This document outlines good practices for food safety management. It discusses that foodborne diseases are a major public health problem, killing over 2 million people annually. It also introduces codes of good practice that establish principles for safe food production, and Good Manufacturing Practices (GMP) programs that demonstrate a framework for managing food safety. Effective GMP requires management commitment to implement food safety standards through training, audits, and resource allocation. Overall, the document provides an introduction to establishing food safety management systems based on international food safety guidelines.

1. Good Hygiene Practices along the coffee chain
Introduction to Food Safety Management
and GMP
Module 2

2. Slide 2
Module 2 - Introduction to
Food Safety Management
and GMP
Introduction to Food Safety Management and
GMP: Presentation Outline
1. What is safe food and why is it important?
2. Codes of good practice combine collected principles of food
safety
3. Good Manufacturing Practices (GMP) Programmes as a food
safety management tool
4. Management responsibilities

3. Slide 3
Module 2 - Introduction to
Food Safety Management
and GMP
Why we should care about safe food
Foodborne diseases and threats to food safety are a
constantly growing public health problem.
WHO estimates that foodborne and waterborne diarrheal diseases
together kill 2.2 million people annually

4. Slide 4
Module 2 - Introduction to
Food Safety Management
and GMP
What is safe and suitable food?
Safe food
free from biological,
chemical and physical
matter that could cause
illness or injury
Suitable food
produced, prepared, and
packaged according to
regulatory standards,
and/or specific customer
requirements , or that
meets a defined claim

5. Slide 5
Module 2 - Introduction to
Food Safety Management
and GMP
Introduction to Food Safety Management
and GMP : Presentation Outline
1. What is safe food and why is it important?
2. Codes of good practice combine collected principles of food
safety
3. Good Manufacturing Practices (GMP) Programmes as a food
safety management tool
4. Management responsibilities

6. Slide 6
Module 2 - Introduction to
Food Safety Management
and GMP
Codes of good practice are a basis for food
safety
Codes of good practice comprise the
fundamental principles, procedures and
means needed for safe food production.

7. Slide 7
Module 2 - Introduction to
Food Safety Management
and GMP
Codes of practice can cover specified aspects
of food production
Codes of good practice might focus
on specified parts of the food chain
or
on one specific product or group of products

8. Slide 8
Module 2 - Introduction to
Food Safety Management
and GMP
Codes of good practice are applied in food
legislation
Many governments incorporate Codex guidelines and
recommendations into their food legislation.
Failure to comply with the legal requirements may result in fines,
closure or even jail.

9. Slide 9
Module 2 - Introduction to
Food Safety Management
and GMP
Introduction to Food Safety Management
and GMP: Presentation Outline
1. What is safe food and why is it important?
2. Codes of good practice combine collected principles of food
safety
3. Good Manufacturing Practices (GMP) as a food safety
management tool
4. Management responsibilities

10. Slide 10
Module 2 - Introduction to
Food Safety Management
and GMP
Codex General Principles of Food Hygiene
cover all areas of concern to food safety

11. Slide 11
Module 2 - Introduction to
Food Safety Management
and GMP
Food Safety Management include safety and
quality aspects
Safety and Quality Management Systems include
Safety aspects:
GHP + HACCP
GMP
and
Quality aspects:
• company-internal requirements,
• legal/mandatory requirements,
• customer requirements

12. Slide 12
Module 2 - Introduction to
Food Safety Management
and GMP
Codex General Principles of Food Hygiene are
the reference for food safety management
Safety and Quality Management Systems include
GMP
Safety aspects:
GHP + HACCPand
Quality aspects:
• company-internal requirements,
• legal/mandatory requirements,
• customer requirements
Safety aspects are based on Codex

13. Slide 13
Module 2 - Introduction to
Food Safety Management
and GMP
Developing a GMP Programme
Quality aspects Safety aspects
Safety and Quality Management Systems include
and
Safety aspects are based on Codex
HACCPGHP +
Company GMP Programmes

14. Slide 14
Module 2 - Introduction to
Food Safety Management
and GMP
Demonstrating GMP requires documentation
Demonstrating compliance with GMP
procedures requires writing down how all
aspects and areas of concern are managed.
Quality aspects Safety aspects
Safety and Quality Management Systems include
and
Safety aspects are based on Codex
HACCPGHP +

15. Slide 15
Module 2 - Introduction to
Food Safety Management
and GMP
GMP Programmes are a source of collected
know-how of an organization
A GMP programme provides a framework to manage food safety and
for each covered production site or product should describe
 organizational structures and responsibilities,
 procedures and processes, and
 available resources.
Create a valuable internal source of know-how

16. Slide 16
Module 2 - Introduction to
Food Safety Management
and GMP
The effective use of GMP know-how is a
competitive advantage
Following good practices will contribute to the economic
viability of a food business by
 raising customer confidence,
 minimising risk of costly food recalls,
 creating a workforce that understands the concept of safe food
production, and
 reducing waste during the whole production process

17. Slide 17
Module 2 - Introduction to
Food Safety Management
and GMP
Introduction to Food Safety Management
and GMP: Presentation Outline
1. What is safe food and why is it important?
2. Codes of good practice combine collected principles of food
safety
3. Good Manufacturing Practices (GMP) Programmes as a food
safety management tool
4. Management responsibilities

18. Slide 18
Module 2 - Introduction to
Food Safety Management
and GMP
Successful GMP requires management
commitment

19. Slide 19
Module 2 - Introduction to
Food Safety Management
and GMP
Management must be aware of food safety risks
 Customer complaints
 Discussion with staff involved in food safety
 Audit feed-back
 Evaluating number of food safety mistakes made in
each department
Management has different possibilities of assessing food safety
concerns:

20. Slide 20
Module 2 - Introduction to
Food Safety Management
and GMP
Management tools to implement a standard
of food safety
 Written and oral communication
 Authority to personnel
 End-of-year evaluation
 Audits
 Budgeting resources

21. Slide 21
Module 2 - Introduction to
Food Safety Management
and GMP
Management must promote effective training
Motivate, give incentives, praise andMotivate, give incentives, praise and
NEVER GIVE UPNEVER GIVE UP

22. Slide 22
Module 2 - Introduction to
Food Safety Management
and GMP
Introduction to Food Safety Management and
GMP: Conclusions
 Foodborne diseases and threats to food safety are a growing public
health problem.
 Codes of good practice cover the fundamental principles,
procedures and means needed for producing safe food.
 The management of food safety and quality is demonstrated by
establishing documented GMP programmes.
 Governments can consider using the
Codex General Principles of Food Hygiene as a basis for their food
safety policies.
 A business’ commitment to food safety starts at management
level.

23. Slide 23
Module 2 - Introduction to
Food Safety Management
and GMP
YOU ARE HERE
You have now completed Module 1 Introduction to Food Safety
Management and GMP of Section 2 Applying GMPs after reviewing
any supporting documents and links you desire, please proceed
to Module 2 Primary Production
Prior to starting Module 2 Primary Production we suggest that
you review the following two presentations
 Key Concepts of Food Microbiology
 Key Concepts of Chemical Hazards