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4. Conclusion
The initial mission of the food industry is to find ways of producing sufficient quantities of food to feed the population safely.
It has been applied for over 60 years, since the HACCP method first appeared in the 1960s, and is still the foundation of all food safety certification programs.
Throughout the latter part of the last century, quality approaches and the emergence of food safety certification programs, spurred on by regulations, have enabled companies to implement ever more effective tools to guarantee food safety.
And yet, despite all the inspections, training and controls inherent in HACCP and FSMS programs, there are still cases of failure of food safety control systems.
The introduction of unannounced audits has opened up a new dimension in food safety management.
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Conclusion
Glossary
Bibliography
Bibliography
Standards and norms
- BRC 8 – Global Standards for Food Safety, London, BRC – TSO (the Stationery Office), 8th edition - British Retail Consortium (BRC) - 2018
- Référentiel d'audit de la qualité et de la sécurité des produits alimentaires, Berlin, IFS Management GmbH, version 7 FSSC 22000,(), Scheme Version 5.1 - International Featured Standard (IFS) - 2020
- Food safety management systems – Exigences pour tout organisme appartenant...
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
Regulation (EC) No 852/2004 of the European Parliament and of the Council of April 29, 2004 on the hygiene of foodstuffs.
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Directory
Resource Kit by Food Standards Australia New Zealand https://www.foodstandards.gov.au/foodsafety/culture/Pages/default.aspx
Culture Excellence from BRCGS Food https://www.brcgs.com/brcgs/our-standards/food-safety-culture-excellence/
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The Ultimate Scientific and Technical Reference
