For each of the food safety hazards identified, the Food Safety Team Leader should determine an acceptable level of the food safety hazard in the end product, whenever possible. The determined level should take into account established statutory and regulatory requirements, customer food safety requirements, the intended use by the customer, and other relevant data.
The Food Safety Team Leader should record justification for – and the result of – the determination in the Controls and Targets column of the FSMS Hazard Analysis Checklist Template. All known and identified hazards should be recorded in the Hazards column of FS1070-1 HAZARD ANALYSIS CHECKLIST. For each food safety hazard identified on the FSMS Hazard Analysis Checklist Template, the Food Safety Team Leader should conduct a hazard assessment to determine whether:
This information should be recorded in the Monitoring column of the checklist. Each food safety hazard should be evaluated according to the possible severity of adverse health effects and the likelihood of their occurrence. The methodology used should be described and the results of the food safety hazard assessment should be recorded in the Assessment column of the FS1070-1.
The Food Safety Team Leader should periodically (at least once every six months-more frequently if a hazard has greater potential for severity or if the likelihood of it occurring is greater than normal) review all processes potentially affecting the safety of the company’s food products, to ensure that all hazards are accounted for and are being controlled.
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