The Global Food Safety Initiative (GFSI) is an organization on the pursuit for continuous improvement of food safety management systems, to ensure the delivery of safe food to consumers worldwide. Though GSFI is not a certification system in itself; a food safety certification program is recognized by GFSI when it meets internationally recognized requirements developed by industry experts.
The Food Safety System Certification (FSSC 22000) was designed to provide companies in the food industry with and ISO-based management system that is recognized by GFSI. FSSC 22000 defines requirements for integrated processes that work together to control and minimize food safety hazards.
The FSSC 22000 scheme includes:
- Setting objectives that drive Metropolitan's efforts to comply with the policy
- Planning, designing and documenting a management system
- Maintaining system performance records
- Estabillising communication procedures to ensure effective communication with contacts outside the company and effective internal communications
- Establishing a traceability system for product and ingredient identification
- Enact a corrective action system to control non-coming product
- Follow HACCP principles
HACCP is based on 7 established principles:
1. Conduct a hazard analysis
A “hazard” may be any biological or chemical input that may make a tea unsafe for human consumption. (This can include agricultural input residue.)
2. Identify Critical Control Points (CCP)
CCP are any point in the tea manufacturing process where hazards can be prevented, eliminated or reduced.
3. Establish critical limits for each control point
These represent the maximum or minimum extent at which physical, biological or chemical hazards must be controlled to prevent or eliminate hazards.
4. Establish critical control point monitoring requirements
This includes constant monitoring at every step of the tea manufacturing process to ensure control is applied.
5. Establish corrective actions
In the event that monitoring uncovers a hazard, action is taken immediately. This ensures that the contaminated product never reaches shelves.
6. Establish record keeping procedures
Thorough documentation of hazard analysis procedures, HACCP plan and critical control points monitoring.
7. Establish procedures verifying that our HACCP program is working as intended
Continual testing and annual audits ensure our HACCP system is working, and keeps unsafe tea products from shelves and menus.
For more, visit the U.S. Food and Drug Administration or the Canadian Food Inspection Agency