How to Meet Food Legislation Requirements in your Food in Food Processing Facility.
There are laws that regulate the storage and processing of food for human consumption to ensure that these foods are safe for intake. Enforced regulation is put in place most of the times, the officers in charge will carry out inspections on food stalls, hotels and other food processing facilities to ensure these requirements are met, otherwise the facility risks being closed up and the owner may serve a jail term or pay fines and because we wouldn’t want it to happen it is important to willingly abide by the requirements.
One important move towards ensuring good has met legislation requirements in a food processing facility is the layout of the facility should be favorable for regular cleaning. Ensuring your facility has a design that does no deny access to all parts will assist so much when cleaning has to be done as required of the food legislation laws that the facility should always be clean.
The Hazard Analysis and Critical Control Point (HACCP) system will follow some steps that include conduction of hazard analysis, identification of critical points of potential hazards, establishment of critical limits for such hazards and subsequent steps that end up offering corrective measures and monitoring of the levels of these potential hazards to food safety. Use Hazard Analysis and Critical Control Point system will anticipate the errors in processing that will risk the security of food processed in the given good facility thus enhancing food security.
The processing machinery should at all times be in good working conditions to ensure food processing is done effectively and no risk of incomplete processing is experienced. Defective machines in a food processing facility will lower the quality and subsequently the safety of food produced as incomplete processing and introduction of dirt into the machinery system via defective filters will surely result in low a standard of food which risks the health of the consumers.
Personal hygiene should come first, the people involved in food processing unit of the facility should practice a high level of personal hygiene to ensure no contamination occurs to foods during processing as this will obviously lower the safety standards of the food. Some of the strategies to ensure the best of personal hygiene are hand washing, use of protective gear during the processing of food, exclusion of ill workers and most importantly the workers should avoid handling raw food with bare hands. Putting these measures in place will lead to production of safe food that will not be questioned by standard and safety regulations and smooth running of the work place as enforcing bodies for safety usually close up facilities that produce unsafe food.
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