{"id":209,"date":"2024-12-08T08:39:46","date_gmt":"2024-12-08T08:39:46","guid":{"rendered":"https:\/\/uniquempff.com.et\/?page_id=209"},"modified":"2024-12-11T13:14:19","modified_gmt":"2024-12-11T13:14:19","slug":"food-safety","status":"publish","type":"page","link":"https:\/\/uniquempff.com.et\/?page_id=209","title":{"rendered":"Food Safety Management System Policy"},"content":{"rendered":"\t\t
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FOOD SAFETY MANAGEMENT SYSTEM POLICY<\/strong><\/p>

Policy Title: <\/strong>Food Safety Management System Policy for Unique Businesses Company [Unique Pasta factory, Unique Biscuits and Flour Factory and Unique Maize Factory]<\/p>

T<\/strong>he Purpose and Scope of the Policy<\/strong><\/p>

A Food Safety Management System (FSMS) serves as a structured approach to overseeing the safety of food throughout every stage it passes, from production to consumption. The purpose of an FSMS is deeply rooted in the prevention of foodborn hazards and the assurance of safe food production, handling, and delivery. Entities within the food supply chain utilize these systems to adhere to legal standards and expectations, minimize risks associated with food safety, and protect consumers.<\/p>

We carry out quality-oriented activities by ensuring the integrated communication of any relevant information in the organization and continuously improving food safety. Everything we do is aligned with the core beliefs in our vision and values.<\/p>

This policy demonstrates our commitment to achieving the highest standards of food safety in our factories. It applies to the employees of Unique Pasta Factory, Unique Biscuits and Flour Factory, and Unique Maize Flour Factory under Unique Business Company.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Statement of the Policy<\/strong><\/p>

Unique Business Company [Unique Pasta Factory, Unique Biscuit and Flour Factory and Unique Maize Factory] are committed to produce and supply flour, pasta and biscuits of the highest quality that meet or exceed food safety standards. In this regard, we are recognized ISO 22000:2018 Registration No. 40100244FSMS2018 certificate in wheat and macaroni products.<\/p>

The company is also working hard to expand international recognition Food Safety Manager System (FSMS) certification to other types of products (Unique Pasta Factory, Unique Biscuit and Flour Factory and Unique Maize \u00a0Flour \u00a0Factory). \u00a0Actions \u00a0will \u00a0be \u00a0exercised \u00a0to \u00a0ensure \u00a0compliance \u00a0with \u00a0regulatory \u00a0requirements\u00a0 and customer satisfaction. We are committed to continuously adapting and improving our products.<\/p>

Significance of FSMS in the Food Industry<\/strong><\/p>

The significance of \u00a0FSMS \u00a0in \u00a0the \u00a0food \u00a0industry \u00a0cannot \u00a0be \u00a0overstated. \u00a0By \u00a0implementing \u00a0FSMS, \u00a0businesses convey trust in consumers, confirming their commitment to safety and quality. Compliance with FSMS helps prevent food-born diseases and protects the reputation of food businesses, making it essential for industry- wide best practices and consumer assurance.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Key Principles of FSMS<\/strong><\/p>

  1. Hazard Analysis and Critical Control Points (HACCP)<\/strong><\/li><\/ol>

    The \u00a0Hazard \u00a0Analysis \u00a0and\u00a0 Critical \u00a0Control\u00a0 Points \u00a0(HACCP) \u00a0system \u00a0approach\u00a0 identifies, \u00a0evaluates, \u00a0and controls hazards significant to food safety. It involves seven key steps: conducting a hazard analysis, identifying critical control points (CCPs), establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping. By focusing on prevention rather than end-product testing, HACCP helps businesses proactively manage food safety risks.<\/p>

    1. Good Manufacturing Practices (GMP)<\/strong><\/li><\/ol>

      Good Manufacturing Practices are the foundation of food safety management. These practices encompass various aspects of\u00a0 production,\u00a0 including hygiene, \u00a0processing,\u00a0 equipment maintenance, \u00a0and employee training. GMP ensures that food is consistently produced and controlled according to quality standards, minimizing the risks of contamination and food-born illnesses.<\/p>

      1. Traceability and Transparency<\/strong><\/li><\/ol>

        Traceability \u00a0refers to \u00a0the ability \u00a0to \u00a0track \u00a0any \u00a0food through all\u00a0 stages\u00a0 of\u00a0 production,\u00a0 processing,\u00a0 and distribution. It is crucial for managing food safety risks, as it enables quick and effective responses to food safety incidents, including contamination and recalls. Transparency in sourcing ingredients and processing methods also builds consumer trust and supports ethical and sustainable food production practices.<\/p>

        1. Employee Training and Education<\/strong><\/li><\/ol>

          Educating and training employees in food safety practices are critical. Workers should be well-versed in personal hygiene, cross-contamination prevention, proper handling and storage of food, and emergency procedures. Regular training ensures that all staff members are aware of the latest food safety guidelines and regulations.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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          1. Regular Auditing and Compliance<\/strong><\/li><\/ol>

            Regular auditing of food safety practices helps identify and rectify potential issues before they become significant problems. Compliance with local and international food safety regulations, that businesses are accountable for maintaining high safety standards.<\/p>

            1. Effective Communication<\/strong><\/li><\/ol>

              Effective communication across the food supply chain is vital. This includes clear labeling of food products, sharing food safety data among stakeholders, and promptly communicating any food safety issues to the public and relevant authorities.<\/p>

              1. Continuous Improvement<\/strong><\/li><\/ol>

                The food industry is constantly evolving, with new threats and challenges emerging. A commitment to continuous improvement, through regular reviews of food safety policies and incorporation of new technologies and practices, ensures that food safety management systems remain robust and effective.<\/p>

                In conclusion, adhering to these principles of food safety management is not just a regulatory requirement but \u00a0a \u00a0moral \u00a0imperative. \u00a0By \u00a0implementing \u00a0rigorous \u00a0food\u00a0 safety \u00a0practices, \u00a0businesses \u00a0can \u00a0protect consumers, enhance their reputation, and contribute to the overall health and well-being of society. As consumers continue to demand higher standards of food safety and quality, the food industry must rise to the challenge, ensuring that every meal is not only delicious but, more importantly, safe to eat.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                Comprehensive\/detailed Food Safety Objectives<\/strong><\/p>

                Obj<\/strong>e<\/strong>ctive 1: Ensure that all products meet regulatory and customer food safety requirement<\/strong><\/p>

                • K<\/strong>e<\/strong>y Performance Indicators (KPIs):<\/strong><\/li><\/ul>

                  percentage of products that meet regulatory standards; and<\/p>

                  \u00a0number of uncorrected activities\/items during regulatory audit.<\/p>

                  Frequency of regulatory supervion per year<\/p>

                  • A<\/strong>ction Plan:<\/strong><\/li><\/ul>

                    conduct regular internal audits and inspections; and<\/p>

                    \u00a0review and update procedures to align with regulatory changes.<\/p>

                    Obj<\/strong>e<\/strong>ctive 2: Effectively identify and control food safety hazards in the production process<\/strong><\/p>

                    • K<\/strong>e<\/strong>y Performance Indicators (KPIs):<\/strong><\/li><\/ul>

                      \u00a0number of critical control points established and monitored; and<\/p>

                      \u00a0frequency of risk assessments conducted.<\/p>

                      • A<\/strong>ction Plan:<\/strong><\/li><\/ul>

                        \u00a0implementing a comprehensive hazard analysis and critical control points (Hazard Analysis<\/p>

                        Critical Controlling Program-HACCP) plan; and<\/p>

                        review and update risk assessments and control measures at regular base.<\/p>

                        Obj<\/strong>e<\/strong>ctive 3: Confirm that all workers are trained and competent in food safety practices<\/strong><\/p>

                        • K<\/strong>e<\/strong>y Performance Indicators (KPIs):<\/strong><\/li><\/ul>

                          \u00a0training topics covered in the training,<\/p>

                          trained workers in Percentage, and<\/p>

                          \u00a0number of training sessions conducted per year<\/p>

                          • A<\/strong>ction Plan:<\/strong><\/li><\/ul>

                            \u00a0update and strengthen training focus areas,<\/p>

                            develop and implement a food safety training program ;and<\/p>

                            scheduling regular training and refresher courses for everyone<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                            Obj<\/strong>e<\/strong>ctive 4: Develop a food safety management system (FSMS) to organize\/facilitate sufficient information to effectively support<\/strong><\/p>

                            • K<\/strong>e<\/strong>y Performance Indicators:<\/strong><\/li><\/ul>

                              allocation budget for food safety management system ; and<\/p>

                              organizing maintenance records of equipment and facilities<\/p>

                              • A<\/strong>ction Plan:<\/strong><\/li><\/ul>

                                \u00a0allocate budget to facilitate the acctivities of food safety management system; and<\/p>

                                regular maintenance and repair of equipment and facilities to ensure they meet food safety standards.<\/p>

                                Obj<\/strong>e<\/strong>ctive 5: Ensure the effectiveness of food safety policies and procedures by strengthening<\/strong><\/p>

                                stakeholder participation and involvement<\/strong><\/p>

                                • K<\/strong>e<\/strong>y Performance Indicators:<\/strong><\/li><\/ul>

                                  \u00a0the number of established communication lines; and<\/p>

                                  \u00a0feedback from staff and stakeholders on food safety practices<\/p>

                                  • A<\/strong>ction Plan:<\/strong><\/li><\/ul>

                                    \u00a0develop and implement a communication plan to disseminate food safety information; and<\/p>

                                    gather feedback from employees and stakeholders to improve communication strategies<\/p>

                                    Obj<\/strong>e<\/strong>ctive 6: Perform effective food safety performance and continuous task<\/strong><\/p>

                                    • K<\/strong>e<\/strong>y Performance Indicators:<\/strong><\/li><\/ul>

                                      number of corrective and preventive measures implemented;<\/p>

                                      \u00a0collect feedback from coustomers;and<\/p>

                                      \u00a0internal and external audit results.<\/p>

                                      to identify areas for improvement (Food Safety Management System-FSMS) monitoring and analysing performance data;<\/p>

                                      \u00a0analyse and implement the responsiveness of coustomers; and<\/p>

                                      implementation of corrective and preventive measures based on audit findings and performance reviews.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                                      What will the Implementation of this Policy Achieve?<\/strong><\/p>

                                      • Reduces food safety incidents\/accidents.<\/li>
                                      • Maintaining food safety allows the organization to grow and become more profitable.<\/li>
                                      • With respect to food safety management system, evidence has to be organized on greater engagement of workers.<\/li>
                                      • A reliable and consistent management rationale is available for making informed decisions on food safety programs.<\/li>
                                      • It allows for awards, nominations and recognition by external bodies and<\/li>
                                      • When our performance is compared to our peers and customers or reviewed by independent external bodies, it develops and improves our best practice results.<\/li><\/ul>

                                        Organizational Roles, Responsibilities And Authorities<\/strong><\/p>

                                        Top management shall ensure that the responsibilities and authorities for relevant roles are assigned, communicated and understood within the organization.<\/p>

                                        T<\/strong>o<\/strong>p management shall assign the responsibility and authority for<\/strong>:<\/p>

                                        1. a) ensuring that the FSMS conforms to the requirements of this document;<\/li>
                                        2. b) reporting on the performance of the FSMS to top management;<\/li>
                                        3. c) appointing the food safety team and the food safety team leader;<\/li>
                                        4. d) designating persons with defined responsibility and authority to initiate and document action(s).<\/li><\/ol>

                                          T<\/strong>h<\/strong>e food safety team leader shall be responsible for<\/strong>:<\/p>

                                          1. a) confirming the FSMS is established, implemented, maintained and updated;<\/li>
                                          2. b) managing and organizing the work of the food safety team;<\/li>
                                          3. c) ensuring relevant training and competencies for the food safety team ;<\/li>
                                          4. d) reporting to top management on the effectiveness and suitability of the FSM<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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                                            Department and service officers are responsible for:<\/strong><\/p>\n

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                                            • strengthening and implementing processes;<\/li>\n
                                            • make employees aware of their responsibilities and receive appropriate training; and<\/li>\n
                                            • address any inappropriate behaviour.<\/li>\n<\/ul>\n

                                              Employees have a legal obligation to cooperate with these objectives<\/strong>:<\/strong><\/p>\n

                                                \n
                                              • work safely, cleanly and efficiently with due consideration for others around them;<\/li>\n
                                              • monitoring the company’s food safety arrangements and procedures in the food safety management system;<\/li>\n
                                              • maintain and use work and protective equipment according to the information, guidance and training;<\/li>\n
                                              • reporting incidents  of  illness,  contamination  or  injury  or  food  safety  violations  to  appropriate authorities; and<\/li>\n
                                              • as the business activity changes in nature and scale, the company has to improve its performance and food safety management system.<\/li>\n<\/ul>\n

                                                Policy Review:<\/strong><\/p>\n

                                                This policy will be reviewed annually, updated and revised as necessary to ensure its continued relevance and effectiveness.<\/p>\n

                                                Confirmed by: <\/strong>Birhanu Adugna<\/strong><\/p>\n

                                                CEO, <\/strong>UNIQUE Business Company              <\/strong><\/p>

                                                  <\/strong>Date 15-07-2024<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

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