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This information can be used to develop food safety and quality programs that meet the requirements of modern Regulatory, Customer and Industry Standards:
When considering the development, documentation and implementation of Plant-Based Food Standards within food safety and quality management systems, the following information should be considered to ensure effective outcomes:
Plant-Based Foods have become increasingly popular with the advent of modern Food Production Systems, including highly-evolved technological solutions for the production of Ingredients and Raw Materials which exclude materials of Animal Origin.
While the general Food Safety and Quality Risk Profiles and Programs for Plant-Based Foods remain the same as for similar food products containing materials of Animal Origin, additional risk is attributed to the following Food Standard Elements due to the nature of Identity Preservation status for Plant-Based Foods:
In addition to the general requirements for Approved Supplier Management as part of your Food Safety and Quality Program, the following requirements generally require additional consideration for Plant-Based Foods:
Classes of Food Ingredients, Food Additives, and Food Processing Aids Commonly Associated with Materials of Animal Origin may include:
The hidden nature of some of these classes of materials highlights the importance of robust risk assessments and supplier interactions as a part of a best practice Approved Supplier Program.
Further information regarding Approved Supplier Management can be found within the haccp.com Approved Supplier Management Food Standard Element.
In addition to the general requirements for HACCP: Regulatory Hazards Management as part of your Food Safety and Quality Program, the following requirements generally require additional consideration for Plant-Based Foods:
Further information regarding HACCP: Regulatory Hazards Management can be found within the haccp.com HACCP: Regulatory Hazards Management Food Standard Element.
In addition to the general requirements for Identity Preservation as part of your Food Safety and Quality Program, the following requirements generally require additional consideration for Plant-Based Foods:
Further information regarding Identity Preservation can be found within the haccp.com Identity Preservation Management Food Standard Element.
In addition to the general requirements for Labelling Standards as part of your Food Safety and Quality Program, the following requirements generally require additional consideration for Plant-Based Foods:
Further information regarding Labelling Standards can be found within the haccp.com Labelling Standards Food Standard Element.
In addition to the general requirements for Process Control Management as part of your Food Safety and Quality Program, the following requirements generally require additional consideration for Plant-Based Foods:
Further information regarding Process Control Management can be found within the haccp.com Process Control Management Food Standard Element.
In addition to the general requirements for Product Design and Development as part of your Food Safety and Quality Program, the following requirements generally require additional consideration for Plant-Based Foods:
– Clear guidance must be provided as part of Product Design and Development to ensure at no stage of the process are Food Ingredients, Food Additives and Food Processing Aids containing materials of animal origin considered for use in Plant-Based Foods;
Further information regarding Product Design and Development can be found within the haccp.com Product Design and Development Food Standard Element.
In addition to the general requirements for Site and Supply Chain Security Management as part of your Food Safety and Quality Program, the following requirements generally require additional consideration for Plant-Based Foods:
Further information regarding Site and Supply Chain Security Management can be found within the haccp.com Site and Supply Chain Security Management Food Standard Element.
In addition to the general requirements for Social Responsibility Standards as part of your Food Safety and Quality Program, the following elements general require additional consideration for Plant-Based Foods:
Further information regarding Social Responsibility Standards can be found within the haccp.com Social Responsibility Standards Food Standard Element.
In addition to the general requirements for Training, Competency and Resources Requirements as part of your Food Safety and Quality Program, the following requirements generally require additional consideration for Plant-Based Foods:
Further information regarding Training, Competency, and Resources Requirements can be found within the haccp.com Training, Competency, and Resources Requirements Food Standard Element.
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Plant-Based Food Standards Development requirements in relation to their items.
Plant Based Food Standards Development Key Points
Document: A document provides guidance and/or direction for performing work, making decisions, or rendering judgments which affect the safety or quality of the products or services that customers receive.
Documented policies, procedures, work instructions and schedules form the basis of any food safety and quality management system. The following documentation formats may be considered to ensure ongoing compliance with specified requirements for Plant-Based Food Standards:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Plant-Based Food Standards Documentation requirements in relation to their items.
You may wish to visit the Plant-Based Food Standards Templates section of haccp.com for examples of Plant-Based Food Standards documentation, record and resource formats commonly applied within food safety and quality systems.
Plant Based Food Standards Documentation Key Points
Implementation: Implementation is the application of documented food safety and quality system elements into the actual business operation.
The implementation of Plant-Based Food Standards within any food business requires genuine commitment from senior management, staff and visitors to ensure the nominated goals of implementation are achievable on an ongoing basis. It is a step which requires significant planning and consideration of general and specific food business circumstances to ensure the outcomes of Plant-Based Food Standards do not negatively impact upon the safety and quality of the food items dispatched from the business.
Implementation of Plant-Based Food Standards must include the clear definition of responsibilities and authorities for all levels of participation by senior management, staff and visitors to the site.
When implementing Plant-Based Food Standards within a food safety and quality system, you may wish to consider the following requirements prior to completion:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Plant-Based Food Standards Implementation requirements in relation to their items.
Plant Based Food Standards Implementation Key Points
Monitoring: Monitoring is the act of reviewing and confirming measurable parameters of a defined process or product status.
Monitoring requirements within food industry sectors are generally identified against limits of acceptability defined within Plant-Based Food Standards plans, implementation procedures and work instructions. Monitoring usually includes some element of record keeping, which may be maintained manually or through digital systems. It is important to consider that advancements of technology have spawned many systems and processes which are self-monitored and or self-adjusted when variances are identified. Regardless of the system used; The goal of any monitoring activity is to provide sufficient evidence that any limit of acceptability has been met.
Traditional Plant-Based Food Standards monitoring requirements include manual recording and the application of corrective actions when the results of monitoring are found to be outside acceptable limits. Corrective Actions should also generally be strongly linked to the monitoring process where applied to ensure full traceability of the applied actions.
Common monitoring activities and record formats may be applicable to Plant-Based Food Standards:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Plant-Based Food Standards Monitoring requirements in relation to their items.
You may wish to visit the Plant-Based Food Standards Templates section of haccp.com for examples of Plant-Based Food Standards documentation, record and resource formats commonly applied within food safety and quality systems.
Plant Based Food Standards Monitoring Key Points
Corrective Action: Corrective action is mandatory action to be taken when a deviation to the Quality System occurs, particularly in relation to a Critical Control Point.
Preventative Action: At any step in the process where a hazard has been identified, preventative action must be put into place to prevent re-occurrence.
Corrective Action and Preventative Action is implemented to ensure that any identified non-conformance issues are documented, investigated and rectified within appropriate time-frames. Corrective action is any action applied to regain control over a product, process, policy or procedure that has been identified as being non-conforming or outside nominated limits of acceptability. Preventative action is any action applied to prevent any identified non-conformance from reoccurring.
The outcomes of corrective and preventative actions should result in regained process control after effective application. Specified corrective actions are commonly linked to the Plant-Based Food Standards Plans and to the food business certification process.
Below are Corrective Action and Preventative Action examples which may be associated with Plant-Based Food Standards related non-conformance:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Plant-Based Food Standards Corrective Action requirements in relation to their items.
You may wish to visit the Corrective Action and Preventative Action section of haccp.com for examples of best practice applications for this food safety and quality system element.
Plant Based Food Standards Corrective Action and Preventative Action Key Points
Verification: The act of reviewing, inspecting, testing, checking, auditing, or otherwise establishing and documenting whether items, processes, services, or documents conform to specified requirements.
Verification is the detailed review of all food safety and quality system elements to confirm that they are effectively developed, documented, implemented, monitored and reviewed. It is important that all food safety and quality system elements, including documented policies, procedures, training, Plant-Based Food Standards plans and their operational applications are verified on an ongoing scheduled basis. The verification process commonly includes a defined schedule for which verification activities are required, how often they are conducted, who is responsible and detailed documented procedures for each nominated verification activity.
The general goal of an established verification process is to ensure any systemic non-conformance issues are identified and rectified within an appropriate time-frame. When non-conformance issues are identified through the verification process, Corrective Actions and Preventative Actions should be implemented to ensure they do not impact upon the effectiveness of the food safety and quality system.
The following examples of verification activities may be applicable to Plant-Based Food Standards:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Plant-Based Food Standards Verification requirements in relation to their items.
You may wish to visit the Verification Activities section of haccp.com for examples of best practice applications for this food safety and quality system element.
Plant Based Food Standards Verification Key Points
Validation: The process of gathering evidence to provide a scientific basis for the documented act of demonstrating that a procedure, process and activity will consistently lead to the expected results. It often includes the qualification of systems and equipment.
Validation is the provision of evidence to support the limits of control or acceptability for food safety or quality parameters nominated within systemic elements. Limits of control or acceptability are commonly included within documented food safety and quality system elements such as procedures, Plant-Based Food Standards plans and specifications.
Common sources of validation include regulatory and legislative standards, finished product specifications and customer requirements, industry codes of practice and guidelines, verified and validated research, historical product and process control outcomes and analytical testing.
The general goal of an established validation process is to ensure any systemic non-conformance issues are identified and rectified within an appropriate time-frame. When non-conformance issues are identified through the verification process, Corrective Actions and Preventative Actions should be implemented to ensure they do not impact upon the effectiveness of the food safety and quality system.
Validation activities are commonly defined within the verification schedules and procedures of established food safety and quality management systems.
The following examples may be applicable to validation of the limits of control or acceptability for Plant-Based Food Standards:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Plant-Based Food Standards Validation requirements in relation to their items.
You may wish to visit the Validation Activities section of haccp.com for examples of best practice applications for this food safety and quality system element.
Plant Based Food Standards Validation Key Points
Skills and Knowledge: Skills and knowledge are attributes of human interactions commonly linked to competency within any specified job related task.
Training and competency requirements for Plant-Based Food Standards must be ongoing, including regular scheduled reviews to ensure the effectiveness of training and competency outcomes.
Team members who have defined responsibilities regarding Plant-Based Food Standards should have knowledge including:
Team members who have defined responsibilities regarding Plant-Based Food Standards should have skills including:
Team members who have defined responsibilities regarding Plant-Based Food Standards should have access to resources including:
If your food business supplies foodstuffs manufactured to a customer’s specifications, it is important to consider any specific Plant-Based Food Standards Training, Competency and Resources requirements in relation to their items.
You may wish to visit the Training, Competency and Resources section of haccp.com for examples of best practice applications for this food safety and quality system element.
Plant Based Food Standards Training, Skills and Knowledge Key Points
haccp.com was created to support food businesses and food industry professionals in achieving and maintaining the stringent requirements of food industry compliance.