FSSC 22000 Awareness Training: Summary of the Benefits of Awareness Training

Food Safety System Certification (FSSC) 22000 is a globally recognized certification process based on a combination of ISO 22000 sector-specific PRP and FSSC extra criteria. FSSC 22000 was created in response to client requests for a recognized standard against which a food safety management system can be audited and certified. The GFSI (Global Food Safety Initiative), as well as other food safety schemes such as BRC or IFS, have given FSSC 22000 Global Recognition. The Foundation for Food Safety Certification is the owner of the certification scheme.

FSSC 22000 was developed for the certification of food safety systems that ensure the safety of products during the basic production of animal products, manufacture of perishable animal and/or vegetable products, products with a long shelf life, and (other) food ingredients such as additives, vitamins, and bio-cultures, animal food and feed production, and food packaging production, and has recent time included catering, retail/wholesale, and transport and storage services.

What are the benefits of attending FSSC 22000 awareness training?

  • FSSC 22000 awareness training helps to become familiar with a typical framework for implementing a food safety management system (FSMS).
  • Training benefits to recognize where the adjustments might need to be made to this framework, to accommodate the particular situation and progress made to date.
  • It also, increases the knowledge of the key concepts and requirements of FSSC 22000, from an implementation perspective.
  • Awareness training also increases the skills to conduct the baseline review of the organization’s current position about FSSC 22000, and implement key concepts and requirements relating to FSSC 22000.
  • FSSC 22000 awareness training will help to understand the FSSC 22000 food safety management system requirements.
  • Also, the ability to consistently provide safe foods and relevant products and services that meet customer and applicable statutory and regulatory requirements.
  • It helps to address the risks associated with its objectives

What should FSSC 22000 awareness training cover?

In FSSC 22000 awareness training individuals learn how to embed continual improvement at the heart of their organization through an FSSC 22000 Food Safety Management System (FSMS). The base of the ISO 22000:2018 standard is an opportunity for organizations to make even their strategic path and increase focus on improving food safety performance.

Determine the form and requirements of a successful management system, as well as the impacts on the organization. Learn about food safety management systems, including the fundamental ideas and structure of FSSC 22000, as well as important terms, definitions, and the ISO standardized high-level framework. As well as learn how to comprehend and apply the standard’s fundamental concepts and principles to existing processes in your organization. Here are the key points that a person learns after completing the training.

  • The key definitions and concepts used in food safety management systems
  • The use of the PDCA cycle in the continual improvement of the structure of FSSC 22000 including prerequisite programs & additional requirements
  • Providing safe foods and relevant products and services that meet applicable statutory, regulatory, and customer requirements consistently
  • Addressing relevant risks and opportunities
  • Demonstrating conformity to specified food safety management system requirements.

Who should attend this course?

Anybody involved in the planning, implementation, maintenance, supervision, or auditing of an FSSC 22000 food safety management system, or anyone interested in learning more about food safety management standards using FSSC 22000.

How to Implement a Strong Food Safety Culture Using FSSC 22000 Standard?

Developing the proper food safety culture offers huge advantages for brand reputation, increased organizational continuity, and reduced recalls and potential lawsuits. However, culture may move operations from a reactive to a proactive mode, keeping one step ahead of food safety best practices and changing regulatory and customer requirements. So, where do we begin?

For organizations seeking to establish or strengthen a solid food safety culture. The Food Safety System Certification (FSSC) system provides an effective platform for action in this regard. The primary standard of the scheme that oversees the certification of a Food Safety Management System (FSMS), FSSC 22000, requires firms to present evidence of senior management commitment to food safety. This evidence contains critical characteristics of a successful food safety culture, such as communication, training, employee feedback, and food safety program performance evaluation.

Resources such as the guidance FSSC 22000 documents for food safety culture can also assist in overcoming the problem that culture can appear to be an abstract idea, with the application being easier said than done. The existing standards and proven advantages of certification can assist obtain both the necessary senior leadership backing and the commitment to lead by example, not just speaking but also demonstrating what is expected.

The Food Safety System Certification 22000 (FSSC 22000) allows organizations to ensure Food Safety Culture establishment and continuous review. The organization must demonstrate that senior management is dedicated to ensuring the implementation, maintenance, and continuous development of the food safety management system, and this evidence must contain the following elements of food safety culture:

  • Communication
  • Training
  • Feedback from employees, and
  • Performance measurement of food safety-related activities

Here, are 10 measures mentioned below that organizations can take to establish a good food safety culture.

  1. A leader must act as they speak.
    • Leaders should demonstrate a solid commitment to food safety
    • Enforce rules and protocols
  2. Be inclusive and gain the support of most employees.
    • Include every staff member regardless of role
    • Avoid the attitude
  3. Provide FSSC 22000 awareness training for continual enhancement 
    • Food safety training and education should be an ongoing effort
    • Training and empowerment should be the top priority
  4. Endorse impartiality and consistency
    • Discourage unreasonableness, discrimination, and bias
    • Apply the same rules regardless of position and/or demographics
  5. Retain all the records of all important controls
    • Maintain the paper trail, SOPs, and records for key processes
    • Records to be an exact reflection of factory operations
  6. Include a procedure for approving raw materials and suppliers
    • Source products from reliable suppliers
    • The procurement team should know the supplier approval SOP
  7. Stay Informed
    • Be cautious of new and emerging risks
    • Recognize potential risks posed by your products or industry
  8. Employees should be asked for their opinions
    • Validate the effectiveness of the systems and processes
    • Conduct employee food safety culture reviews
    • Appeal for the honest feedback
  9. Evaluation of Employee Response
    • At least annually review what employees feel about the organization
    • Make an effort to improve on aspects employees complain about
  10. Encourage a robust food safety culture
    • Must have a prize arrangement in place for those who do well
    • Take critical action against those who have a damaging food safety culture

Implementing above mentioned measures provides a systematic methodology to effectively identify and manage food safety risks. Similarly, the ISO-based certification model can be used across the whole food supply chain, recognized by the GFSI and by the European cooperation for Accreditation (EA), Flexibility allows the organization to determine how the business will meet the scheme requirements for the structure and documentation of the food safety management system. It also facilitates internal benchmarking and management through consistent application across multiple/international sites. Implementing FSSC 22000 shows the commitment to food safety, providing confidence to the customers, improving employee engagement, growing awareness of food risks, and promoting safety.

10 Recommendations for Improving the Effectiveness of the HACCP Certification Training

HACCP is considered a prerequisite to being recognized as a legit and safe business in the food industry. It is also a divisible method of action to ensure quality food products for the people. HACCP Certification is an approval system that validates a food business’ development, documentation, and implementation systems under a government-mandated framework. The initials stand for Hazard Analysis Critical Control Point, an internationally recognized tool that helps identify and target food safety risks to ensure a good quality supply of food products.

  • Provide accessible training: With corporate and compliance training programs becoming readily available on remote training software and educational platforms, organizations can make the HACCP certification program more accessible by doing the same. Now the world is adjusting to remote work and learning; organizations shouldn’t get left behind or resist change. By making the certification program more available, organizations must be allowing and providing HACCP Food Safety Auditor Training to more people to learn and apply food safety standards and procedures.
  • Customize the training: Learning and training are not required to be done in person or on-site any further. The learners are in control of their learning experience when using self-paced learning platforms. They should be able to learn on any platform and at their own pace, whether they are using mobile devices or PCs.
  • Include rewards and interaction: Courses are designed with interactive components such as questionnaires, videos, and interactive graphics since learning and training content is hosted on internet platforms. To make studying more enjoyable, game-based aspects such as scoring systems, virtual currencies, and timed sections are included. Some gamified learning systems go this a step further by offering real-world prizes that learners may earn and then redeem by excelling in their learning courses.
  • Comparing Learning Preferences: Not everyone should learn similarly. There are various learning methods, such as visual, verbal, and physical. Furthermore, today’s workplace includes five generations, each with varying degrees of comfort with technology. While Millennials and Gen Z may be able to navigate mobile learning within a few moments, the elder learners may struggle. A training program that mainly accommodates to one learning style preference would be a mistake.
  • Encourage social learning: Social training is a method of learning that makes use of a learner’s interpersonal abilities. This method allows the students to learn from one another. Some will be able to apply the content right away, while others will need more time to grasp the principles. Allow them to exchange advice, thoughts, and points of view with others. This can result in faster learning and better communication skills among the students.
  • Participate more with the trainers: Trainers and instructors are well-versed in the skills and knowledge required by their students to accomplish their HACCP certification program. They most likely already know what their students will require in the future. Trainers are already evaluating program participants’ performance and growth; enabling them to take an active role by providing continued support and encouragement. Learners will be more confident in their learning if they feel more supported.
  • Obtaining feedback: The organization cannot afford to ignore the importance of feedback from learners and educators. With each session, getting accurate and honest feedback can lead to improvements to the ongoing HACCP certification program. Skills and knowledge landscapes are rapidly changing, and learners are acutely aware of their vulnerability to changing needs. Similarly, educators would know whether or not the course material is working.
  • Measurable outcomes: After the organization’s HACCP certification program has been active and running for some time, it should collect data and results from all sessions. It must consider more than simple feedback forms and completed surveys but also learning analytics that can track completion rates, attendance, pass/fail statistics, and other factors. Examine the program to evaluate if it is achieving its goals and objectives.
  • Keep Current on Trends and Changes: Because training and technology are both rapidly evolving, learning experiences do not end when courses are done. While an organization can improve its training programs to keep up with new information, the learners are also improving. They are continually adapting to new expectations based on their own experiences, and they may be conducting studies to keep up with new advancements. 
  • Determine the capability: Developing and sustaining a HACCP certification program can be difficult and time-consuming. Organizations must determine how many people they want to be involved with and how much support they can provide. It must also examine whether the organization intends to manage the training internally or outsource it. Setting acceptable expectations and goals is equally important to the program’s success, therefore businesses must ensure their capability for delivery.

How to Build a Sustainable Food Safety Culture in Organization?

A food safety culture enables the implementation of documented processes, procedures, and hygiene best practices by ensuring that upholding food safety standards is at the heart of every decision or action taken by personnel in the organization. To establish a long-term food safety culture, it is critical to first transform and strengthen the mindset of the technical leadership and idolize the well-being of this team.

Teamwork’s well-being begins with the fundamentals, such as establishing expectations, providing basic tools and methods, and offering opportunities for team members to achieve their best.  Given that 60% of workers report taking on more duties than they can do at work, it is sensible to start with these fundamental elements to guarantee that team members have reasonable workloads and appropriate teams.

The fundamental components of happiness have been forgotten. What does it mean to treat team members’ well-being differently? Begin with these four questions to guarantee that the technical team’s well-being is taken into account so that they are prepared to lead the transformation. However, before that, food safety culture awareness training can help understand how to develop and what is a Sustainable Food Safety Culture:

  1. Is the team members’ workload manageable?  Top executives frequently prioritize manufacturing line capacity or storage capacity, but what about human capacity? People who have manageable workloads tend to have a clear sense of purpose and a sense of accomplishment since they can complete work. While capacity may appear to be a subjective concern due to our culture’s emphasis on being “busy,” it is simple to convert workload into objective facts. Write down every single task and how long it takes for each role. Remember to record responsibilities such as meetings, administrative work, annual training, and time off. These kinds of jobs frequently go off the original list. Now compare the time required for all of those chores to the time available in the workday.
  2. Is there enough time for the staff to unplug and relax? “Vacation is important to employee survival,” according to Forbes. Also, with the stress and responsibility of leading food safety, team members must completely unplug—think preventive maintenance. If we want individuals to perform at their best, they must recharge their batteries, clear their brains, and rest. When was the last time that maintained equipment until it broke down, resulting in unplanned downtime? The same notion applies to persons who are not given enough time and space to refresh.
  3. Is the team’s work meaningful to them? People in food safety have an inside joke that they are not in it for the money. We chuckle even though it is not a joke. People in this field enjoy science, people, puzzles, and the problems that come with food safety. While many people begin with this passion, “strong feelings” may fade when firefighting takes hold, resources become scarce throughout the organization, and differing ideals (or lack thereof) about food safety are recognized. Revisit the why and purpose of each function to see how it fits into the larger picture of the organization and the ultimate goal—safe, healthy food for our families and friends. Remember that people desire to work. 
  4. How can I encourage the team to take a different approach to leadership during the food safety culture journey? If alternative outcomes are sought, a separate procedure is required. To participate and lead differently, the technical team must be invited in a new way. That new manner could entail using previously underused skills, developing existing skills, or learning new ones. To assist discover what will open the team to a new perspective, ask different questions to produce new replies. Remember to integrate behavioral and organizational science competencies in food safety jobs to reflect the evolving discipline in this sector.

In the end, when we get down to the fundamentals of respecting and caring for the team, they will look out for us. Interaction is centred around that. If we want to change the food safety culture, we need to get back to the fundamentals of helping our technical team members. Your company will be on the correct track with the aid of these four simple questions!

6 Things That You Must Know About the ISO 22000 Food Safety Management System

ISO 22000 defines and verifies the criteria for a food safety management system. It outlines what an organization must do to demonstrate its ability to control food safety hazards and ensure food safety. It applies to any company, regardless of size or place in the food chain. Here are some important points that can help to understand the ISO 22000 standard:

  • Organizational Risk Management: One of the primary modifications brought about by the ISO 2018 edition is organizational risk management. At the operational level, we have the well-known hazard assessment, in which risks are recognized and subsequently mitigation actions are implemented to mitigate their negative consequences. When it comes to business risks, the situation is different; uncertainty can lead to both possibilities (good results) and risks (negative consequences). The organization should then prepare activities to capitalize on identified opportunities and mitigate business risks.
  • Internal and External Issues: This is a new conception for ISO 22000, and it comes after the acceptance of the High-Level Structure. Therefore, ISO 9001, ISO 14000, and ISO 22000 all utilize the same ten-clause structure. Some tools can be used by businesses as a framework to detect internal and external challenges. The manual refers to SWOT (Strengths, Weaknesses, Opportunities, and Threats) and PESTEL (Political, Economic, Social, Technological, Legal, Environmental) analysis as two of the most commonly used methodologies for this identification.
  • Risks, Opportunities, and Objectives: Risk exists in every possible aspect of a food safety management system. All systems, processes, and operations contain hazards. As a result, risk-based thinking must be implemented throughout the management system. This ensures that these risks are identified, considered, and controlled throughout the food safety management system’s design, planning, and implementation. The process method includes risk-based thinking. Not all processes in a food safety management system pose the same level of risk to the organization’s capacity to achieve its goals. Certain food safety processes necessitate more planning and management than others. Risk is generally thought to have only negative repercussions; nevertheless, risk can have both negative and beneficial outcomes. Although risks and opportunities are frequently mentioned simultaneously, the opportunity is not the positive side of risk. An opportunity is a series of conditions that allows something to be done. Taking or passing on a chance then involves varying degrees of risk. By taking risk into account throughout the food safety management system and all processes, the possibility of meeting stated objectives are increased, production and the expected outcome of safe food are more consistent, and customers may be certain that they can trust the food product.
  • Food Safety Policy: The 2018 version of ISO 22000 added some new standards to the Food Safety Policy, such as addressing the need to establish food safety competencies and including a commitment to continuous development. Nonetheless, the most intriguing development in food safety policy is the obligatory need that the Food Safety Policy to be known (and not only communicated). 
  • Management of documented information:  ISO Management System Standards, in general, rely on written material. ISO 22000 is process-oriented, making it perfect for use with a Process Framework Model. Here’s an example of a process with five levels. A Food Safety Management System requires the disciplined organization of the following criteria: processes, ISO 22000 documents, records, and reviews. Using a process framework provides a method for process owners to update the criteria for which they are responsible to meet specified food safety laws. This structure serves as the foundation for all other management system standards, including Quality (ISO 9001), Occupational Health and Safety (ISO 45001), and Environmental Management (ISO 14001). This process framework, which is supported by integrated management systems, breaks down functional silos.
  • Verifications: The PDCA cycle is at the foundation of all Food Safety Management Systems. ISO 22000 benefits from two PDCA cycles. Each operational procedure inside the food safety system has its PDCA, as does the broader framework. This is where verification enters the picture. In this case, the work necessary for validation (plan) must be matched by an equal amount of effort required for verification (check). Keeping this in mind, PDCA questions can be applied to ISO 22000 to measure the effectiveness of the cycle, after which verification criteria can be addressed.

Acknowledge the Major Changes in BRC Food Issue 9

The BRC Standard provides a framework for food manufacturers to assist them in the production of safe, authentic, legal food and to manage quality to meet customer requirements. Certification against the Standard is already recognized internationally by many different types of stakeholders in the food industry, including retailers and specifiers, and as the leading consumer protection organization. BRCGS works hard to establish the value of this certification to the global supply chain, including the end consumer.

Issue 9 was changed with the help of global industry experts representing all parts of the industry and extensive engagement. This ensured a thorough examination of all developing concerns in the food sector today. The requirements in the final version released today are an evolution from past issues, and they include, among other things, standards for product safety culture and core skills, which we discuss in greater depth in our recent publications.

The Standard has been revised regularly to reflect the most recent thinking in food safety and to encourage its global adoption. The review process guarantees that users of the Standard continue to find value as it evolves. Because of the industry’s ever-changing nature, the Standard must be evaluated and revised regularly. While prior editions of the standard may have led the way in terms of new content development, it is more often than not a matter of making minor changes to assist certificated sites in developing solid food safety systems, which is a major principle of continuous improvement.

As we all know, obtaining a BRCGS Global Food Safety certification confirms an organization’s commitment and competence in providing safe, quality food to its consumers and stakeholders by utilizing an up-to-date standard that addresses key areas in food safety, expectations, regulatory requirements, and consumer needs. Furthermore, in the BRC food safety issue-8 documents, several changes were also implemented. So, to assist producers in moving to the revised standard, here are some of the significant differences between BRCGS Food Safety Issues 8 and 9.

  • The Audit protocol:
    • The audit is divided into two parts, one remote (online) and one on-site. 
    • The Certification Body will check beforehand if the IT possibilities at the site are sufficient to perform this audit and will determine the percentage of the remote audit duration.
    • Only those parts that are part of auditing registrations, systems, and documentation are assessed remotely. If the blended audit method has been chosen by the organization, the obligation to undergo an announced audit once every three years still applies.
  • Food safety culture:
    • Food safety culture is now part of the fundamental section in 1.1 management commitment. Therefore, it focuses even more on senior management and the continuous improvement of the food safety culture.
    • The plan to improve the food safety culture includes the activities required to achieve this. At a minimum, these activities focus on clear and open communication about product safety, training, employee feedback, behaviours needed to maintain and improve product safety processes, and performance measurement of activities related to product safety, authenticity, legality, and quality.
    • A member of the facility’s senior management team should be available during the audit to discuss the effective implementation of the food safety and quality culture plan.
    • Food safety culture is part of the internal audit program.
  • Validation and verification
    • There is more attention to validation within the HACCP section. Validation is mandatory before a change is implemented. A control point, as well as the critical limits of a CCP, are also validated. Validation before implementing changes also plays an important role when new equipment is put into service and during product development. 
    • Verification is no longer expected only once annually, but at least annually and immediately after changes or incidents. This is not only in the VACCP and TACCP analysis but also in HACCP, environmental research, and process specifications.
  • Training and competence
    • All the relevant staff, temporary staff, and contractors had to be trained before the start of operations, this now applies to all staff. The recording of BRC food training needs in a plan now also applies to all personnel.
    • Additionally, here in issue 9 mentions that training is one of the activities that will certainly return to the plan for improving the food safety and quality culture. The competencies of the VACCP and TACCP teams must include an understanding of the principles of food fraud and food defense.In the production of pet food with medication, mastery of this material will be trained.
    • Not only management of a CCP but also of the other control measures will be trained. Also, the entire staff will be trained in allergen control plans.

How to Create an Effective Food Safety Culture by Food Safety Team Leader?

Starting with transforming and strengthening the technical leadership’s mindset and respecting the well-being of this team is crucial to creating a sustainable Effective Food Safety Culture in any food processing organization. Recognizing team members’ well-being needs to begin with the basics, such as clarifying expectations, providing basic knowledge of tools and systems, and providing opportunities for team members to do their best. Especially considering that 60% of people report saying that they getting even more tasks than they can finish at work. Starting with these basic elements to ensure that team members have manageable workloads and appropriate teams simply makes sense to integrity and well-being.

To create an effective culture and maintain that culture in the organization, a Food safety team leader plays a very important role. Also, the team leader ensures the food safety management system (FSMS) is established, implemented, maintained, and updated properly and frequently. They also manage and organize as well as distribute proper work to the food safety team. Ensuring to provide relevant food safety culture awareness training and competencies for the food safety team and reporting to top management on the effectiveness and suitability of the FSMS. Here are some of the things that are mentioned that help food safety team leaders create an amazing culture in the workplace.

  • Does the team have a manageable workload? 
    Top executives frequently prioritize manufacturing line capacity or storage capacity, but what about team capacity? Individuals who have manageable workloads tend to have a clear sense of purpose and a sense of accomplishment since they can complete work. While capacity may appear to be a subjective concern due to the culture’s emphasis on being “busy,” it is simple to convert workload into objective facts. Make a list of every task and how long it takes for each role. Remember to include responsibilities such as meetings, administrative work, annual training, and more. These types of jobs frequently are eliminated from the original list. Now, calculate the time needed for each task to the time available in the workday. If the percentage is larger than 100 percent, then team leaders are not preparing the team or systems for excellence.
  • Does the team have time away from work to unplug and recharge fully? 
    As per the survey, time off is critical to employee survival. With the pressure and responsibility of leading food safety, team members must completely disable preventive maintenance. If we want the team to perform at their best, they must refill their energies, clear their brains, and rest. When was the previous time that ran equipment until it broke down, resulting in unplanned downtime? The same principle applies to persons who are not given enough time and space to power up.
  • Does the team find meaning in their work? 
    People in this field enjoy science, people, puzzles, and the problems that come with food safety. While many people begin with this passion, “warm feelings” may fade when firefighting takes hold, resources become scarce throughout the organization, and differing ideals (or lack thereof) about food safety are recognized. Revisit the why and purpose of each function to see how it fits into the larger picture of the organization and the ultimate goal—safe, healthy food for our families and friends. Remember that people want to conduct meaningful work.
  • How can the food safety team leader encourage the team to lead differently as they continue through the food safety cultural journey?
    If alternative outcomes are required then a different procedure is required. To participate and lead differently, the technical team must be invited in a new way. Food Safety Team Leader Training can assist with this by allowing leaders to tap into previously untapped skills, improve on existing skills, or learn new ones. To assist discover what will open the team to a new perspective; ask different questions to produce new replies. Remember to integrate effort and organizational science competencies in food safety jobs to reflect the evolving discipline in this sector.

Finally, if we turn back to the basics of caring for and taking care of the team, they will take care of us. That is the essence of participation. If we want to strengthen the food safety culture, we need to get back to basics and support our technical team members. These four simple questions will help team leaders to get the business get back on track!

Is Food Safety Training Required for Every Organization Involved with the Food Industry?

According to the food safety training policies, some food businesses still believe that food safety is just an application of common sense (or lack thereof). At home, where the only person you can hurt is yourself, using common sense to ensure food safety may be enough, but when you’re serving food to the general public, it’s not. Also, food safety training helps to protect the customers’ health.  Providing adequate food safety training to everyone who handles the food business is essential to protecting the customers from food poisoning, allergic reactions, and other health risks that could occur from eating contaminated food. To avoid all the health risks, every organization must have a certified food safety trainer who provides proper food safety training to all the persons working in the organization.

Why food safety training is good for business?

Failures in food safety cost money and harm the organizational reputation, which costs more money and endangers the long-term company’s viability. Also, by investing time and resources into food safety training and making sure employees hold a valid Food Handlers certificate, it can protect the brand and reputation, and also it prevents negative online reviews, customer complaints, or media scandals. It reduces operational costs related to food waste, meal comps, and pest eradication as well as avoids costly fines or business closure. Also, it motivates to plan long-term strategies to grow the business.

Is Food safety & hygiene training a legal requirement?

Food safety & hygiene training is important to the success of a food business, whether it’s a restaurant, a café, a catering business, or a corner store. It’s also a legal requirement. If you serve food to the public, you’re a food business under the law and you must comply with the food safety laws and regulations in your province or territory. Food safety laws and regulations differ across provinces and territories, and you must know what is required in yours.

What are the benefits of food safety training?

There are several reasons why employees should receive food safety training, including:

  • Reducing the risk of food poisoning: Food contamination can occur as a result of improper storage, cross-contamination, overcooking, and person-to-person contact. Food safety training will make sure that the staff is aware of how to avoid these incidents. Food poisoning can be disastrous for any food business, resulting in negative reviews (which are more damaging than ever in the social media age and with the rise of TripAdvisor), fines, and, in extreme cases, closure.
  • Cutting down on waste: Food safety training can support quality control. When employees are properly trained, less food is spilled, contaminated, or ended up lost due to poor handling. It’ll also reduce waste and boost profits.
  • Improvements in behaviors: With proper training and effective implementation of food safety principles, as well as the way employees approach food handling will change, and it will eventually become easier.

Recognize the Key Features of a FAMI-QS Certification

The FAMI-QS is applicable to the feed safety management systems of vendors and producers of processed Specialty Feed Ingredients and their Mixtures, beginning with incoming product, sourcing, raw materials, manufacturing, transport and storage by the manufacturer, and sales of the finished product. FAMI-QS strongly recommends manufacturers and traders on how they can implement its feed safety management system, pre-requisite program, and HACCP plan in accordance with a thorough third-party certification system.

What is an FAMI-QS certification?

The Feed Additive and PreMIxture System (FAMI-QS) certification is a standard that addresses the European Animal Feed Regulation’s feed safety, legality, and quality objectives. The primary objective of this certification is to provide guidance to manufacturers and traders directly impacted by the regulation, as well as to assist them in developing their own procedures to reduce the hygiene risks associated with additives and premixtures in the feed chain.

FAMI-QS certification is based on several European regulations, such as the Codex Alimentarius, HACCP principles, and several national management systems of member states, including GMP or the Code of Practice, to ensure feed safety. The FAMI-QS is a complete and accurate certification that is based on these scriptures and includes several areas such as quality and feed safety management systems, traceability procedures, product regulatory compliance, human resources, infrastructures, waste control, maintenance, and cleaning of equipment.

FAMI-QS awareness training will be beneficial for gaining a better understanding of the FAMI-QS certification. Furthermore, the FAMI-QS covers most EU countries, Norway, and Switzerland, but it is also globally available and has been presently used in over 47 countries.

What are the key features of FAMI-QS?

  • The Specialized Feed Ingredients and their Mixtures industry, with strong ownership and stakeholder involvement, developed the FAMI-QS feed safety assurance system.
  • The European feed hygiene package worked as its backbone.
  • It is developed upon this expertise and knowledge of the best feed safety specialists, and has guidelines for employees that are science-based and focused on feed safety.
  • It involves strong management, prerequisite programs, and HACCP implementation standards.
  • It makes use of sector-specific documents that describe products, processes, risks, risk analysis that are created and maintained by the appropriate sectors.
  • Allows operators to utilize a combined audit, avoiding duplication, resulting in an efficiency gain and lower cost. Certification of the entire scope can compliance with ISO 17021 supplemented by ISO/TS 22003 accepted by the European Accreditation.
  • FAMI-QS adheres to international trade laws and has agreements in most every country.

Reduced animal feed hygiene risks and improved on-site feed quality are the main objectives of the FAMI-QS. The establishment of an FAMI-QS helps improve the organization’s product safety and quality. Additionally, it helps the company make sure that the legal requirements are being followed. Customers’ faith in the management system is boosted by this. Early error identification allows for the proper corrective steps to be taken, which assists in cost savings through improved risk management.  FAMI-QS certification provides a globally recognized standard in accordance with established practice.

The Importance of Food Safety Culture

Company’s pursuit is focused more on gaining the essential certificate or in confirming that their products are safe. Most facilities reduction somewhere in the middle of the spectrum, balancing the desire for food safety with legitimate concerns about profitability. It is not hard, however, to classify whether a facility sees a food safety audit as another bureaucratic hurdle or an opportunity for development. That attitude often acts as an indicator of how the organization will perform on their audit. Sites that prioritize safety and constant improvement are likely to have better audit outcomes.

Food Safety Culture refers to the precise culture of a facility: the attitudes, beliefs, practices, and values that determine what is happening when no one is watching. If organization want to measure a site’s Food Safety Culture, try asking that how the site typically reacts to food safety concerns.

In certainty, no facility can afford not to grow a healthy Food Safety Culture. A strong culture of food safety helps a facility both to prevent and catch deviations in their procedures that impact the safety, quality, and legality of their products. This, in turn, has a main impact on the possibility and severity of a recall impacting that site. While it is mutual for there to be tension between Quality Assurance and Operations teams over the allocation of resources in a plant, the data suggests that it is in the interest of both departments to grow a strong Food Safety Culture. Doing so confirms the integrity of food products and protects the bottom line.

How can cultivate Food Safety Culture in facility?

A change to organization culture always begins at the top. Because top management has final control over resources, their buy-in on food safety is absolutely crucial. Ways management commitment can be seen contain:

  • Proper money and time are assigned to staff receiving essential food safety training.
  • Machinery and tools are repaired and replaced accordingly to reduction the risk of health risks for the product and employees.
  • A food safety plan is well developed and acts as a living document that is frequently updated.

Management commitment is also apparent when senior management repeatedly participate in routine food safety meetings; reviewing consumer complaints, results of recent inspections, food safety problem in the industry, corrective actions from previous audits, and growth toward new food safety goals. Elsewhere the above listed actions, a truly robust Food Safety Culture needs creative thinking to help the entire staff understand the importance of food safety.

Changing an organization culture is never easy. It takes time and knowledge to move forward. The eight-step process featured below acts a helpful to take first step towards adoption of a more food safety focused organization culture.

  • Create a Sense of urgency.
  • Create a Guiding Coalition.
  • Develop a vision and strategy.
  • Communicate the Change Vision.
  • Empower employees for Broad based action.
  • Generate short term wins.
  • Consolidate gains and produce more change.
  • Anchor new approaches in the culture.

It is significant to remember that creating this type of culture is only truly effective when it is backed up with action. Food safety culture awareness training is basically shared values, beliefs, and norms that affect mind-set and behavior toward food safety in, across, and throughout an organization. Cultivating a Food Safety Culture is a never-ending process of constant improvement, but commitment to this area yields benefits for the bottom line, for employee satisfaction, and for the families who eat product. Organization can’t afford to neglect it.