Download - SMAS

All external bins should be sited in designatedareas, which are suitably paved and drained.They should be covered at all times andemptied as required. The covers should bedesigned to prevent insect contact with thewaste materials. All waste areas, equipmentand utensils should form part of the sanitationprogramme (Section 3.10) (81) .3.15 Pest ControlPest control is the reduction or eradicationof pests. Pests will include rodents (e.g. rats,mice), birds, insects (e.g. flies, cockroaches,weevils) and other animals (e.g. dogs, cats)that can contaminate and infest foods. Asfar as is practical, pests must be excludedfrom the facility premises and the immediatearea surrounding a facility. Effective pestcontrol will not be possible unless all theother controls (i.e. Sections 3.2 - 3.14) areimplemented and monitored.3.16 Recall and TraceabilityThe development and implementation of afood recall and traceability system is a legalrequirement for all food businesses (50) . Even thebest managed and operated food businesseswill, on occasion, have a food safety issue whichmay require recall of product. A reliable recalland traceability system will allow the businessto minimise risks to consumer health, financialloss and damage to the businesses reputation.The FSAI and the EU have produced guidance onfood recall and traceability for industry (82-83) .3.17 Food Safety Management(HACCP)Together with the implementation of generalcontrols (Sections 3.2 - 3.16), all food businessesmust develop a food safety managementprogramme based on the principles of HACCP.This programme will be a documented planwhich describes how the food businessmonitors and controls their processes toproduce safe food. Food businesses carryingout any stage of production, processing ordistribution of food, after primary production,must develop, implement and maintain a foodsafety management system which incorporatesthe principles of HACCP (51-52) .HACCP is a structured systematic approachto improving food safety, which involvesidentifying potential hazards and measures fortheir monitoring and control. HACCP appliedin a logical and systematic approach will helpreduce or eliminate biological, chemical andphysical contamination of products. Recentpublications have addressed general andspecific aspects of the introduction andimplementation of HACCP system under theaforementioned legislation (53, 84) .F O O D S A F E T Y A U T H O R I T Y O F I R E L A N D20