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A food safety program is a written plan that shows what a business does to ensure that the food for sale is safe. FSP is based upon the internationally accepted principle that food safety is best achieved through the identification and control of hazards in the production, manufacturing and handling of food.
This is necessary to maintain safe food handling practices and protect public health. Most licensed businesses must develop and implement a documented food safety program (FSP).
Food safety programs:
Identify potential hazards that may occur in all food handling operations
Identify where these hazards can be controlled
Monitor these control methods
Provide corrective actions when a hazard is not under control
Establish, document and verify detailed pre-requisite programs
Regularly reviewed for adequacy (at least every 12 months)
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