Efficiency in production processes
Health and safety
Certification
‣ Food Safety, Hygiene, Quality and Certification:
1. Food Safety
If your social enterprise deals with food products you must: a) ensurethat the food product is safe to eat; b) ensurethat you don ‟ t add, remove or treat the food product in a way that makes it harmful to consume; c) ensurethat the food product is of the quality that you have stated; d) ensurethat you don ‟ t mislead consumers by the way the food product is labeled, advertised or marketed; e) ensure traceability of the food product by keeping records on where you source the food product from and show this information when required; f) withdraw unsafe food products and complete an incident report; g) explain why the food product has been withdrawn or recalled, for example through a leaflet or poster, or through social media channels; h) display your food hygiene rating( if you sell food products directly to the public);
If are used additives in the food products, you must: i) only use approved ones; j) only use them if they are approved for use in the specific food product; k) ensure that the food additive doesn ‟ t exceed the maximum permitted level.
2. Food Hygiene
Part of complying with food safety is managing food hygiene. This can be done through a Hazard Analysis and Critical Control Point( HACCP) Plan. This is a requirement for any organization handling and selling food, and keeps the food safe from biological, chemical and physical safety hazards.
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