Segregating material Unfit for Human Consumption.
In any food organisation food safety management system procedures should be in place to segregate material which is unfit for human consumption, dispose of any rejected material in a hygienic manner and protect food from contamination with chemical, physical or microbiological contaminants during handling, storage and transport. Control measures should also be implemented to prevent deterioration during handling, storage and transport including temperature and humidity controls. Food safety management system controls should include those required to protect food from damage likely to render the food unsuitable for consumption and to provide an environment which effectively controls the growth of pathogenic or spoilage micro-organisms and the production of toxins in food.