The Requirements of Food Safety Management Systems

All modern restaurants and food service facilities should have Food Safety Management protocols in place. Food-borne illnesses, such as botulism and salmonella poisoning, unfortunately do happen in the food industry. As an example, according to a case study by the U.S. Department of Defense, over 400 people became ill and children died of E. coli poisoning after eating at a Jack-In-The-Box restaurant in 1993. The prevention of food-borne illness is all important and, by having a safety system in place, the general population is assured of not becoming seriously ill. The governing body for public food safety is the National Sanitation Foundation (NSF), which issues guidelines for food managers on the requirements of food safety systems.

Food Safety System Certification 22000

• The first standard any manager should acquire is the Food Safety System Certification 22000. By displaying this certification, a manager has demonstrated proficiency in food safety systems protocols. According to the NSF, many retailers require this certification for its suppliers and manufacturers.

Global Food Safety Standards, The British Retail Consortium Standard

• The NSF has also worked extensively with the international community and has developed the British Retail Consortium (BRC) standard. Being certified in BRC standards is preferred when dealing with overseas customers or suppliers, since it demonstrates to them proficiency in food safety. According to the NSF, many domestic and overseas retailers mandate that a supplier have BRC recognition.

NSF Training Programs

• For food-service professionals, the NSF offers training classes on food safety systems management. These classes are usually specialized, such as for seafood wholesalers, agricultural producers or restaurant managers. Many large chain restaurants require that managers take food safety training classes.