December is Worldwide Food Service Safety Month. Did you know that each year, an estimated 600 million people fall ill and 420 000 people die from unsafe food, resulting in the loss of 33 million healthy life years? As we celebrate Food Service Safety Month, it’s essential to recognize the importance of maintaining the highest food safety standards. By implementing rigorous food safety measures, businesses help safeguard their customers’ health and well-being.

Food standards provide a robust framework to ensure safety, quality, and sustainability across the food service industry.

Food standards are globally recognised frameworks established to uphold the safety, quality, and sustainability of food products throughout the global supply chain. These standards offer the food service industry practical guidelines for managing food safety risks, improving operational processes, and meeting the expectations of consumers.

Why Are Food Standards Important?

Food standards act as a universal benchmark, guiding businesses of all sizes and locations to uphold best practices in food safety and quality. Their implementation is particularly vital in today’s interconnected world, where food is frequently sourced, processed, and consumed across international borders.

Ensuring Food Safety

• Minimize risks of contamination and foodborne illnesses.
• Implement proactive measures like hazard analysis and critical control points (HACCP).
• Maintain consistency in food safety practices.

Facilitating Global Trade

• Uniform food safety practices that are recognized globally.
• Easier collaboration with international suppliers and partners.
• Access to new markets and opportunities.

Regulatory Compliance

• Minimize the risk of fines and legal complications.
• Showcase accountability during inspections.
• Stay proactive in adapting to evolving regulations.

Improved Operational Efficiency

Adopting ISO standards fosters well-structured processes, reducing inefficiencies and optimizing resource use. Key benefits include:

• Decreased food waste and spoilage.
• Simplified workflows and enhanced inventory management.
• Cost reductions through streamlined operations.

Risk Mitigation

Proactively identifies and addresses potential food safety hazards

If you are dealing with foods, it is advisable to implement the following standards:

• ISO 22000:2018 Food Safety Management to help organizations identify and control food safety hazards.
  The Standard consist of establishing a HACCP Plan (Hazard Analysis Critical Control Point) to ensure safe and wholesome food for your consumers, and to identify various hazards involved during receiving, storage, preparation, transportation and serving of food.
• SS 444:2018 and SS 590: 2013 both Standards establish requirements for a food safety management system based on hazard analysis and critical control point (HACCP).
• SS 668:2020 Cold Chain Management of Chilled and Frozen foods to strengthen your cold chain ecosystem
• ISO 9001: Quality Management Systems
  Ensures consistency in delivering high-quality food and services by streamlining operational processes and emphasizing customer satisfaction.
  Can be integrated with ISO 22000 for comprehensive food quality and safety management.
• ISO 14001: Environmental Management Systems
  Encourages sustainable practices in the food service industry, such as waste reduction, efficient resource use, and minimizing environmental impact.

As consumer demand for transparency increases, implementing strong food safety practices has become a necessity, not a choice.

For more information on how GICG can support your company in your journey to manage the safety of your products and the well-being of your consumers, visit: www.gicgrp.com