Food safety programmes- GMP, GHP, ISO SERIES

1. PRESENTATION
ON
FOOD SAFETY PROGRAMMES
Dr. Shweta Gupta
Faculty (Genetics and Plant Breeding)
College of Agriculture and Research station , IGKVV, Marra, Patan, Durg (C.G)
WELCOME

5. FULL FORMS OF FOOD SAFETY PROGRAMS:
Useful tools for food safety:
1. GMP: Good manufacturing practices
2. GHP: Good handling practices
3. TQM: Total quality management
4. PRP: Pre requisite programme
5. HACCP: Hazard analysis criticle control point
6. SSOP: Sanitation standard operating programme

7. • Basic food safety conditions and activities that
are necessary to maintain a hygiene throughout
the food chain suitable for the production,
processing and storage for the safe end products
and safe food for the human consumption.
• Consumer confidence in the safety and quality of
the food supply is an important requirement.
• A successful food safety programme involves a
shared responsibility among food industries,
Government and consumer.
• Food safety management has progressed rapidly
in recent years. The International agencies like
Food and agriculture organization FAO and
WHO.
• ISO are playing vital role in the safety
management of foods.

8. • GMPs
• Good manufacturing practices can achieve
food safety.
• GMP in manufacturing and packing are pre-
requisites for acceptable food safety.
• GMPs are essential for the manufacture
and distribution of foods that are safe from
microbiological, chemical and physical
hazards.
• It is essential that the food industry manage
a comprehensive programme that evaluates,
identifies, and controls potential hazards at
every step in the production, development
and manufacturing environment.

9. • Requirements for GMP for Food Industry
Good Manufacturing Practices are prescribed to ensure that:
1) Factory is at proper location.
2) Factory has right layout and building design.
3) Raw materials used in the products are of right specifications.
4) Manufacturing processes are properly prescribed and
implemented to ensure right quality finished products.
5) Adequate quality standards are in place.
6) All critical control points are specified by hazard analysis.
7) Finished products are released for market only after prescribed
quality analysis.
8) These are stored and transported in hygienic manner.
9) All market returns are properly stored, analyzed, reworked or
disposed off with proper procedure.
10) Traceability procedure is in place.
11) To achieve the above objectives each manufacturer ensures that
each step is properly followed with detail procedures in place.

14. • TOTAL QUALITY MANAGEMENT (TQM)