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Food Safety

The Food Safety Management System

Principles of the Global standard for Food Safety

A food business must have a full understanding of the products produced, manufactures and distributed and have systems in place to identify and control hazards significant to the safety of food.  The Global Standard for Food Safety is based on two key components : senior management commitment and HACCP (Hazard Analysis Critical Control Point – a step –by-step approach to managing food safety risks)

Benefits of the Global Standard for Food Safety :
There are a number of benefits to food business arising from the adoption of the Standard.  The Standard  :
  • Provides a single standard and protocol that allows an accredited audit by third party certification bodies.
  • Provides a single audit commissioned by the company, in line with an agreed audit frequency, that will allow the company to report upon their status to customers and other organizations as agreed, and can reduce time and costs.
  • Provides a measure by which food manufacturers and suppliers can demonstrate to potential customers a level of competence in food safety and quality systems.
  • Is comprehensive in scope, covering areas of quality, hygiene and product safety.
  • Addresses part of the legislative requirements of the food manufacturer / supplier, packer / filler, retailer and other customers.  Companies may also use this Standard to ensure their suppliers are following good food safety management practices.
  • Requires ongoing surveillance and confirmation of the follow up to corrective actions on non-conformity to the Standard thus ensuring that a self-improving quality and product safety system is established.

SSF Limited, Visakhapatnam unit (Unit-I) was recently inspected and audited by British Retail Consortium team in order to certify the unit for the Global Standard for Food Safety.  We are awaiting for the BRC Certification shortly.
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