Name: Marc Bench D.

Sahagun Date: May 17, 2022

Instructor: Engr. Vincent Jay S. Padillo Year and Section: IV-BSABE, B

Laboratory Exercise # 4
COMPONENTS OF FOOD SAFETY MANAGEMENT SYSTEM

I. Introduction

A food safety management system ensures that food is safe to eat and that outbreaks of foodborne
illness do not occur among consumers. Food-related events or worries about food safety can tarnish a
restaurant's image in the industry.

A food safety management system (FSMS) is not only a regulatory necessity, but also a useful tool
for ensuring that your company follows safe procedures.

A food safety management system (FSMS) is a systematic way to regulating food safety
concerns in a food industry so that food is safe to eat. A FSMS based on the principles of Hazard
Analysis Critical Control Point is necessary for all enterprises to set up, implement, and manage
(HACCP).

II. Objectives

• To be able to understand each component of food safety management system

• To be able to understand the importance of food safety management system

III. Materials and Method

In conducting this laboratory, the researcher used the following materials:

• Wi-Fi
• Android phone
• Laptop

Preparing first the materials needed, connect to the internet to look for information about the given
topic and finalize it to MS word.
IV. Results and Discussions

What are the Food Safety and Food Hygiene Acts?

• The Food Safety Act 1990

• The General Food Regulations 2004

What is Food Safety Hazards?

A food hazard is anything that has the potential to render food hazardous or unfit to eat. Therefore,
it’s critical to recognize the aspects in your organization where dangers may exist so that they can be
eliminated or lowered to acceptable levels.

Food safety risks can be divided into three categories:

• Microbiological: Involving microorganisms that are dangerous to humans
• Chemical: Involving contamination with chemicals
• Physical: Involves items going into meals on a physical level

HACCP Food Safety Management System

So, microbiological, chemical and physical contaminants are on top of the list of major food risks.
Therefore, the food industry can better assure consumers that its products are safe to consume by
controlling these factors.

Now, this is where HACCP comes in.

According to the FDA, Hazard Analysis and Critical Control Points or HACCP-“is a management
system in which food safety is addressed through the analysis and control of biological, chemical, and
physical hazards from raw material production, procurement and handling, to manufacturing, distribution
and consumption of the finished product.”

What is the Purpose of Food Safety Management System?

A food safety management system’s goal is to make sure that food is safe to eat and that cases of
food contamination do not occur among consumers. Food-related incidents or worries about food safety
can utterly tarnish a restaurant’s reputation in the industry.

A food business operator must have evidence of a food safety management system in order to keep
key relationships and consumer confidence. FSMS also has the following advantages:

o There are fewer customer/consumer issues. o Recalls and

returns of food products are low. o You’ll have an opportunity
 to get the ISO 22000 certification o You’ll comply with the
food laws

What are the Important Components of a Food Safety Management System?

The key aspects of a food safety management system, according to ISO 22000, are:

• Interactive Communication
• System Management
• Prerequisite programmers
• Principles of HACCP

1. Interactive Communication
The establishment of trust between food producers, transporters, providers, and customers is
referred to as interactive communication.
While a food business owner may not have access to all of these parties, they should at the very
least be aware of and maintain communication with the following:

• Who provides them with food

• Who they feed with their meal
• These two parties should be aware of the food safety management system and actively participate
in its development. When it comes to food safety, the food business operator should also consider
the preferences, demands, or requirements of their consumers.

2. System Management
Food Business Operators (FBO) use system management to ensure the successful implementation
of their food safety management systems. Though FBO can use whatever approach that works for them,
it is advised that they employ the ISO method for system administration. The following are the ISO
management principles to follow:

• Customer service
• Governance
• Employee engagement
• Process approach
• Development
• The evidence-based outcome
• Customer engagement

3. Prerequisite Programmes
The ISO defines prerequisite programs (PRPs) as:
“fundamental conditions and activities required inside an industry and throughout the food web to ensure
food safety.”
Prerequisite programs, according to the Food and Agriculture Organization, include:
 Good Manufacturing Practices (GMP)
GMPs analyse and cover every part of the manufacturing process to protect products from
hazards such as cross-contamination, impurity, and mislabeling, which can be disastrous.

Good Agricultural Practices (GAP)

GAPs necessitate the establishment of a comprehensive control and monitoring system to
assure the safety of the certified product from the time the seed is sown to the time it leaves the
land.

Good Hygienic Practices (GHP)

GHPs is in itself a food handling process. The process of preparing food that is safe for
public consumption is known as food handling. Food handlers must be trained on personal hygiene
and sanitation, preparing and storing food at suitable temperatures, and other safe food handling
techniques in order to execute safe food handling. Food handling should always be a top priority
when it comes to food safety.

What Are The Eight Most Important Steps In Creating A Food Safety Management System?

These are the essential steps in creating a food safety management system:
• Training
• Policy setting
• Assessing your company and identifying potential food safety risks
• Using flowcharts or tables to create your HACCP
• Drafting together a pre-inspection checklist
• Establishing processes for food safety complaints and incidents
• Reviewing for constant improvement
• Archiving evidence and food safety records

Key Points to Pay heed in a Food Safety Management System

There are various factors by which a food safety management system can be operated. These are given
below:

1. Food hygiene
Food producers and handlers must ensure that their actions reduce the risk of consumer injury. In
addition, managing food hygiene and food standards to ensure that the food you serve is safe to consume
is a part of adhering to food safety regulations.

2. Labelling and Packaging

The law specifies what information must be displayed on food packaging and labels. Consumers
should have the correct information to make confident and informed food choices based on diet, allergies,
personal taste, or cost.
3. Allergens in Foods
You must follow the allergen information requirements to keep your food allergy safe. Provide
correct allergen information in the kitchen, as well as proper handling and managing of food allergens.

4. Additives to food
When you’re using a food additive, you must:
Only use an approved additive in accordance with the manufacturer’s instructions.
Use it only if it has been approved for use in that particular meal.

5. Suppliers
To verify that the products you buy have been safely stored, prepared, and managed, you should
pick a trustworthy source. When food is delivered, make sure you inspect it for the following items:
It’s chilled, and the frozen food is cold enough.
The packaging isn’t tampered with, and it’s exactly what you asked for.
Don’t use the food if you don’t believe it was handled safely or is of poor quality, and notify your supplier
right once.

6. Traceability
Traceability regulations assist in the tracking of food along the supply chain. They ensure that, in
the event of a food safety issue, hazardous items can be removed from the market in a timely and accurate
manner.

7. Inspections and Enforcement of Food Safety

Local governments are in charge of implementing food safety regulations. Without scheduling an
appointment, authorized officers have the right to enter and inspect your property at any reasonable
moment.
To protect the public, authorized officials can take enforcement actions such as confiscating foods
suspected of being unfit for human consumption.

8. Product Recalls and Withdrawals

Concerns regarding actual or perceived hazards to the safety, quality, or integrity of food and feed
necessitate intervention to protect consumers during a food incident.

V. Conclusion

Food Safety and Management Systems, when properly implemented, may prevent food
contamination as well as reduce health hazards and dangers. All brands who want to keep their
favorable brand image must prioritize food safety. This technique guarantees that the product is
as safe as feasible. Finally, we must state that if you are applying for an FSSAI license or
renewing your FSSAI license, you must present the FSMS plan.

To understand, follow and apply the food safety management system to ensure the safety of
food as well as the safety of customers and to avoid any problem that may occur.
VII. Reference

.html https://www.ideagen.com/thought-leadership/blog/what-is-a-food-safety-management-system
https://lead-academy.org/blog/food-
safetymanagementsystem/#What_is_the_Purpose_of_Food_Safety_Management_System -
https://corpbiz.io/learning/food-safety-and-management-systems/safetyculture.com/topics/fsms-food-
safety-management-
system/https://www.bromley.gov.uk/info/407/food_safety/598/food_safety_for_businesses/2