Food safety certification is a way of monitoring the food industry's compliance with laws and regulations. However, food safety certification is a new concept in the United States. In this article, we will explore the basics of food safety certification, the different types available, and how they work.
The Food Safety Certification program is a voluntary, multistakeholder effort to prevent foodborne illness. These programs help you know the importance of food safety certification. Their goal is to ensure that the public and their foodservice providers have the ability to identify hazards and identify appropriate actions which could be taken to minimize or prevent outbreaks.
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The Food Safety Modernization Act (FSMA) of 2011 established a national food safety program. The purpose is to protect public health against food safety hazards by establishing minimum standards for businesses manufacturing, processing, packing, and holding food. Specifically, the FSMA sets out ten key principles that are designed to safeguard public health:
Prevent the introduction of a hazard into production; Protect against contamination throughout production; Identify and evaluate hazards as they arise in production; Prevent introduction of an adulterant into production; Protect from mislabeling throughout production; Evaluate finished products to determine whether they are safe for human consumption.
Food safety certification is a process that ensures food products are handled in the most sanitary and hygienic environment possible. In order to have your food certified, you must provide documentation proving you've gone through the certification process.