After 17 years, the world’s most extensively adopted Food Safety Management Framework is under review.
The review is to consider the effects of the increased globalisation of supply chains, new technology, and other processes has on food safety.
The proposed draft, once adopted by the Codex Alimentarius Commission, should be applied by organisations across the food supply chain. Changes will ensure existing and emerging food safety risks are identified, analysed and controlled for the supply of safe food, protecting the health of consumers.
What are some proposed changes in the HACCP revision?
The importance of the food business operator understanding the context of their organisation
The stage at which it operates within the food supply chain
Inclusions of Food Safety Culture
One of the most significant changes in the new version is the inclusion of Food Safety Culture.
Food Safety Culture includes
The commitment of the management and all personnel to the production and handling of safe food; Leadership is to set the right direction and is to engage all personnel in food safety practices.
- Build awareness of the importance of food hygiene by all personnel in the food business.
- Ensure open and transparent communication among all personnel in the food business, including communication of deviations and expectations.
- Ensure the availability of sufficient resources to ensure the effective functioning of the food hygiene system.
- Outline the consequences for Food Safety Culture (both Positive and Negative).
HACCP Certification, by Adaptive, is based on the current Code of Practice – General Principles of Food Hygiene, which is applicable across the food chain from primary production through to final consumption.