the control or the operation.
 They should be understood.

FOOD AND MATERIAL SABOTAGE MANAGEMENT


 All raw material must be properly inspected during delivery time. Ensure all raw
material packaging are in good condition and free from any damage, all damage and
suspicious raw material packaging must be separated for verification’s.
 check delivery vehicle, date marks and delivery personnel, ensure that the delivery
receipt information is correct to the actual delivery personnel's and vehicle.
 All raw materials must be placed at the designated storage and locked
 All issuance/withdrawals of raw materials must be strictly recorded specially the
withdrawing personnel's
 Limit or only authorized personnel can withdraw raw materials from storage to avoid
miss recording/leading of material storage monitoring
 Material storage must be guarded by CCTV
 All personnel are subject for checking/body frisking prior to enter/exit the production
department

FOOD CONTAMINATION MANAGEMENT: WHAT WE NEED TO DO.


Identify potential hazard (things might be harmful to our consumers)
1. We assess what possible food hazards there are in our business
2. Identify the areas where they could occur
3. We pinpoint those areas that are critical to ensuring food safety

INTRODUCE CONTROLS:
 We make sure we have adequate safety controls in place at those points critical to ensuring
food safety
 Regularly monitor the controls to check they are working effectively
 Reviewing our assessment, control and monitoring procedure periodically, and whenever the
food operation change.
HOW GPI START
IDENTIFY HAZARDS
GPI identifies all hazard and decide which are critical for food safety. If no major hazards exist, our
analysis can simply be based on our own judgement, with no need for specialist skills or complicated
techniques. Which
method we choose,
we make sure it should be systematic and should take into account:
 All potential hazards.
 All aspects of our business operation.
 GPI’s actual working procedures and conditions

GPI finds it helpful to draw a diagram of our operation from purchased of raw
materials/ingredients through to the sale of our product. Food hazard can be identified at each
step and any necessary controls put in place.

STEP HAZARD CONTROL MONITORING


1. Check delivery
1. mould or foreign 1. Use reputable vehicle, date marks,
Purchased and bodies present in or on suppliers temperature and
delivery raw 2. Check good on condition of raw
material/ingredients. receipt materials/ingredients
and packaging
1. Store at safe 1. Check temperatures
temperatures and date marks
1. Bacterial growth or 2. Cover or wrap raw 2. Check storage
further contaminated materials/ingredients condition
Storage
by micro organisms, 3. Separate wet and dry 3. Practice first in first
chemicals etc. dry raw out (FIFO)
materials/ingredients 4. Assign
4. Stock rotation workers/personnel
1. Limit handling times
2. Use clean/sanitized 1. Visual checks
equipment 2. Cleaning schedule
3. Good personal 3. Proper wearing of
hygiene PPE’s
1. Bacterial growth of 4. Clean and sanitized 4. All personnel must
Preparation
further contamination production/working physically fit and passed
area the medical exams
5. Working 5. Regular checking of
area/production is air ventilation at the
properly ventilated and production area.
free from dust.
1. Cooking times
1. Adequate cooking e.g
2. Routine temperature
cook to a safe center
1. Survival of harmful checks
Mixing temperature
bacteria 3. Checking/monitoring
2. Clean and sanitized
of
cooking tools.
Mixing tools
Further storage 1. Growth of bacteria 1. Store at safe 1. Check product and
2. Further temperatures storage temperature
contamination 2. Cover or wrap 2. Check products label
finished products and packaging
3. Separate wet and dry 3. Check product
products stocking/piling

WHO BENEFITS
GPI knows that many food poisoning incidents are the result of poor practices that leads to
food contamination, which only comes to light after incidents have occurred. By analyzing
the potential hazard in our business and being aware of those activities that may be critical to food
safety, GPI reduced the likelihood of the problems actually occurring and causing harm. This is
good for our consumer and good for our business.

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