The control of food safety in the catering and food services sector presents some of the most difficult and diverse challenges within the food supply chain. An effective food safety management system to identify and control food safety risks is essential to ensure that the food served to the end-user is safe to eat.
The handling, processing, and serving of a wide variety of hot and cold foods, often in close contact with the consumer, can be a complicated process. Inadequate controls and poor hygiene can result in major food safety incidents with adverse consequences, including damage to food service providers or suppliers’ reputation.
"Starbucks has always been committed to providing high-quality products and services, ensuring unique Starbucks experience to every customer. Starbucks China adopts the advanced FSSC 22000 to operate a world class Food Safety and Quality Management System, protect company equity, promote brand trust and create business value."Linda Zhang, VP, PI/FSQ, Starbucks China & AP
Many food safety challenges also occur using ingredients and raw materials from a wide range of suppliers, obligation to regional and national regulations, and continually changing trends in delivery practices and customer preferences. These challenges can be met by an effective food safety management system like FSSC 22000 that outlines best practice and provides a platform for employee engagement. FSSC 22000 supports the development of a good food safety culture.
FSSC 22000 applies to all organizations which prepare, process, cook, store, transport, distribute and serve food for human consumption at the place of preparation or a central or satellite unit. For example:
- Catering facilities (including those serving consumers on airlines, railways, cruise and passenger ships)
- Hospitals and healthcare facilities
- School and industry dining rooms
- Restaurants and Coffee shops
- Hotels, Hospitality, and Banqueting Functions
- Food services and food stores