A thorough and comprehensive food safety guideline is often included as part of a full HACCP management system in order to avail an ISO certification in Qatar. This paper is divided into 8 sections or steps. Each of the following should be covered in as much depth as possible:
Policy is the FIRST STEP
Your policy statement is the initial part of your food safety management system. You should describe the nature of your company's activity, your general legal obligations, your dedication to HACCP practices, and your commitment to ensuring that the food you make and/or serve is safe to eat.
HACCP Introduction is the SECOND STEP
This is a high-level overview of your HACCP duties, which includes the following items:
- Details about your company's HACCP duties in general.
- A list of the individual or group of people in charge of all HACCP responsibilities.
Understanding Critical Control Points is STEP THREE
One of the most crucial parts of your food safety management system is this component. It outlines all of the essential control point locations, risks, and potential hazards that must be controlled, removed, or decreased in your firm. It also lays out your methods for dealing with them.
Inspections by Law Enforcement Officers were the FOURTH STEP
This document outlines the specifics of an Environmental Health Officer / Practitioner visit from your local government. So that the inspection goes smoothly, you should document your procedure for dealing with it granting an ISO certification in Qatar for your food safety management system.
Complaints Procedure is the STEP FIVE
You should follow a precise protocol if you receive a consumer complaint to protect yourself from liabilities. This procedure should include the following:
- Who handles the complaint; how the claim is recorded.
- How the occurrence is investigated; and what occurs next.
Learning About the HACCP Summary is the STEP SIX
This is where you keep track of all of your company's food safety and hygiene concerns, as well as any specific hazards that have been identified for each risk.
Physical Premises Standards Understanding is the STEP SEVEN
You should ensure that the design, structure, and layout of your premises, as well as the provision of services, equipment, and facilities, are kept in a safe state at all times to ensure compliance with legislation and industry recommendations.
STEP EIGHT Drafting Documentation to Back Up Your Claim
All forms needed for record-keeping should be included as templates (e.g. training, temperature checks, audits, etc). Any other important documents, such as flow diagrams for HACCP processes or food safety management system traceability records, should be included as well.
After Thoughts...
You have a thorough food safety management system guidebook on hand. It's now up to you to put it to good use!
Regularly review your HACCP system and refer to it when monitoring and auditing your performance. This will ensure that you remain ahead of any potentially dangerous food safety issues.
Do you still feel confused?
Get in touch with Qatar ISO. Pose a question to one of our food safety experts.
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