The policies, procedures, practices, controls and documentation that ensure the food sold by a business is safe to eat and free from contaminants.\u00a0 HACCP (hazard analysis critical control point) is an example of a food safety management system.<\/b><\/p>\n

 <\/p>\n

\n
• HACCP <\/b><\/li>\n<\/ul>\n

  \u2013A food safety management system which identifies, evaluates and controls hazards which are significant for food safety<\/b><\/p>\n

   <\/p>\n

  \n
  • S<\/b>afe<\/b> food<\/b><\/li>\n<\/ul>\n

    \u2013Food that is free of contaminants and will not cause harm, injury or illness.<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

    Food safety management system The policies, procedures, practices, controls and documentation that ensure the food sold by a business is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[74,75,88],"class_list":["post-1374","post","type-post","status-publish","format-standard","hentry","category-foodsafety","tag-food-safety-management-system","tag-haccp","tag-the-level-3-award-in-haccp-for-manfacturing"],"_links":{"self":[{"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/posts\/1374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/comments?post=1374"}],"version-history":[{"count":1,"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/posts\/1374\/revisions"}],"predecessor-version":[{"id":1375,"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/posts\/1374\/revisions\/1375"}],"wp:attachment":[{"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/media?parent=1374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/categories?post=1374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food-safety-training.net\/wp-json\/wp\/v2\/tags?post=1374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}