Have you Heard that the FSSC 22000 Latest Version 6 has been Published?

The Global Food Safety Initiative (GFSI) accepts FSSC 22000 as a certification scheme for food safety management systems (FSMS). It offers management and production procedures to guarantee consistency, openness, and security throughout your whole supply chain. Any business in the food and beverage sector, from producers to merchants, must adhere to the norm. It is based on the broadly accepted ISO 22000 standard for food safety management systems, the industry-relevant Pre-Requisite Program (PRP), and other standards established by FSSC. The standard, which is consistent with the ISO approach and high-level structure, offers a comprehensive certification scheme for food safety management systems. In April 2023, FSSC 22000 Version 6 was launched.  

Begin planning for the transition as soon as possible, and carefully consider how to implement the necessary adjustments into the food management system. Steps to Take:  

• Learn about the updated FSSC 22000 V6 standard, paying special attention to the modifications.
• With the FSSC 22000 V6 awareness training train relevant staff in the company to ensure they understand the requirements and major changes.
• Determine the gaps that must be filled and develop a plan for implementation.
• Update the management system and put actions in place.

FSSC programs assist the consumer goods sector in putting in place efficient management systems, safeguarding their trademarks, and meeting food safety goals. The foundation also wants to assist organizations in achieving the Sustainable Development Goals (SDGs) of the UN.

The following are the primary causes for an upgraded FSSC 22000 schemes:

• Integrating ISO 22003-1:2022 requirements
• Increasing the requirements for organizations to assist them in reaching the SDGs.
• Incorporating feedback from the Version 6 development survey, which garnered over 2,000 replies.

For organizations to get ready for the scheme and for certification bodies to implement it and receive accreditation, Version 6 will have a 12-month transition period. All organizations must complete the Version 6 upgrade audit before March 31, 2025, with the first Version 6 audits using it starting on April 1, 2024. The foundation has released a document outlining the Version 6 Upgrade Process, which includes a version of the scheme that highlights the differences between Version 5.1 and Version 6, as well as information on the transitional needs. The addition of criteria for food waste and loss is one of the biggest changes. To prevent food loss and waste both within their operations and along connected supply chains, organizations must have a stated policy and set of targets. A silo-breaking strategy that advances SDGs is supported by the increased food loss and waste needs.

What are the benefits of choosing FSSC 22000 Version 6?

Here are the advantages that FSSC 22000 v6 certification brings to an organization while implementing the food safety system:

1. Superior Risk Management: Using these basic risk management measures provides the benefit of a tried-and-true approach, reducing the possibility of systemic issues. The structure guarantees the organization can continue to monitor the system and respond to any issues or changes in industry needs. 
2. Improved Customer Retention: When it comes to maintaining clients, consistency of quality is critical. By adhering to the FSSC 22000 standard, organizations demonstrate to their customers that dependable, high-quality food is a top concern for the company. Customers can continue to buy with confidence since businesses have committed resources to this thorough and internationally recognized food safety management system.
3. Expanded Market Reach: Certification to an internationally recognized standard opens doors to new clients from all over the world. The organization gains access to large retailers, manufacturers, and processors who require this certification as a condition of doing business. By ensuring that the organization satisfies the most widely accepted worldwide standards, you gain the trust of an increasing number of customers and expand your market reach.
4. Save Time and Resources: The greater efficiency produced by the FSSC 22000 consistent framework will save the organization time and resources. Furthermore, when organizations adhere to a recognized framework, investigating suspected food safety breaches takes less time, allowing investigators to rapidly understand and analyze the processes that have been in place so the organization can go back to making excellent products.

What Elements Must Be Taken into Account for Effective Food Safety Management Systems?

An FSMS is a methodical strategy for managing food safety risks inside a food business to guarantee that the food is safe to consume. An FSMS based on the Hazard Analysis Critical Control Point principles must be established, implemented, and maintained by all businesses.

It is necessary to authorize a food safety management system since it ensures that existing food-based enterprises will be developed more effectively. By retaining health and safety standards as a priority, it makes sure that the current food-based sectors operate as intended. The system is made simple by some engagement from monitoring and intervention techniques. When manufacturing or producing any of their products, food-based enterprises are expected under FSMS to be honest about the ingredients they utilize. Wide-ranging criteria, such as standards and food cleanliness, are taken into account when determining food safety. Let’s take a deeper look at these:

• Food Hygiene: Every food business must guard against various risks that could contaminate their product. These hazards can be biological, chemical, or physical. Bacteria could grow in food, which is one biological food hazard. This may occur as a result of improper food storage, a lack of sanitation, or a disregard for recommended food safety procedures. Customers could get food poisoning from this, which is highly dangerous. By providing certified Hazard Analysis and Critical Control Point Training and a proper HACCP plan an organization can reduce this risk. The possibility of cleaning supplies or other chemicals polluting the food prepared is one example of a chemical hazard. This may occur as a result of inadequate adherence to food safety protocols. Physical risks include anything that might have unintentionally contacted the meal. This may involve things like:
  • Material contaminants caused by human error 
  • Hair
  • Plasters
  • Materials from faulty equipment
  • Jewellery
• Food Labelling and Packing: Food labelling regulations must be followed by all food and beverage goods sold. The specifications call for items like use-by or best-before dates, component listings, directions for preparation, and allergen disclosures. It also limits the potential of consuming unintended allergies and makes it simpler for the customer to comprehend what is in their food.
• Food Allergens: To ensure that customers are safe and healthy when dining at the restaurant, ordering delivery, or purchasing goods off the shelf/online, it is important to provide Food Allergen Management Awareness Training to staff members. Because allergens pose a significant risk to many people across the country and could have life-threatening consequences. A company is required to inform customers of any allergens present in its products or those that may have come into contact with them.
• Additives: When adding additives to food, caution must be taken to follow each additive’s instructions and ensure that they have been approved for usage. Additives are frequently used to change the flavour of food or lengthen the shelf life of food products. This can include additives like sugars, preservatives, and food colourings.
• Suppliers: Risks can arise when suppliers supply food products to food enterprises. It’s crucial to ensure the food was stored at the proper temperature and that the packaging wasn’t harmed.
• Traceability: To ensure that items can be taken off the market swiftly and effectively if a food safety issue arises, traceability measures must be put in place. Businesses must be aware of the origin and destination of their food. The elimination of any high-risk products can be done more effectively when this information is readily available. This is especially crucial for goods derived from animals, such as meat and eggs.
• Food Safety Inspections and Enforcement: To make sure that food enterprises are adhering to hygienic requirements, authorities examine them. Because it’s even more important to make sure your organization has a food safety management system in place and that your workers follow it.
• Product Recalls and Withdrawals: A company needs to have food safety management policies in place to make sure that any harmful products may be stopped from reaching customers. This could include stock withdrawal and recalls, both of which can be highly expensive.

Recognize the Six Tips to Improve Food Safety Audits for Your Company

To protect customers from foodborne diseases and other risks, a safe and high-quality food supply chain is essential in today’s increasingly complex and global economy. In addition to safeguarding the health and welfare of their customers, businesses that place a high priority on food safety are also taking on a duty to abide by any applicable regulations and requirements. Also, Failure to follow the industry laws may have a big negative effect on your organization, resulting in anything from a pricey food product recall to a decline in customer confidence. Additionally, the FDA may visit your facility to conduct a food safety audit if there is a food quality issue somewhere in the supply chain or if a product’s safety label is incorrect.

A food safety audit may be a time-consuming, demanding, and expensive process for some companies, especially if your team is unprepared. To ensure that the food production processes satisfy the highest standards of quality and safety as well as that the audit process is efficient, accurate, and as stress-free as possible, it is essential to optimize your business for food safety audits. Various optimizations can assist make your food safety audit process more accurate and streamlined for any business involved in the manufacture, preparation, or distribution of food products. Here are six recommendations to help you get started.

• Establish a Food Safety Plan: A food safety plan is an extension of a Hazard Analysis and Critical Control Points (HACCP) plan that specifies the actions and procedures that a company must follow to ensure the safety of its products. Businesses will have an in-depth knowledge of potential hazards associated with their products, an understanding of the controls implemented to avoid those hazards from occurring, documentation of steps, and procedures necessary in the event of a food safety issue if they have a food safety plan in place and review and update it regularly. By providing a clear structure for analyzing and recording your food safety practices, establishing a food safety strategy can help to speed up the audits.
• Implement Technology to Automate Processes: Implementing technology and utilizing automation can assist in optimizing the organization’s approach to food safety. Automation can also help to streamline the data collecting, analysis, and documentation processes, giving organizations a more systematic approach to better traceability recordkeeping and allowing for a more efficient method for documentation gathering in the event of an audit or recall.
• Train Employees on Food Safety Practices: Proper food safety awareness training can help prevent concerns that could result in bad audit findings. It is recommended that you form a food safety team and train your personnel on food safety practices and procedures for your company.
• Conduct Mock Audits: Mock audits can assist in identifying flaws before they are raised by an external audit. Mock audits help the organization detect gaps or potential areas of risk that would otherwise result in a true food safety audit, allowing you to take steps to repair or enhance such issues.
• Use Tools to Better Communicate with Suppliers: Communication and collaboration with suppliers must be effective and smooth to ensure that you receive safe ingredients and products. Because when it comes to consumer protection, efficiency, and organization are critical. So, leveraging a supplier management and collaboration solution gives your company a tool to monitor supplier performance, food safety HACCP documents, and quickly address quality issues at any point in the supply chain, conduct audits, and much more. Because failing to connect and monitor suppliers efficiently can result in an expensive product recall, leveraging solutions to expand and improve that line of communication is crucial in food safety operations.
• Regularly Review, Assess, and Update Policies: Reviewing, evaluating, and updating the food security policies and processes regularly can assist ensure that they stay up-to-date and effective. Taking the time to evaluate and re-evaluate food safety rules can help you find areas for improvement and implement required changes to guarantee that the organization is doing everything possible to keep products, customers, and staff safe.

Skills Required for Every Food Safety Manager to Advance in Their Career

A food safety management system (FSMS) is a controlled procedure for managing food safety that makes sure all produced food meets quality requirements and is safe to eat. With the assistance of the food safety manager, a clear procedure must be established with each activity and function, taking into account every step from receiving supplies to shipping out the finished products. The HACCP principles should also be followed by an FSMS, and it is the responsibility of each organization to develop processes that meet their needs with the assistance of the food safety manager’s recommendations.

A certain skill set and job-oriented training are required for advancement in any profession. Certified training can assist you in filling existing skill gaps, developing prospective personnel, luring new hires, and safeguarding your company from staffing shortages. Although the situation has now returned to normal and restaurants are filling up, this puts a lot of pressure on managers even though it is excellent news for businesses. Busy times are what distinguish great managers from their less effective rivals, revealing who has the leadership qualities to inspire their team and who is crumbling under pressure. Restaurants need to be more inventive in how they motivate and develop their staff right now. empowering your staff with the knowledge and abilities they require right away by providing various food safety training, as well as establishing a foundation for future career advancement.

A key position in the food processing sector is the food safety manager who is in charge of several duties. While new products are developed and production lines are expanded, food safety managers plan for food safety. They define objectives, targets, and overall budgets for their work area in addition to upholding current food safety regulations and preparing the company for the implementation of new food safety regulations. The performance of the entire team or department, not just the performance of the food safety manager, is what the organization and the organization’s customers hold the manager responsible for. Every food safety manager needs to have the abilities that set them apart from the competition to excel in their position. For that food safety manager training provide an individual with knowledge and awareness of FSMS, the HACCP system, food safety culture, allergen management, etc. Here are mentioned the 5 skills that food safety managers must have.

• Conflict resolution: Even the best leaders frequently lose their temper when they are in charge of both front- and back-office teams. Excellent leaders can control their team’s annoyance by resolving any possible conflicts before they arise. They are also adept at handling difficult situations, like firing an employee or giving difficult feedback.
• Communication: To lead your team, you must be able to communicate with them. A lot more than just talking is involved in communication. When attempting to inspire and encourage your colleagues, developing good communication skills under pressure with the help of communication skills training, understanding body language, and even utilizing the right voice tone may make a significant difference.
• Adaptability: In crowded restaurants, things change practically every day: a new menu item, new kitchen personnel, and new facilities. As changes occur, managers must remain vigilant and flexible, guiding staff members through them and making plans to ensure uninterrupted service.
• Empathy: Excellent leaders are aware of the need for “soft” abilities like empathy and compassion on equal to technical knowledge. According to research, the most crucial leadership quality is empathy since it fosters employee respect and trust in management, which in turn increases staff engagement and motivation.
• Creativity: Creativity isn’t only for artists; it’s a skill that every leader in the workplace needs to innovate, solve complex challenges, and come up with new ways to enhance their operational procedures. Studies have also shown that creative leaders inspire creative behaviour in their teams, with workers imitating their inventive management style. Hence, set an example for your team by taking the initiative and bringing their thoughts to reality.

What is the Procedure for Getting a BRC Food Safety System Issue 9 Certificate?

A global trade organization called BRCGS (Brand Reputation Compliance Global Standards) exists. The association’s mission is to provide food retailers with a uniform method for auditing the food supply chain. The organization, which until 2019 went by the name British Retail Consortium, released its first standard in 1998. The BRCGS has established itself as the international standard for food makers and has helped to harmonize food safety requirements throughout the supply chain. The BRCGS is in charge of establishing norms in a variety of fields, such as HACCP, traceability, preventing food fraud, and food safety culture. 

The BRCGS Food Safety Issue 9 certification is in high demand among the food industry, particularly among those that wish to compete on the international level. All over the world, organizations have adopted it. Manufacturers, brand owners, and retailers can meet their legal obligations and protect customers with the aid of third-party certification to the standard. The BRCGS updated the BRC food safety standard Issue 8 and released the new standard as BRCGS Global Standard Food Safety Issue 9 in August 2022. This standard addresses the food industry’s concerns about product safety, authenticity, legality, and quality. The BRCGS for Food Safety was established to offer a benchmark for supplier approval and due diligence. The majority of the requirements in BRCGS food safety Issue 9 are general and are meant to be used by all sizes and types of food enterprises.

Certification can be requested after a set period by submitting an application to a certification body, which is established and managed by BRC Food Security System. Typically, this time frame is three months long. The system must, at the very least, have gone through an implementation phase and undergone the necessary modifications. It is possible to eliminate deficiencies found during this time or improve processes.

An agreement is started with a certification authority. The certification application form and certification instructions should be ready before submitting an application to a certification organization. The business is not required to produce any further documentation besides this. The certifying body should receive a copy of the documentation created during the system installation and store it in a location that is easily accessible. Considering that the certifying authority will require this documentation work for the first research.

After conducting a preliminary examination while using BRC Issue 9 documents, the certifying body will begin the actual inspection process at the company’s manufacturing facilities. The size of the business and the number of employees are taken into account when preparing the study. Additionally, if the business has manufacturing facilities in multiple locations, this serves as the foundation for audit planning. As much as feasible, all business activities are watched during the audit process. What matters is figuring out how closely the company complies with the necessary criteria.

After the audit work, the auditors must create a thorough report and submit it to the certifying organization. While reaching its judgment, the certifying authority must act in conformity with the findings of this report. If it is determined that the business deserves to receive the BRC Food, Food Safety System Certificate, the certificate is therefore granted and given to the business. This document’s validity span is three years, but annual interim audits are performed, and the company’s operations are still being watched. If there are any flaws in these inspections, it is asked that they be fixed, although this document may alternatively be invalid.

The BRC Standard: Explain The Important Elements to Understand the Standard

The BRC Global Standard for Food Safety was created by the British Retail Consortium (BRC), a trade organization for UK retailers. The British Retailers’ Association and the Retail Consortium amalgamated to become the British Retail Consortium in January 1992. The BRC Food Technical Standard and Protocol for food providers was originally published in 1998 by BRC. This standard has been extensively embraced not just in the UK but also across the rest of the world. Additionally, it is acknowledged as a food safety system to meet GFSI (Global Food Safety Initiative) benchmarks.

The BRC Global Standard for Food Safety, one of the most widely used certification standards, has been embraced by food producers all over the world, particularly by businesses that serve British retailers. A due diligence defense is provided by third-party certification to the standard, which enables manufacturers in demonstrating compliance with customer, regulatory, and statutory obligations.

Issue 9 of the BRC Global Standard for Food Safety, the most recent revision, was released in August 2022. The prescriptive requirement specifies the safety, quality, and operational requirements that food production enterprises must meet to comply. The BRC standard, which is recognized by the Global Standards for Food Safety, emphasizes quality, food safety, and legality and lays out specific guidelines for achieving each of these goals.

Having a BRC Food issue 9 certification offers up more business opportunities for food processing manufacturers. The converse is also true. Missing this certification may severely limit your possibilities and turn off potential partners. As more manufacturers and retailers demand that their suppliers achieve and maintain a GFSI-recognized food safety certification, more than 28,000 facilities in 130 countries have previously completed an audit and gained BRC certification.

What Advantages Come with BRC Certification?

BRC certification enables manufacturers, retailers, and their suppliers to follow the best food safety management practices. As a result, this certificate provides customers with assurances regarding product safety and brand repute. According to the BRCGS organization, they have the most restrictive procedures in place and the best-trained auditors to ensure that the products are safe, legal, and of excellent quality.

The BRCGS certificate gives the following advantages:

• Keeping the brand’s reputation safe
• Providing customers with assurances about product safety, legality, and compliance.
• Establishing defined quality and safety standards
• Investing in the quality of the product
• Gaining access to markets where the BRC standard is necessary
• Global recognition of food security
• Fulfilling manufacturer requirements

How Do You Get a BRC Certificate?

To certify to the BRC Global Standards for Food Safety, manufacturers and processors must follow its requirements and pass a rigorous BRC audit. A BRC consultant may also assist you with the certification process and accomplishment. However, before the BRC audit, the following aspects must be reviewed:

• Senior management commitment to being fully informed of requirements and providing adequate resources for compliance
• A hazard and risk management system is in place to detect biological, chemical, and physical dangers.
• A product safety and quality management system that specifies the rules required to meet the standard.
• Prerequisite programs for the fundamental environmental and operational conditions.
• Site standards and facility management for excellent manufacturing and good hygiene practices for a safe manufacturing environment, as well as general hazards control, such as building and equipment maintenance, cleaning, pest control, and waste management.

Core issue ranges covered by BRCGS:

• Food Safety
• Packaging & Packaging Materials
• Storage & Distribution
• Agents & Brokers
• Retail
• Consumer Products
• Gluten Free

To pass the BRCGS audit, organizations must meet all requirements for sufficient product safety, integrity, legality, and quality management. The BRC audit examines the entire food system, from harvesting and production to sale and consumption. 

List of BRC standard requirements

• Management Commitment Prerequisite programs
• HACCP
• Food Safety and Quality Manual
• Document Control
• Records
• BRC Internal Audits
• Supplier Approval
• Specifications
• Corrective Actions
• Control of Nonconforming Product
• Traceability
• Complaint Handling
• Management of Incidents
• Site Standards
• Product Design and Development
• Management of Allergens
• Provenance, Assured Status, and Identity Preserved
• Materials Packaging
• Product Inspection and Testing
• Product Release
• Control of Operations
• Calibration and Control of Measuring and Monitoring Devices
• BRC Food Safety Awareness Training
• Personal Hygiene
• Medical Screening
• Protective Clothing

How Should You Plan for a BRC Food Safety Issue 9 Audit?

The BRC Global Standard for Food Safety is a system created by a group of food industry partners who want to improve overall food safety and standards. Retailers, producers, and food service organizations all contributed to the development of an easy-to-understand detailed system for maintaining food safety requirements. The system was first acknowledged and published in 1998. The Standard, currently in its seventh edition after twenty years, has acquired global recognition as a dependable and efficient authority on food safety. The BRC has also evolved to incorporate inputs from different top worldwide specifiers.

The standard provides legal, technological, and financial benefits to food sellers operating in a highly competitive market. Achieving the BRC food standard offers consumers reliable evidence that the manufacturer can be trusted to provide a safe, legal, and high-quality product. The BRC Food standard applies to all food manufacturers, regardless of size or capacity. Companies that develop private label items for retailers or manufacturers that wish to sell their products in the UK market can demonstrate that they meet the product standards thanks to the BRC food certification.

Today’s food industry is very competitive, and businesses are constantly looking for methods to differentiate themselves from the competition. Obtaining a BRC certification is one way to accomplish this. Retailers value this worldwide food safety accreditation because it demonstrates that your organization takes food safety seriously. A BRC audit is required to earn a BRC certification. This post will discuss what the BRC audit comprises and how to develop a BRC audit checklist to ensure you acquire and keep this certification. To obtain the BRC food safety issue 9 accreditation, the organization must conduct an audit, so here are some of the actions indicated that assist in preparing for a BRC audit.

You can prepare your facility for a BRC issue 9 Audit, as you would for any other sort of certification, by ensuring that your recordkeeping systems are effective, efficient, and up to date. Finally, when it comes to your BRC audit, you want to be as prepared as possible. The simplest approach to accomplish this is to create a checklist of everything you need to do to pass the audit. A BRC food safety audit checklist should include everything from making sure all documents are ready to perform a mock audit. With a checklist, you can verify that you haven’t forgotten anything and that you’re as prepared for the audit as possible. Although, here are some pointers to assist you to prepare for an impending BRC audit for issue 9:

• Perform a Self-assessment: Self-evaluation is an excellent technique to uncover any food safety or quality issues that may exist in your facility. Furthermore, using self-assessment, you can identify deficiencies during an audit performed by either one of your employees or a third-party inspector.
• Choose a Certification Body: The following step is to locate a BRC-accredited certifying authority. You must schedule an audit with an accredited CB once you have located one. You can also use the BRC’s directory to find one. Choose one that is convenient for both you and your staff.
• Set a Date: Once you’ve decided on the best auditor, set up an audit date that works for both of you. Don’t put off having your facility audited for too long, as this could place you in violation. Consider important factors such as which staff members should be present during the audit. Determine the optimal period for your activities based on the type of your business and the time of year. Furthermore, keep in mind that any prospective re-audits will take place six months or a year after the release of your BRCGS issue 9 certification result.
• Get Your Team Involved: Once you’ve decided on the best auditor, set up an audit date that works for both of you. Don’t put off having your facility audited for too long, as this could place you in violation. Consider important factors such as which staff members should be present during the audit. Determine the optimal period for your activities based on the type of your business and the time of year. Furthermore, keep in mind that any prospective re-audits will take place six months or a year after the release of your BRC certification result.
• Ensure All Documents are in Order: Making sure all of the BRCGS food safety issue 9 documents are in order is one of the most critical things you can do to prepare for an audit. This includes your food safety manual, standard operating procedures (SOPs), and any other policies and procedures that are relevant. Ensure that these documents are current and easily available to you and your team. Furthermore, go over them before the audit so you can answer any questions the auditor may have.
• Conduct a Mock Audit: A mock audit is an excellent approach to preparing for a BRC audit. You can discover potential areas of non-compliance and take action to address them before the actual audit by conducting a mock audit. A simulation audit can also assist you in determining your team’s knowledge and readiness for the BRC audit. It’s a fantastic approach to see how well they grasp the food safety protocols and how well they implement them. After finishing all of the steps successfully, you are ready to take the final audit.

What is the Difference between HACCP, VACCP, and TACCP?

If operate a food business, then must put measures in place to make sure that the food produce is safe to eat. To this end, must implement a food safety management system that incorporates the principles of HACCP, TACCP, and VACCP. All sound very similar and all are complex in the safety of the food manufacture, lets see the exact difference between HACCP, TACCP and VACCP.

HACCP – Hazard Analysis Critical Control Point:

HACCP was initially developed in the 1960s by NASA to stop astronauts from contracting food poisoning in space. It has since been advanced and is now part of every main food manufacturer/supplier’s day-to-day routine. HACCP stands for Hazard Analysis and Critical Control Points and can be approached either by product or procedure.

The HACCP team assesses the whole production procedure step by step from delivery intake to packaging and transport of the finished product. During this procedure any stages where the product could be subject to physical, microbiological or chemical pollution are identified. Measures are put in place for those deemed dangerous, and these are frequently monitored to confirm that the end product is safe for human consumption.

TACCP – Threat Assessment Critical Control Point:

TACCP is an important part of food safety management, it was established in reaction to the increase in food fraud detected in recent years. The most commonly reported was, of course, the horsemeat scandal but food fraud manifests itself in a variation of different ways.

Whereas HACCP is concerned with the prevention of food-borne diseases and the anticipation of unintentional or unintentional hazards/threats to food safety, TACCP is concerned with the anticipation of deliberate and intentional food fraud. This can take the form of replacement of ingredients, passing off of one foodstuff for another, wrong or misleading statements for economic gain that could affect public health, product tampering, fake or incorrect labelling etc. Product traceability throughout the supply chain is hence of dynamic importance.

VACCP – Vulnerability Assessment and Critical Control Points:

TACCP and VACCP go hand in hand in the pursuit to demonstrate product authenticity. Both are intended to stop the intentional adulteration of food. TACCP classifies the risk of behaviorally or economically-motivated adulteration; VACCP classifies how vulnerable several points in the supply chain are to the risk of economically-motivated contamination. VACCP concentrations on food fraud as well, and widens the scope to contain systematic prevention of any potential adulteration of food, whether intentional or not, by classifying the vulnerable points in a supply chain.

HACCP focusses on defending from the unintentional, whilst TACCP and VACCP focus on intentional contamination and stopping dishonest conduct. Using the three food and beverage management systems appropriately and effectively will ensure to deliver a safe final product to consumer. Food Defense and Food Fraud Awareness Training can be very useful to gain knowledge and understanding of food defense, food fraud, threats to and vulnerabilities of food supply chain as well as the procedure of threat and vulnerability assessments, also referred to as TACCP and VACCP, respectively.

How a Food Safety Team Leader Improves a Culture of Food Safety in an Organization

Leadership is not a designation; it is demonstrated by action and example. These are the folks who make the best food safety team leaders! Simply put, a food safety team leader is not only technically competent but also exhibits a combination of technical and leadership abilities and can inspire others to do the right thing even when no one is looking.

Food safety team members will look to their leader for product and process knowledge and expertise, as well as advice on other food safety management system standards. A food safety team leader should ideally be knowledgeable in the following areas:

• Food safety risk refers to the organization’s products and processes
• Specific understanding of HACCP
• In-depth knowledge of the Food Safety Management System Requirements.

The Food Safety Team Leader is also in charge of organizing team activities and should have good administrative and communication abilities. In effect, the team leader serves as a liaison between top management and the rest of the food safety team, and he or she is critical in spreading the concept of an ideal food safety culture. The primary goal of a food safety professional should be to establish a food safety culture rather than, as in traditional food safety management, focusing on system implementation.

Did you know that businesses with a strong quality culture make 46% fewer mistakes? Leaders can take advantage of this potential in part by putting a strong emphasis on developing employee trust. Employee trust has the strongest impact on culture strength; for instance, on average, 63% of employees trust their leaders, but this number can increase to 83% when this trust is acquired through reliable and trustworthy acknowledgment of employee success. Also, leaders encourage employee trust to result in fewer errors in food safety. Here are three quick reminders that must implement immediately by the team leader.

Build the Food Safety Credibility: As a company leader, your every message and action is analyzed by others around you. By increasing the grasp of your company’s specific food safety risks and hazards, individuals may close the commonly perceived gap in leaders between message and conduct and demonstrate that you value food safety as much as people’s safety and financial performance for a company’s success. One corporation, for example, dispatched its recently appointed Chief Food Safety Officer on an intense road tour to a series of round tables with regional staff.

Truly Understand the Change: Recognize that the same neurological response is triggered when employees lack access to food and water as a result of a change that makes them feel threatened. The ability to survive change is at risk. By being aware of this, food safety leaders may better prepare for the change, assist staff in staying focused, and reduce errors. For instance, one business chose to create a straightforward checklist for a particular food safety activity to reduce complexity and give employees a sense of control while also reducing workload. Also, by providing HACCP Food Safety Certified Auditor Training can give confidence to team members to survive in changing situations.   

Be Open and Vulnerable When Discussing Food Safety Maturity: By denying the possibility that your food safety culture has to be strengthened, individuals just create blind spots. So, take the initiative, evaluate the culture’s approach to food safety, show vulnerability, and find out what you and your team should do next to prevent a deadly food safety incident. As an illustration, one business with almost flawless health and safety regulations decided the decision to learn “the undisclosed factors” of its food safety culture. Perhaps as a result of a very strong culture of continuous improvement, this company accepted the findings, established employee leadership, and set up “culture” working groups to sustain the strength of its food safety culture. To develop your food safety culture, you must, as a leader, be food safety credible, have a thorough understanding of how change works, as well as be proactive, and honest about your measured stage of food safety maturity.

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.