1. Need for HACCP Certification for
Food industry &
The Way Forward
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2. General Awareness
• Food borne & Water borne Illness
• Great human sufferings globally
• Cost to a country’s economy
• Outbreaks across the years
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3. 3
German E coli Outbreak June 2011
Starting May 2011, 3785 cases - Source traced to fenugreek seeds
852 patients with acute Kidney from Egypt
Failure and 48 Deaths in
Germany alone
Cost $284 million in human losses (such as sick leave),
regardless of material losses (such as dumped cucumbers)
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4. 4
China Milk Contamination Incident
Starting 2008 in China , an August 2008 China Sanlu Milk
abnormal increase in infant cases Powder tested with Melamine.
of kidney stones.
300,000 affected , 6 dead
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5. 5
Need for Food Safety
Increased focus
from media and Danger to
public public
Raised/changed
requirements safety
from authorities
Customers require more
safe and environmental
Responsible for
damage/pollution friendly products, services
and processes
shall pay
$
Increased
Internationalisation
requirements from
Investors, insurance
and finance
Employees demand
Food safety
Increased consciousness influence and a job not
in all parts
on ethics, new knowledge harming life, health or
of the food
and technology environment
chain
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6. 6
Factors driving Food Safety
• Customers (Better Educated/Preferences) M
A
• World Health Organization (WHO), FAO (Food & Agriculture N
D
Organisation of UN) - CAC (Codex Alimentarius Commission)
A
• Regulatory Bodies (Governments) T
O
• Market Access (EC/USFDA ) R
Y
• Shareholders, Insurers (Litigation/Claims)
• Retailers & Private Labels (Brand Protection) V
O
• Organizations Customer Focus L
U
• Technological and Scientific Advancements N
T
• Changing Business Trends A
R
• Global Market trends like Global Food Trade. Y
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7. Mandatory - Global & Indian Legislation
WTO SPS & TBT
• SPS- Sanitary and Phytosanitary measures
• stresses on health and safety
• TBT- Technical barrier to Trade agreements
• stresses on quality aspects
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8. 8
Codex Alimentarius Commission (CAC)
• CAC is responsible for the execution of the joint FAO/WHO food
standards programme
• Established in 1963
• Developed food standards, guidelines and related texts to protect
consumer health and ensure Fair Trade Practices
• Members include both International Government and Non
Governmental organizations
• Recommended as voluntary application by members, Codex
standards serve in many cases as a basis for national legislation
• Documentation available in form of
Standards
Codes of practice
Guidelines
Other guidelines
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9. 9
India and CODEX
• India is represented on CODEX by the Ministry of Health and
Family Welfare (MOHFW)
• CODEX India co-ordinates and promotes Codex activities in
India in association with the National Codex Committee and
facilitates India's input to the work of Codex through an
established consultation process
• Various CODEX Committees are formed which includes
various trade, government, consumer and academia
representatives
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10. 10
Indian Food Regulations
• Food Safety and Standards Act (FSS), 2006
In effect since 5th August 2011
FSS repeals the following Acts:
• The Prevention of Food Adulteration Act, 1954
• The Fruit Products Order, 1955
• The Meat Food Products Order, 1973
• The Vegetable Oil Products (Control) Order, 1947
• The Edible Oils Packaging (Regulation) Order, 1998
• The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control)
Order, 1967
• The Milk and Milk Products Order, 1992
• Essential Commodities Act, 1955 relating to food
• Voluntary Standardization and Certification
BSI (ISI Mark) & DMI (Agmark Standards)
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11. 11
FSS Act Regulations
• Following regulations have been issued
FSS - Licensing and Registration of Food Business
Regulations
FSS - Packaging and Labeling Regulations
FSS – Food Product Standards and Food Additives
Regulations
FSS - Prohibition and Restriction on Sales Regulations
FSS - Contaminants, Toxins and Residues Regulations
FSS - Laboratory and Sampling Analysis Regulations
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12. 12
Important aspects of the FSS Act
• Scope- applicable to all kinds of food/substances whether processed,
partially processed or unprocessed, intended for human consumption
and includes primary food except those produced by farmers/
fishermen, genetically modified foods or foods with genetic
ingredients, infant foods, packaged drinking water, alcoholic drink
and water used in manufacture of food.
• Definitions- important definitions are given in the regulations.
• Establishment of the authority- powers granted and the structure of
the body
• Misleading advertisements and unfair trade practices - No false
claims, unfair trade practices,
• Imports- All imports of articles of food are subject to the Act.
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13. 13
Important aspects of the FSS Act contd….
• Special responsibility of FBO-
Not hire sick workers, infected individuals
Sell product to other food vendors, provide guarantee in writing of the
safety/quality of food article
If food of a batch is found contaminated it will be presumed that the
whole batch is unsafe.
• Liability of manufacturer, packer, wholesaler, distributor and sellers-
manufacturer liable to meet all requirements of FSA,
• Wholesaler/ seller liable for sale after expiry, storage, traceability etc.
• Food recall procedures
• Offences and penalties
• QUID – Quantitative Ingredient Declaration
• Clear indication of Restriction of Sale of certain admixtures
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14. 14
FSS Act – Points to Note
• For the first time, the Act compels the establishment of food recall
procedures in conjunction with global standards.
• The complete traceability of the food product at all levels needs to be
established.
• All FBO’s have to intimate the authority well in advance of their plan
on any addition, extension/modification within the business
establishment including change in product category, layout, closure
or any other info, based on which a license is granted.
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15. Food Safety Management Systems
Key Terminology:
• HACCP
• ISO 22000
• Other Standards in use globally
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16. 16
Development of Food Safety Management Systems
1959 HACCP: Pillsbury and the NASA program
3rd party
certification of
NACMCF, "HACCP Principles for Food
food safety 1991
Production"
systems begins
with the Codex Alimentarius:
development of 1991
“HACCP and Guidelines for its Application”
national
HACCP 1995 Seafood HACCP, FDA Final Rule
standards by
US, Australia,
HACCP for Meat and Poultry Processors,
Ireland, The 1997
USDA Final Rule
Netherlands,
Germany and
Denmark 2001 Juice HACCP, FDA Final Rule
2005 ISO 22000:2005 Released
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17. 17
HACCP
• Hazard Analysis and Critical Control Points (HACCP) is a systematic
preventive approach to Food Safety that addresses Physical, Chemical and
Biological hazards as a means of prevention rather than finished product
inspection.
• HACCP is used in the food industry to identify potential food safety
hazards, so that key actions, known as Critical Control Points (CCP's) can
be taken to reduce or eliminate the risk of the hazards being realized.
• The system is used at all stages of food production and preparation
processes including packaging, distribution, etc.
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18. 18
ISO 22000 – Food Safety Management System
• Standard developed by International Organisation for Standardisation for
dealing with Food Safety
• Involves following Principles:
Interactive Communication
System Management
Prerequisite Programs
HACCP Principles
• ISO is developing additional standards that are related to ISO 22000 and
together they are known as the ISO 22000 family of standards.
• The BIS has adopted it as national standard, IS/ISO22000.
• ISO has also published ISO/TS22004 which is a guidance for application of
ISO22000
• ISO22003 which covers requirements for CB’s for FSMS. It forms the basis
of their operation as well as their accreditation.
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19. 19
What is Food Safety Management System to an
organization?
• It acts as a tool for developing a system which ensures safe food.
• Raise product or service quality
• Builds customer confidence
• Lower overhead and Stimulates creativity
• Reduce waste and rework and Stimulates teamwork
• Open new markets and customers.
• Systematic not anarchy
• A platform to improve communication by dismantling cross functional barriers.
• A vehicle to improve productivity and profitability by vesting ownership in
everyone.
• A motivator to make training and learning the foundation for continuous
improvement.
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20. Implementing food hygiene practices
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21. 21
Why should we apply Hygiene Practices?
Increased shelf-life of the product
Good working conditions and higher staff morale
Compliance with statutory and regulatory norms.
Fulfill customer stated and customer intended requirements
• To avoid the following
To prevent Food contamination and related complaints
Food poisoning outbreaks and occasional deaths
Wastages of food due to spoilages, pest infestation
Loss of Production
Penalties and cost of legal actions taken due to non-compliance with
hygiene legislation
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22. 22
Implementing HACCP
• The Five Preliminary Steps
Management Commitment
Assemble a HACCP Team.
Description of the product
Intended use
Sensitive Groups
• The Seven Principles of HACCP Food
Safety
• Implementation Review Policy
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23. 23
7 Principles of HACCP
Hazard Analysis
Critical Control Points
Critical Limits
Monitoring & Sampling
Corrective Action
Verification
Record Keeping
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24. Thank you
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