Food Safety Plan
Food Safety Plan
Food Safety 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.
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.
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.