Food safety is the extent to which those requirements relating specifically to characteristics or properties that have the potential to be harmful to health or to cause illness or injury are met. Food safety programs must:
*Identify all potential safety hazards of each ingredient, material, or service
*Identify where and how these hazards can be controlled
*Include systems for monitoring that the controls are working
*Steps to be taken when hazard is not under appropriate control
*Regular review of the Food Safety Programs to ensure it is adequate
*Include appropriate record keeping systems and written hazard analysis
Every institutional operation must develop measures to ensure or improve food and water safety and to protect food and water from physical, chemical and biological hazards that can cause food borne illness to the customer.
The practical success of a food safety programs will be dependent on the proper use of appropriate methods and tools. This comprises the use of elements of Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP), respectively.
Characteristics of food safety programs
