Food Safety Standards Case Study

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Table of Contents Title: FOOD SAFETY CODES OF PRACTICES 2 BRC- BRITISH RETAIL CONSORTIUM GLOBAL STANDARD FOR FOOD SAFETY ISSUE 7 2 ISO EN NSAI 22000:2005 Standard: 2 Tesco Food Manufacturing Standard (TFMS): 3 BRC vs ISO vs TFMS 4 Similarities 4 Contrast 4 Accreditation by GFSI: 5 Title: FOOD SAFETY CODES OF PRACTICES Food safety is not just about the procedures and technology that are used, it is a lot more than that. A lot of process goes on after the food processing. Certification of the food product is one of the main strategies to satisfy the consumer, as customer satisfaction is the biggest goal of any food company. When the companies or industries are dealing with people’s lives they have to be their best in…show more content…
It has worldwide recognition and is regularly updated to maintain the quality. It does not only code for the food quality, but also for the company premises. The BRC originated in 1998 and has varied and improved since then and now has the 7th issue. The issue 7 is made by representatives of working groups from all around the world. It was additionally the primary Food Safety Standard to be benchmarked by the GFSI. The BRC Global Standard for Food Safety Issue 7 sets the most recent benchmarks for best practice in food manufacture from January 2015. Issue 6 was replaced by Issue 7 for all reviews on 1 July 2015. Issue 7 was developed to ensure the food safety, quality and operational eligibility required to be in place within a food manufacturing organisation to satisfy obligations with regard to legal compliance and protection of the consumer. This Standard is helpful in the assessment of a company’s premises, operational systems and procedures by a third party, the certification body, against the requirements of the…show more content…
These codes in food safety management to make sure that the quality of the product is maintained and well addressed. HACCP Plan: All the standards mentioned have an effective and an accurate HACCP Plan in their framework. It has been developed using Codex Alimentarius HACCP principles with reference to relevant legislation. Accountability and Transparency: Accountability and Transparency are another similarities these codes have in common. Transparency has been the main objective and a common practice among these codes. Bigger Traceability improves the risk management. Risk Evaluation and Improved risk management: All the codes have a strong control over the risk evaluation procedures and they have continuous improvements within the production stage to make sure the damage is controlled in an early phase of the production. Quality management methods and Quality

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