Are you wondering where to start with food safety management?

The evolution of management systems has been considerable. We began with the HACCP (Hazard Analysis and Critical Control Points) system, which later evolved into the ISO 22000 standard, using HACCP as its preventative model. Currently, the FSSC 22000 model, developed in the Netherlands, governs certifications and all training processes in this field.

Here's a step-by-step breakdown to help you understand how to get started:

Step 1

Conduct a food safety risk analysis to determine criticality and identify Critical Control Points (CCPs). Based on this, establish the HACCP model, including the identified CCPs and Prerequisite Programs (PRPs).

Step 2

Develop a food safety matrix and define Nonconformities (NCs) for deviations. This will involve creating key documents such as Master Procedures, the HACCP Plan, the Food Safety Matrix, and records of NCs and Corrective Actions (CAs).

Step 3

Delve into Food Safety and Bioterrorism. In this step, you will also need to focus on continuous improvement through specific projects.

Step 4

Create your HACCP Team and your Food Safety Team. These working groups will be fundamental in the implementation and maintenance of your food safety management system.

Step 5

Implement internal audits to continuously review and improve your system.

Finally, once you have completed these steps, you will be ready for certification.

Now the question is: Where are you in this process? We're here to help you every step of the way on your journey to effective food safety management.