The 2020 Codex HACCP provides business’ with effective strategies for maintaining food safety practices.

Blurb: Developing effective food safety practices is a significant concern for business’ in the food industry right now. To help organisations develop clear, efficient strategies for maintaining effective food safety practices, the Codex Alimentarius Commission released a revised Codex HACCP in September 2020. It makes numerous amendments to food safety standards, to ensure that business’ address food hygiene practices through a number of perspectives, and make appropriate adjustments to their food safety practices. This blog will discuss some of the key revisions included in the Codex HACCP 2020, and what they mean for business’.

The necessity of effective food safety standards for business’ has never been more important, with the pandemic bringing to light several food safety and contamination concerns. Particularly, when purchasing food now an increased number of people want an assurance that it is safe for consumption, that it has been handled hygienically across the entire food supply chain, and that business’ have done everything they can to uphold the hygiene of the food they are purchasing. To help companies develop strategies for meeting these concerns, last year the Codex Alimentarius Commission released a revised Code of General Principles of Food Hygiene for HACCP, which helps business’ develop strategies for Hazard Analysis and Critical Control Point management. This revision makes several changes to ensure business practices consider recent food safety concerns, and act accordingly. This blog will discuss what some the changes mean for organisations.

HACCP is a system of controlling food safety risks

The HACCP system are internationally recognised food safety principles that food business’ can apply across their operations, to work at developing safer, more effective food manufacturing, handling and processing practices. The HACCP principles require business’ to conduct a hazard analysis of their operations, to identify critical control points. These are areas of the operations that are so vital that their failure could cause harm to both clients and the organisation itself. Food business’ can apply the HACCP principles across their organisation to ensure that they develop safer, compliant food handling practices. The 2020 HACCP revisions of this codex include amendments to address the food safety concerns heightened by the pandemic, with some of the alterations including:

  • Requiring management to demonstrate their commitment to food safety. The revised principles require management to get actively involved in the development of food safety practices across a workplace, with management having several goals they must work towards to help the business develop an effective system of maintaining food hygiene.
  • Developing a food safety culture. Business’ now have a responsibility for creating and maintaining an effective culture of food safety across their operations, and ensuring that staff practice appropriate food safety measures.
  • Several revisions to Good Hygiene Practices. The 2020 amendment requires business’ to maintain strong hygiene practices, through developing processes that address factors such as adequately training staff on appropriate hygiene practices, a heightened awareness of what constitutes good personal hygiene, monitoring cleaning and sanitation areas to ensure they are performing as they should be, and so on.
  • Stronger allergen and cross contamination controls. The revised principles recognise the need for stronger controls regarding potential contamination points, and that by adhering to these stricter measures business’ are providing an assurance to customers about the quality of their food safety practices.

Demonstrate your business’ commitment to food safety

By updating your food safety practices, ensuring that they meet the standards outlined in the Codex HACCP 2020, your organisation is publicly demonstrating a commitment to safe food practices. This not only provides an assurance to regulatory bodies, customers, and stakeholders about the quality of your business’ practices, it can also help your organisation develop more efficient practices, minimise downtime, and overall, develop a safer, more supportive work environment for all staff.

If these sound like the kind of food safety goals your business would like to work towards, then please contact Anitech’s food safety consultants today at sales@anitechgroup.com or on 1300 802 163, for a discussion about what your business can do to ensure it meets the revised HACCP standards, and in the process works at developing a more effective, efficient business operations. All you need to do is give them a brief overview of your organisation, including its size, the kind of food it works with, and some of the food safety challenges it faces, and they will be able to discuss with you how this revised system can be tailored to your operations to help it achieve its food safety goals. Isn’t that the sort of thing that would appeal to food connoisseurs everywhere?

Please click here to read about the recent revision of the Safe Quality Food Code, Edition Nine, and how its amendments help business’ clearly achieve their food safety goals.

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