Food Safety Programs (FSP) Webinar

Deon Mahoney headshotPlease join Deon Mahoney as he provides an update on the role of food safety programs (FSP) in managing the safety of fresh produce.

The fresh produce industry has an obligation to manage the safety of fresh produce in order to both protect public health and maintain consumer confidence. A structured way to manage the safety of fresh produce, meet the requirements of regulatory bodies in Australia and New Zealand, and achieve third party certification to industry standards is for a food business to establish and document a food safety program (FSP).

A FSP assists businesses to identify potential hazards to food safety, and to determine how and where along the production chain they can be controlled or managed. Key components of the FSP include documented management commitment to the program; the use of the hazard analysis critical control point (HACCP) system to identify and manage hazards; and the development of pre-requisite programs which support hygienic operating practices and an environment supporting good hygiene.

Importantly the FSP ensures a consistent approach to managing food operations, with structured monitoring of key operations and procedures, authenticated corrective action when issues arise, and regular reviews of the performance of the program.

By developing and consistently implementing a comprehensive FSP, and undertaking regular management reviews, a food business can be more confident that its food products meet regulations and consumer expectations, as well as demonstrating due diligence.

This webinar will examine the key components of a FSP, including the importance of regulatory and industry standards in establishing the program. It will also outline recent changes to the HACCP system and how they may impact your FSP.

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