1. Ingredient Traceability:
Ensuring that the source and movement of all ingredients used in production are documented and can be traced in case of contamination.
2. Allergen Control:
Implementing procedures to prevent cross-contamination with allergenic substances, especially for products with allergen-related risks.
3. Facility Sanitation:
Maintaining a clean and hygienic production environment to prevent the growth of harmful microorganisms.
4. Pest Control:
Implementing measures to prevent and control pests that could contaminate products.
5. Hazard Analysis Critical Control Points (HACCP) Plan:
Developing and following a HACCP plan to identify and control potential hazards at critical points in the production process.
6. Employee Training:
Providing comprehensive training to staff regarding food safety practices and procedures.
7. Quality Control Measures:
Establishing processes to monitor product quality and taking corrective actions when necessary.
8. Storage and Handling Procedures:
Ensuring proper storage and handling of ingredients and finished products to prevent contamination and spoilage.
9. Documentation and Record Keeping:
Maintaining detailed records of all aspects of production, including ingredient sourcing, quality checks, and sanitation procedures.
10. Crisis Management and Recall Procedures:
Having a plan in place to respond effectively to food safety crises, including product recalls if necessary.
