Food safety management system

1. SUBMITTED BY:

2. H Hazard
A Analysis
C Critical
C Control
P Points
 HACCP is a food safety system that helps identify foods
and procedures that are most likely to cause foodborne
illness.
 HACCP is a management system in which food safety is
addressed through the analysis and control of
biological,chemical,and physical hazards from raw material
production, procurement and handling, to manufacturing,
distribution and consumption of the finished product.

3.  The codex Alimentarius is a collection of food
standards, presented under in an uniform manner.
 The Codex Alimentarius commission (CAC) was
established in 1962 as joint venture between FAO & WHO.
 Objectives Of Codex:-
i. The establishment of codes of practices and standards
to protect consumers health & to ensure fair practices
in the food trade.
ii. To provide guidence for establishment of standard.
iii. Laws as well as national regulation should comply with
codex standard.

4.  HACCP itself was conceived in the 1960s (NASA).
 Since then, HACCP has been recognized internationally as
a logical tool for adapting traditional inspection methods to
a modern, science-based, food safety system.
 In 1994, the organization of International HACCP Alliance
was established initially for the US meat and poultry
industries to assist them with implementing HACCP.
 Hence,HACCP has been increasingly applied to industries
other than food, such as cosmetics and pharmaceuticals.

5.  To demonstrate safe food controls.
 Systematic Consistent Approach.
 Fewer rejects / cost effectiveness.
 Can help identify process improvements &
reduced customer complaints.
 Focus of Resources to “Critical” Areas.
 Complements and strengthen the quality
management system.
 International Acceptance.
 Enhances customer satisfaction / reduces
dissatisfaction

6.  “Farm to Fork” approach Essential.
 Applied to Simple and Complex food operations.
 Any Food Hazard can be Analyzed, e.g.
microbial, Chemical & Physical hazards .
 Must be Practical and workable for all people
involved.
 Training of Food handler’s vital for
implementation.

7. HACCP

8. Principle 1 :Hazard Analysis
Principle 2 : Identify the Critical Control Points
Principle 3 : Establish Critical Control Limits
Principle 4 : Establish Procedures to Monitor the
CCPs
Principle 5 : Establish the Corrective Action Plan
Principle 6 : Establish a Record-Keeping System
Principle 7 : Verify that the HACCP is Working

9. First,, begin with a review of entire systems to identify
the places where potential hazards can occur.
Then,, analyze the flow of process through the facility by
constructing a flowchart to assess the opportunities for
contamination and bacteria growth.
The flow diagram is the path of the product from raw
material to finished product.
Hazards can be biological, chemical or physical and the
analysis of hazards should follow the flow of process through
every phase.

10. As you know, a Critical Control Point is a point, step or
procedure where control can be applied and a food safety
hazard can be prevented, eliminated, or reduced to an
acceptable level.
Critical limits may be thought of as boundaries of safety
for each CCP.
- Each CCP will have one or more critical limit to assure the
prevention or elimination of hazards, or the reduction of
hazards to acceptable levels.

11. Monitoring means active supervision, not just telling
workers to document.
The most effective monitoring is accomplished by
insisting upon documentation, such as temperature
logs of critical activities.
Logs must be reviewed daily and sample temperature
readings taken to encourage employees to record accurate
reading and keep thermometers calibrated.

12. Be prepared in advance should monitoring show that a critical limit
has been exceeded.
Each CCP will require a specific corrective action in the event of a
preparation error.
The first written document is the HACCP plan.
Records must then be generated during operation that verify
preparation steps throughout the flow of food.
While record keeping takes time,it ultimately makes the system
work.

13. Make certain that every critical control point and
critical limits meets or exceed the applicable requirement
Next, determine if your plan is working effectively.
Review your recipes regularly for accuracy,
Check all controls, documentation procedures, and
corrective measures.
Modify the HACCP as the review dictates.

14.  MANAGEMENT COMMITMENT
 PLANT DESIGN AS PER GMP
 INSECT AND PEST CONTROL
 HYGIENE AND SANITATION
 TRAINED PERSONNEL

15. •Team should be Multi-Disciplinary.
•Skill Resources Required :
- Q.A/Q.C specialist,
- Production specialist,
- Engineering specialist,
- Others as required.
•Small businesses - seek external specialist help from an
experienced Consultant.
•Chairperson - Knowledgeable in HACCP theory.
•HACCP Secretary - Recording discussions and decisions.
•Identify HACCP Team Training needs.
- Principles of HACCP,
- Systems Analysis,
- Benefits of HACCP,
- Role of HACCP in Product Safety.
Select the HACCP Team :

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In order to understand the significance of ISO 22000
we must first understand what ISO 22000 is about and
how is it applicable to the food industry.
 What ISO 22000 means?
-ISO 22000 means consensus agreements between all
the economic stakeholders concerned: suppliers; users;
government regulators; other interest groups, such as
consumers

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 For businesses, the widespread adoption of ISO
22000 means that suppliers can base the
development of their products and services on
specifications that have wide acceptance in their
sectors;
 This, in turn, means that businesses using ISO 22000
are increasingly free to compete on many more
markets around the world

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 For consumers:
- conformity of products and services to International
Standards
-provides assurance about:
-quality
-safety
-reliability

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 For trade officials negotiating the emergence of
regional and global markets, IS0 22000 create "a level
playing field" for all competitors on those markets;
 The existence of divergent national or regional
standards can create technical barriers to trade, even
when there is political agreement to do away with
restrictive import quotas and the like;
 International Standards are the technical means by
which political trade agreements can be put into
practice

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 For developing countries, ISO 22000 represents an
international consensus and constitute an important
source of technological know-how;
 By defining the characteristics that products and
services will be expected to meet on export markets;
 International Standards give developing countries a
basis for making the right decisions when investing
their scarce resources and thus avoid squandering
them

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 ISO 22000 can contribute to the quality of life in
general by:
-ensuring safe food
-reducing foodborne diseases
-better quality and safer jobs in the food industry
-better utilization of resources
-more efficient validation and documentation of
techniques, methods and procedures
-increased profits
-increased potential for economic growth and
development

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 For governments, ISO 22000 provides:
-technological and scientific know-how
-bases for developing health, safety and
environmental legislation
-education of food regulatory personnel

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 Confidence that organizations implementing ISO
22000 have the ability to identify and control food
safety hazards;
 International in scope;
 Provides potential for harmonization of national
standards;
 Provides a reference for the whole food chain;
 Provides a framework for third party certification;

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 Saves resources by reducing overlapping system
audits;
 Organizes and targets communication among
partners;
 Resource optimization;
 Improves documentation;
 Better planning, less post-process verification

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 Food safety is related to the presence of and levels
of food-borne hazards in food at the point of
consumption. As food safety hazards may be
introduced at any stage of the food chain, adequate
control throughout the food chain is essential. Thus,
food safety is a joint responsibility of all parties
participating in the food chain;
 Failures in food supply can cause human suffering,
death, poor reputation, violations, poor nutrition, poor
quality products and decreased profits;
 ISO 22000 ensures integrity of food supply chain by
minimizing food-borne hazards throughout the food
chain by ensuring that there are no weak links;

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 ISO 2005-Food safety management systems-
Requirements for any organization in the food chain.
(2005). Geneva: FDSI 22000.
 ISO 9001:2000. Quality management system-
Requirements.
 Codex Alimentarius Food Hygiene Basic Texts. (2001).
Rome: FAO
 Reference websites: http://www.iso.org
 Lakshy Management Consultant Pvt. Ltd.
Web: www.lakshy.com
http://www.codexalimentarius.net