Implementation of food safety management system in a production unit of feed and poultry

Abstract

In accordance with the legal requirements, all organizations involved in producing, packaging, distribution and sale of food must ensure that the safety of these products was not compromised throughout the food chain. The concept of food security involves ensuring all food’s quality parameters (chemical, physical, microbiological) are met from the stage of raw material to the stage of food reached to consumer. A guarantee to ensure the food safety of products during the production flow of an organization is the implementation and certification of the food safety management system. Food safety management system is actually a quality management system, whose goal is the production of safe products for consumption and is based on hazards analysis of critical control points - HACCP. One of AVIECO PN II project objectives, led by INCD BNA Balotesti, where INCD ECOIND is partner is to design, develop and implement a food safety management system to another partner, SC AUGER PETRUS SRL. For this purpose, in accordance with the requirements of SR EN ISO 22000:2005, in INCD ECOIND was developed a methodology for designing and implementing the food safety management system. The paper describes the methodology for the design and implementation of the system and presents the results: the technological flow charts for each product; the hazards analysis; the critical and the critical control points; the preliminary Programs (PRP); the HACCP plan; the documentation of food safety management system: the food safety management manual, the system procedures and the operational procedures.