By working towards it..
By giving the due weightage to QA & QC functions..
By changing the mindset of everyone in the organization towards quality & safety..
By doing the proper risk assessment, planning, ensuring and implementing HACCP religously...
By establishing the Operational Prerequisite Program (OPRP) and Critical Control Points (CCP), determine the critical limits, establish a system for monitoring and correction, and determine corrective actions to be taken when critical limits are exceeded or when there is a loss of control of operational PRPs
Providing in-depth training for all the members of the team in both management systems implementation, planning and realization of safe products
All levels of management should be made fully aware of their responsibilities, expectations for participation in the Food Safety program, and how and what to communicate internally and externally..
It must be understood that an important part of ensuring food safety means taking the view that making any kind of product involves a set of interrelated activities and that management of these interrelated activities is critical to ensuring the rigor of the system.