To ensure food produced by your facility is safe, changes to the Food Code should be monitored closely, given that amendments are being made every two years. Sixteen states have already adopted at least one section of the Food Code for restaurant and retail facilities, and twenty-five more states are awaiting review. It focuses on identifying and preventing hazards from contaminating food while emphasizing problem solving and prevention rather than relying only on periodic facility inspection. The principle benefits include a more efficient operation, a higher level of confidence in the safety of the food product and improved customer satisfaction. Additionally, continuous monitoring and record keeping reveals problems quickly, leading to prompt attention to solving such problems.
Employees become more accountable and more conscientious about food safety.
Verification activities also provide management with greater control over their operations and documentation of results-oriented safety practices. Develop a timeline for all activities. Describe the food and its distribution processes. Describe the intended uses of the product and the intended consumers. Develop a flow diagram to cover the processes that are directly controlled by the establishment.