The IFC Food Safety Toolkit is designed to enable companies in developing markets reduce a key risk in growing a sustainable food business: meeting the ever-increasing demands, needs, expectations and trust of customers, wholesalers, retailers, government food safety regulators, and ultimately, consumers.
The Toolkit was developed by IFC with food industry help and expertise. It is based on HACCP principles of foodstuff hygiene (European Union food hygiene legislation: Regulations (EC) No 852/2004, 853/2004 and 854/2004), and best industry practices and standards.
The Toolkit provides companies with the know-how to develop, implement and maintain a modern food safety management system based on the principles of the Hazard Analysis Critical Control Points system
(HACCP). HACCP is a systematic approach to identifying and controlling hazards (whether microbiological, chemical or physical) which pose potential hazards in the preparation of safe food. HACCP aims to proactively identify and prevent potential problems that could put food safety at risk. In simple terms, that means controlling the safety of ingredients and supplies coming into a food business and correctly handling them thereafter.
The Toolkit helps companies to identify gaps in their existing practices and develop more efficient food safety system. Specifically companies can:
- Apply the Toolkit in any process regardless of production facility size, location and food safety sophistication.
- Develop systemic science-based approaches to food safety management.
- Benchmark their own food safety system against the best international practices.
- Use the Toolkit as simple and practical self-service tool, replicating it to all production lines as necessary.
- Tailor the templates in accordance with their needs.