Consulting and Software for Supply Chain Integrated Risk Management Iso22000 and HACCP / Supply Chain / Food Industry / Vulnerable Populations

Vulnerable Populations

11/10/2005 7:16 pm

 

Download:

.

Executive Summary

Be prepared for mandatory food safety programs for food service to vulnerable populations by efficiently and cost effectively developing or maintaining food safety plans using our software. This software has been tailored to the Australian industry and allows users to develop hazard analysis and critical control point (HACCP) plans while tying other quality management systems together. HACCP is a preventative risk management technique that is recognised as world best practice for managing food safety and quality risks in the food industry.

In December 2003 the Australia and New Zealand Food Regulation Ministerial Council, comprising Health and Agriculture Ministers from Australia and New Zealand, met in Auckland. The Ministerial Council agreed that food safety programs for food service in which potentially hazardous food is served to vulnerable populations (eg hospitals, nursing homes) be made mandatory. These policy guidelines have now been referred to Food Standards Australia New Zealand (FSANZ) to commence the food standards development process.

The software assists in the development and on going management of HACCP and allows users to effectively tie together the other elements of the food safety plan.

The software is also an effective plan development-training tool and will save up to 70% of plan development time. Businesses that already have quality management systems in place will also benefit from the use of the software as it saves up to 90% of modification and plan duplication time. Furthermore, the software acts as a data warehouse for capturing critical data in relation to the plan.

Traditionally HACCP based food safety plans take considerable time and effort to develop, implement and maintain. For most businesses this is often time that is not available from existing resources. Employing consultants can be an added cost the business. Alternatively for a fraction of this cost you can ustilise our software to train you own staff and develop your own electronic plans. This will increase ownership and understanding of the plan within the business.

The Australian Government is finalising legislation that increases penalties for food safety offenses making it even more important to have proper food safety plans in place.

.

Download Presentation (Microsoft Powerpoint file)
haccp.pps 115.50 kB

HACCP Software

We have software and templates available for commercial kitchens catering for vulnerable populations that will save you up to 70% of the time to develop and maintain your risk management plans.

The Integrated Standards Enforcement System (ISES) is a five module innovative software tool for developing, managing and enforcing HACCP based food safety plans. The modules which are each sold separately include:

Use of the ISES - Plan Development Module for Managing HACCP

Why do vulnerable populations need a HACCP plan?

In December 2003 the Australia and New Zealand Food Regulation Ministerial Council, comprising Health and Agriculture Ministers from Australia and New Zealand, met in Auckland.

The Ministerial Council agreed that food safety programs for food service in which potentially hazardous food is served to vulnerable populations (eg hospitals, nursing homes) be made mandatory. These policy guidelines have now been referred to Food Standards Australia New Zealand (FSANZ) to commence the food standards development process.

The Australian Government has recently introduced tough new food laws which dramatically increase the penalties for food borne illness related offense. (Up to $100,000 and or 2 years imprisonment for individuals and up to $500,000 for corporations (see reference 2). Food businesses are now seeking assurances from all raw material suppliers including water treatment facilities, that the raw materials which they supply, fully comply with the food standards code. Any breach of the code which results in food borne illness will result in identification of the cause and possible litigation for that part of the supply chain.

The food bill suggests that a documented food safety plan complying with:

Standard 3.2.1 Food Safety Programs
Standard 3.2.2 Food Safety Practices and General Requirements
Standard 3.2.3 Food Premises and Equipment

can be used as evidence of due diligence (see reference 2).

Hazard Analysis and Critical Control Points (HACCP) is widely recognised as the world best practice technique in food safety plan development.

The Steps in HACCP plan development

Typical steps in development of a HACCP based risk management plan include:

  1. Management commitment
  2. A budget
  3. Resources, training and experience
  4. Plan development
  5. Plan implementation and data capture
  6. Data analysis and reporting
  7. Continuous improvement and plan review

.

Pitfalls in HACCP plan development

Even with a dedicated full time resource the plan development stage (step 4) can take months or even years. Typically many document formats must be created including word processor, flow diagrams, spreadsheets, record sheets, and databases. This may create a considerable administrative load for management.

The purpose of the HACCP implementation is to ultimately reach step 5 "continuous improvement and plan review" to show due diligence in the supply or manufacture of products. Unfortunately many HACCP implementations do not fulfill steps 1-3 (above) and steps 4-7 (above) may never be realised.

A HACCP plan is never complete and resources are required for the ongoing maintenance and review of the plan.

Software to help develop HACCP plans and save you time and money

HACCP software is now available that will save you up to 70% of development / maintenance time and costs, step you through the HACCP process and ensure that you complete the development process. More . . .

Current Users

St John of God
More . . . . .

.

References

(1). 8th Australian HACCP Conference
Food Safety in the Aged Care Industry
Allan Waters 20/9/2001 Sydney NSW

(2). 8th Australian HACCP Conference
The Food Bill 2000: Implications for Food Businesses and Food Safety Auditors
Chris Preston 20/9/2001 Sydney NSW

(3). Australia New Zealand Food Authority
Standard 3.2.1 Food Safety Programs Standard 3.2.2 Food Safety Practices and General Requirements Standard 3.3.3 Food Premises and Equipment
www.anzfa.gov.au

Tip a friend