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1. Food safety: from control to culture
1.1 First steps towards food safety
Food quality and safety have been central concerns of the food industry for over 70 years.
The first quality approaches appeared in the 1950s, with theories on quality management recognized as having made a major contribution to improving the quality of Japanese products. Dr. Deming and other researchers developed Total Quality Management (TQM) systems, which implement an approach to improving quality during production while lowering costs.
These approaches were mainly based on quality control of raw materials on receipt, in-process and finished products. Towards the end of the last century, these control-based approaches gave way to more sophisticated quality approaches based on ISO 9000 standards....
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Food safety: from control to culture
Food Safety Culture: shared values
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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