The ForeSee Food Safety Management System was developed based on the HACCP principles in accordance with Chapter II - Duties of Operators of Food Businesses, Article 3 and Article 5 of Regulation (EC) 852/2004 of 29 April, approved by Portugal Decree-Law 113/2006 of 12 June on the hygiene of foodstuffs.
The ForeSee FSMS provides evaluations which identify the Compliances, Non Compliances and Critical Non Compliances reviewed during the hazard analysis and subsequent audits. Once the hazards are identified, the Critical Control Points are also identified at the various operational stages, and so ascertain corrective actions to eliminate non-compliances found and reduce the risks.
Aspects of Food Safety and Hygiene to be covered under the Food Safety Management System (FSMS) are:
Supplier Safety Assurance
High Risk Foods
Ready to eat foods
Recipes and cooking methods
Adequate food separation
Allergies and Intolerances
Physical & Chemical Contamination
Cold holding and display
Storage in Positive and Negative
Appropriate material and equipment
Clean as you go procedures
Detergentes and Disinfectants