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Iso 22000 general awareness of dodla dairy

  1. FOOD SAFETY POLICY OF DODLA 1. Appropriate to the role of the org in food chain. 2. Confirms with both statutory and regulatory requirements and with mutually agreed food safety requirements of the consumers. 3. is communicated , implemented and maintained at all levels of the org. 4. Is reviewed for continued suitability 5. Adequately addresses communicated and 6. Is supported by measurable objectives . food safety Policy “ WE ENSURE PURE AND SAFE MILK & MILK PRODUCTS “ Managing Director
  2. What is What?? ISO :- International Organization for Standardization ISO 9001:-Quality Management Systems (Systems Oriented) ISO 22000:- Food Safety Management (Product Oriented) International Organizations for Standards (ISO) ISO create standards but provide a means of verifying that a proposed standard has met certain requirements for due process, consensus and other criteria for developing standards.
  3. Bench mark ‘Q’? This is a process to measure customer satisfaction, which has been exclusively developed by QMS. It enables us to gather honest and accurate customer feedback and report back on what we are doing and also the areas we need to improve, if any. ISO 22000:2005 A management system designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption
  4. PURPOSE What is quality? How do we achieve quality? What is ISO 22000? What does ISO 22000 require? How do we obtain? Things need to be worked out? Food safety purpose  Protecting People  Keeping the Employees and Customers  Preventing Food Safety Errors
  5. QC Vs QA QC (Quality Control) Product Reactive Line function Find defects QA (Quality Assurance) Process Pro-active Staff Function Prevent defects FSMS Features First global food safety standard.  Harmonizes the voluntary international standards. Employs proven management system principles. Enables a common understanding of what a food safety management system is. Requires legal compliance checking. Integrates existing good practice. Internal and external monitoring.
  6. Benefits >Overcomes many of the limitations of traditional approaches to food safety control. >Potential to identify all conceivable, reasonably expected hazards. >Capable of accommodating the changes. Help to target or manage resources to the most critical part of the food operation. >Can promote international trade by equalizing food safety control and by increasing confidence in food safety. >Applicable to whole food chain. ISO2000:2005
  7. Quality in terms of food We are What We eat..!! Determines the value or acceptability to consumers The involvement of various sectors of the economy in the development and operation of the food control system is a pre- requisite for its success Priority Capacities of the systems have to be built up periodically and this needs resources Food quality also deals with product traceability, in terms of ingredient and packaging suppliers in the need for a recall of the product. It also deals with labeling issues to ensure there are correct ingredient and nutritional information as well.
  8. HA‘CCP’ (HAzArd AnAlysis ‘CritiCAl Control Point’) Hazard is a biological, chemical or physical agent in food, with the potential to cause an adverse health effect System for food safety in balanced way, by the means of raw material, manufacturing and distribution till consumption of the product. Hazards are identified in three sources as in a.) Biological, b.) Chemical, c.) Physical HACCP is recommended by the legislation and regulatory organization Customers requirement HACCP gives confidence, Assurance, Brand Name and Diligence It adds the reliability to quality Complements and strengthens Quality Management System Reduce reliance on end product testing
  9. Biological Hazard
  10. Physical Hazard
  11. Microbial Hazard
  12. Other Entry of Hazards in Food Chain operations
  13. HA‘CCP’ (HAzArd AnAlysis ‘CritiCAl Control Point’) Contd…. CCP is the point where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to a acceptable level Critical limits are established to determine whether CCP remains in control. If a critical limit is exceeded or violated the products affected are deemed to be potentially unsafe CCPs and Critical Limits must be documented in writing for each process category Each process has specific CCPs The CCPs will remain the same regardless of the item, but the critical limits will vary depending on the item Include CCPs and critical limits on your standardized products or charts.
  14. ProCess  For every CCP parameters have been identified that are critical for critical for product safety and have identified the critical limits. In addition , The team has identified standard / basis for limit establishment and its effectiveness, the relevence of CCP and the purpose of the maintaining the standards.  Cold holding or limiting time in the danger zone to inhibit bacterial growth and toxin production (e.g., limiting time would be holding at room temperature for 4 hours and then discarding)  Cooking to destroy bacteria and other pathogens  Hot holding or limiting time in the danger zone to prevent the outgrowth of spore- forming bacteria  MILK / CURD / BUTTER/ CREAM
  15. HACCP PyrAmid Management commitment Hazard Employee analysis involvement Prerequisite programs
  16. RequiRements Systematic approach to food safety Proactive preventive management system Internationally recognized approach Improve product consistency Increase customer satisfaction Hygiene and House keeping Pest control on regular intervals Product identification and traceability Approved suppliers GHP, GMP, Sanitation and SOPs
  17. Food Illness Outbreaks
  18. How do we accomplish this? Establish a food safety team One person as the lead, but engage all employees in the process Develop an operational description Collect information about the facility, equipment, purchasing, and the operation Assess current operation Assess and strengthen prerequisite programs Assess SOPs that support prerequisite programs Say what you do? Do what you say? Prove that you did it.
  19. Quality Systems QMS is a set of policies, processes and procedures Enables the organizations to identify, measure, control and improve the various core business processes that will ultimately lead to improved business performance. increasing effectiveness and productivity flexibility and ability to respond to market opportunities control on all processes GMP/GHP/GAP/GLP/GHK/PEST CONTROL/PERSONNEL HYGENE /QMS/FSMS POLICIES. ISO 22000 also extends the successful management system approach of the ISO 9001:2000 quality management system standard which is widely implemented in all sectors but does not itself specifically address food safety.
  20. Document contRolTo ensure proper systematic method of approving system and approval/or change of any document To approve documents for adequate use or issue To ensure that the changes and current revision status of documents/or system are being used or identified. To ensure that the relevant versions of applicable documents are available at points of use. To ensure that relevant documents of external origin are identified and their distribution controlled To prevent the unintended use of obsolete documents and make sure that they are not identified. Things to be Worked out?? Team work Management review All the employees should be aware of the concept Regular interval of classes to held Mock drills to attended for the ongoing process In all quality is the thing where one and all should concentrate
  21. GMP(Good Manufacturing Practice) GMP mainly comprises of processing requirements concerning to food safety and quality Good house keeping applies to the surroundings and the roof of the establishment Pest control starts at the boundaries of the premises Water management deals with the incoming and used water Windows should be closed and screened Internal surfaces should be smooth and easy to clean Floors are to be rounded corners Ceilings and ducts are accessible for cleaning Dry zones are remained to be dry
  22. GMP(Good Manufacturing Practice) contd… Drains are to be cleaned regularly Cable trays should carry cables and should be free from dust/dirt Insecticides should be effective Only potable water should be in contact with the food and water should all the necessary testing on a daily basis based on the seasonal variation. Air handling systems deliver the required air quality Doors are to be closed when not in use. Separate potentially contaminated materials from uncontaminated ones. All the measurements, tests and recordings should be reliable and accurate Facilitate sanitation procedures Functioning should done as per CCP Prevent contamination of food eg:- metal sharks, plasters, debris, chemicals, pest etc.
  23. GMP contd… It is amenable to clean all the parts which come directly in contact with food product during and after process. Parts coming in contact with the food are made of materials which are non toxic, non absorbent and resistant to corrosion. Design of equipments ensure MAX protection of product from external, MIN or cross contamination Food ingredients, SMP and packing materials stored separately to avoid cross contamination. Ingredients, packing material and chemicals should not be stored on the floor. Vessels, scoops and other handling materials or chemicals should not be interchanged without thorough cleaning and drying. Waste is integrated part of hygienic processing so it should be stored outside the plant premises as it can create growth of micro organisms Pests are major problem and apart from contaminating the end product it is easy accessible to the raw materials such as SMP and packing material, So these can be prevented by stopping physical access to raw materials area, installing rat traps, exhaust fans and pest-o-flash
  24. GHP(Good Hygienic Practice) Protective clothing should be wore by all the employees who ever is entering into the GMP area. Personal behaviour- attitude, work minded, helping nature, verbal language and punctuality Personal cleanliness -should wear proper washed clothes -should properly trimmed and look clean & tidy -should cut his nails Health status- should be free from all types of flu’s, injuries, illness which is the main cross contamination for the product. Should be aware of the importance of the end product and in-process Hand washing facility should be kept at all processed areas so that all persons can sanitize before starting work, after using toilets, after coughing & sneezing and al the persons before entering processing areas should wash their hands.
  25. GHP contd…. Toilets should be cleaned daily on regular intervals and a hand washing facility should be provided at each toilet with soap under proper hygienic conditions. Good Agricultural Practices (GAP) Agricultural Water contamination , Avoid in milking time. animal surroundings cleaning effect the animal health and production of milk. Employees working in that area , should cover vaccination, and avoid infectious diseased employees. Gloves usage . Feed storage and care in feed supply . Until the product reach to customer , then back traceability process should identify the producer.
  26. Non-Conformity of the Product Non conformity exists when CCPs are exceeded or there is a loss of control of OPRPs Non conformity also exists when the products affected are identified and controlled with regard to their use and release. Establish Monitoring Procedures Monitoring– the act of determining that proper procedures are being followed and that critical limits are being met Example:  Monitoring is by calibrated thermometer  Documented monitoring is what the supervisor writes down
  27. Corrective Action Corrective action- what is done if the SOP or CCP is not met. Example:  Spores in milk is a hazard  Various SOPs serve as control measures to controlling this hazard  Heating is the critical control point to eliminate the hazard of spores or whatever bacteria  121°C for 15 mins subjective to pressure of 15kg/cm2 is the critical limit that must be met to ensure the hazard has been eliminated  Monitoring is by calibrated thermometer  Documented monitoring is what the supervisor writes down  If the temperature is not 121°C, then a corrective action must be taken – continue to heat the product till it reaches the desired temp.
  28. Preventive Action  Systematic method for identifying and addressing the root cause which results as non conformities  Incase a NC arising due to a method inadequate then the PA to be taken are: a.) Revise the process parameters and communicate as defined in the system b.) Train all concerned persons related to the process c.) verify other related process and validate and if needed conduct some mock drills d.) If the case is with machines then preventive maintenance schedule of other similar machines needs to be reviewed and changed if required.
  29. Records Record– documentation of monitoring observations and verification activities Recordkeeping also provides a basis for periodic reviews of the overall food safety program In the event your operation is implicated in a food borne illness, documentation of activities related to monitoring and corrective actions can provide proof that reasonable care was exercised. Types of Records Records documenting SOPs Time and temperature monitoring records Corrective action records Verification or review records Calibration records Training logs Receiving logs
  30. Review of Overall Food Safety Program Review and revise your food safety program at least annually or as often as necessary to reflect any changes in your facility May include: New equipment New items implementation Reports of health inspections Reports of illness Other factors indicating how well your food safety program is working Determine who will review the current plan, when it will be done, and how it will be documented

Hinweis der Redaktion

  1. The HACCP pyramid provides an overview of the process of developing a strong food safety program. The base represents the various prerequisite programs needed to build a strong foundation for a food safety program. Build to the hazard analysis, or the process of understanding what potential hazards could affect the safety of food in your school foodservice operation. Education and training of the employees at all levels is important as well. The peak of the pyramid is total management commitment. It is critical that foodservice directors and managers are committed to developing and implementing a food safety program that has integrity. The management must buy in in order for employees to show ownership in the process. Training, supervision, and rewards should support a strong food safety system.