haccp Management System

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:

COOKING	CROSS CONTAMINATION
Supplier Safety Assurance Pre-preparation High Risk Foods Biological Contamination Cooking Heating Ready to eat foods Recipes and cooking methods Hot Holding	Personal hygiene Adequate food separation Pest control Maintenance Allergies and Intolerances Physical & Chemical Contamination Storage
CHILLING	CLEANING
Cold holding and display Chilling Defrosting Freezing Storage in Positive and Negative Refrigeration	Cleaning Efficiency Appropriate material and equipment Clean as you go procedures Sanitisation Plans Detergentes and Disinfectants