AnyConv.com__FSS Advance Retail & Distribution - 15.06.17.ppt
AbubakkerSiddiq4
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Oct 13, 2024
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About This Presentation
food safety training on retail and distribution
Slide Content
1
Hygienic and Sanitary
Practices for Retailers
Hygienic and Sanitary
Practices for Retailers
2
Session 1
Advance Level
Introduction
Session 1
Advance Level
Introduction
Introduction to Food Safety
3
•Food Safety means assurance that food is acceptable for
human consumption according to its intended use.
•Food Safety Management System means the adoption Good
Manufacturing Practices, Good Hygienic Practices, Hazard
Analysis and Critical Control Point and such other practices as
may be specified by regulation, for the food business.
3
•Food Safety means assurance that food is acceptable for
human consumption according to its intended use.
•Food Safety Management System means the adoption Good
Manufacturing Practices, Good Hygienic Practices, Hazard
Analysis and Critical Control Point and such other practices as
may be specified by regulation, for the food business.
What is FSMS as per FSSAI
•FSS Act 2006 defines Food Safety Management System
(FSMS) means the adoption Good Manufacturing Practices,
Good Hygienic Practices, Hazard Analysis and Critical Control
Point and such other practices as may be specified by
regulation, for the food business.
•For the purpose of this document and all assessments
conducted there under, the definition of FSMS shall be read
as the above and the requirements for this be taken as that
defined under Schedule IV & Critical Control Point.
•FSS Act 2006 defines Food Safety Management System
(FSMS) means the adoption Good Manufacturing Practices,
Good Hygienic Practices, Hazard Analysis and Critical Control
Point and such other practices as may be specified by
regulation, for the food business.
•For the purpose of this document and all assessments
conducted there under, the definition of FSMS shall be read
as the above and the requirements for this be taken as that
defined under Schedule IV & Critical Control Point.
FSMS Program Based on FSSA
Schedule 4
Compliance
FSMS Plan
FSMS Program
Schedule 4
Compliance
FSMS Plan
FSMS Program
Schedule IV
1.Why? Section 16 of the FSSA, holds FSSAI responsible for
regulating and monitoring the manufacture, processing,
distribution, sale and import of food so as to ensure safe and
wholesome food.
1.How? By introducing basic hygiene and safety requirements
in the form of Schedule IV
1.Where in FSSR? The Schedule IV has been mandated for
compliance by introducing it as a licensing
requirement/condition under the Food Safety and Standards
(Licensing and Registration of Food Businesses) Regulations,
2011.
1.Why? Section 16 of the FSSA, holds FSSAI responsible for
regulating and monitoring the manufacture, processing,
distribution, sale and import of food so as to ensure safe and
wholesome food.
1.How? By introducing basic hygiene and safety requirements
in the form of Schedule IV
1.Where in FSSR? The Schedule IV has been mandated for
compliance by introducing it as a licensing
requirement/condition under the Food Safety and Standards
(Licensing and Registration of Food Businesses) Regulations,
2011.
Where does it impact?
1
Filing Application
2
Unique Application Number
3
Providing Additional Requirement
4
In
s
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e
c
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P
r
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Inspection Report
6
Either grant or reject application
1
Filing Application
2
Unique Application Number
3
Providing Additional Requirement
4
In
s
p
e
c
ti
o
n
o
f
P
r
e
m
is
e
5
Inspection Report
6
Either grant or reject application
Non-conformance may lead to
1.Under FSS (Licensing and Registration of Food Businesses)
a)Notice/ rejection of application during inspection for
licensing
b)Notice/cancellation of license during periodic food safety
audit by the Licensing Authority
2.Under Section 56 of FSSA
a) Penalty of up to Rs one lakh for unhygienic or unsanitary
processing or manufacturing of food under
1.Under FSS (Licensing and Registration of Food Businesses)
a)Notice/ rejection of application during inspection for
licensing
b)Notice/cancellation of license during periodic food safety
audit by the Licensing Authority
2.Under Section 56 of FSSA
a) Penalty of up to Rs one lakh for unhygienic or unsanitary
processing or manufacturing of food under
Introduction to Food Safety
Food Safety Hazard - biological, chemical or physical agent in
food, or condition of food, with the potential to cause an adverse
health effect.
Food Hazards
Physical
Biological
Allergens
Chemical
9
Food Safety Hazard - biological, chemical or physical agent in
food, or condition of food, with the potential to cause an adverse
health effect.
Food Hazards
Physical
Biological
Allergens
Chemical
9
Introduction to Food Safety
Physical Hazards
Any foreign object (inanimate) found in the food or a naturally occurring object
(bone in fillet), that poses; a hazard is called a ‘Physical Contamination’.
Common Physical Hazards include :
Glass
Chipped pieces of cutlery and crockery
Metal shavings from cans and foils
Stapler pins
Blades
Plastic films used for wrapping or chipped pieces of disposables
Lint and threads
Band- aids
Hair
Finger nails
Bones
Jewellery pieces
10
Physical Hazards
Any foreign object (inanimate) found in the food or a naturally occurring object
(bone in fillet), that poses; a hazard is called a ‘Physical Contamination’.
Common Physical Hazards include :
Glass
Chipped pieces of cutlery and crockery
Metal shavings from cans and foils
Stapler pins
Blades
Plastic films used for wrapping or chipped pieces of disposables
Lint and threads
Band- aids
Hair
Finger nails
Bones
Jewellery pieces
10
Introduction to Food Safety
Chemical Hazards
Naturally occurring and Process Induced Chemical substances that can cause a
food borne illness is called a ‘Chemical Contaminant or Hazard’.
Process Induced Chemical Contaminants include :
- Toxic metals in the catering set up or supply chain
-Pesticides, Colorants
-Cleansing products and sanitizers
-Equipment lubricants
-Chemical Food Additives, Preservatives
-Packaging materials-migration of residues from packaging material to oil.
-Adulteration with other oils or mineral oil
Natural Chemical Contaminants include :
- Allergens
- Mycotoxins
11
Chemical Hazards
Naturally occurring and Process Induced Chemical substances that can cause a
food borne illness is called a ‘Chemical Contaminant or Hazard’.
Process Induced Chemical Contaminants include :
- Toxic metals in the catering set up or supply chain
-Pesticides, Colorants
-Cleansing products and sanitizers
-Equipment lubricants
-Chemical Food Additives, Preservatives
-Packaging materials-migration of residues from packaging material to oil.
-Adulteration with other oils or mineral oil
Natural Chemical Contaminants include :
- Allergens
- Mycotoxins
11
Introduction to Food Safety
Biological Hazards
Biological hazards are organisms, or substances produced by organisms, that
pose a threat to human health. They are a major concern in food processing
because they cause most food borne illness outbreaks.
Major biological hazards include –
-Bacteria ex: Salmonella spp., Enterohaemorrhagic Escherichia coli, Listeria
monocytogenes, Staphylococcus aureus, Clostridium botulinum
- Yeast & Mold ex: Candida, Aspergillus sp, Helicosporium
12
Biological Hazards
Biological hazards are organisms, or substances produced by organisms, that
pose a threat to human health. They are a major concern in food processing
because they cause most food borne illness outbreaks.
Major biological hazards include –
-Bacteria ex: Salmonella spp., Enterohaemorrhagic Escherichia coli, Listeria
monocytogenes, Staphylococcus aureus, Clostridium botulinum
- Yeast & Mold ex: Candida, Aspergillus sp, Helicosporium
12
Introduction to Food Safety
Biological Hazards causes -
1.Food Borne Infections result when a person consumes food containing
pathogens; which grow in the human intestine and cause discomfort or
disease. Typical symptoms of a ‘food borne Infections’ do not appear
immediately.
2.Food Borne Intoxications result when a person consumes food containing
toxins in it; that cause discomfort or disease. Typical symptoms of a ‘food
borne Intoxication’ appear quickly.
3. Food Borne toxin – mediated infections result when a person consumes
food containing toxins produced by the pathogens in it; which grow in the
human intestine and produce toxins that cause discomfort or disease.
13
Biological Hazards causes -
1.Food Borne Infections result when a person consumes food containing
pathogens; which grow in the human intestine and cause discomfort or
disease. Typical symptoms of a ‘food borne Infections’ do not appear
immediately.
2.Food Borne Intoxications result when a person consumes food containing
toxins in it; that cause discomfort or disease. Typical symptoms of a ‘food
borne Intoxication’ appear quickly.
3. Food Borne toxin – mediated infections result when a person consumes
food containing toxins produced by the pathogens in it; which grow in the
human intestine and produce toxins that cause discomfort or disease.
13
Introduction to Food Safety
Conditions favouring growth of Microorganisms
FAT TOM
Conditions Definition
Food Food borne Microorganisms draw nutrients from Potentially hazardous
foods
Acidity Food borne Microorganisms grow well between the pH range of most
foods
TemperatureMicroorganisms grow well between the temperature range of 5⁰C –
60⁰C, most commonly known as the ‘Danger Zone’
Time Microorganisms need sufficient time to grow; when exposed to the
‘Danger Zone’
Oxygen Microorganisms require oxygen in free or combined state; to favor their
growth
Moisture Microorganisms require moisture to grow and is measured in the form
of ‘Water Activity (Aw)’
14
Conditions favouring growth of Microorganisms
FAT TOM
Conditions Definition
Food Food borne Microorganisms draw nutrients from Potentially hazardous
foods
Acidity Food borne Microorganisms grow well between the pH range of most
foods
TemperatureMicroorganisms grow well between the temperature range of 5⁰C –
60⁰C, most commonly known as the ‘Danger Zone’
Time Microorganisms need sufficient time to grow; when exposed to the
‘Danger Zone’
Oxygen Microorganisms require oxygen in free or combined state; to favor their
growth
Moisture Microorganisms require moisture to grow and is measured in the form
of ‘Water Activity (Aw)’
14
Introduction to Food Safety
15
ACTIVITY- 1
1.Food Hazards can be present in food when reduced to an acceptable level.
True/False
2.All conditions & measures necessary to ensure the safety & suitability of food at all stages of food
chain is
a.Food Safety b. Food Hygiene
c. Food Control d. Food Suitability
3. Microorganisms grow well between the temperature range of ......................, most commonly
known as the ‘Danger Zone’.
a. 7⁰C – 74⁰C b. 5⁰C – 74⁰C
c.5⁰C – 60⁰C d. 7⁰C – 60⁰C
4.Food Borne ........................ result when a person consumes food containing pathogens.
a. Infection b. Intoxication
5. Food borne Micro-organisms grow well between the pH range of most foods . True/False
15
ACTIVITY- 1
1.Food Hazards can be present in food when reduced to an acceptable level.
True/False
2.All conditions & measures necessary to ensure the safety & suitability of food at all stages of food
chain is
a.Food Safety b. Food Hygiene
c. Food Control d. Food Suitability
3. Microorganisms grow well between the temperature range of ......................, most commonly
known as the ‘Danger Zone’.
a. 7⁰C – 74⁰C b. 5⁰C – 74⁰C
c.5⁰C – 60⁰C d. 7⁰C – 60⁰C
4.Food Borne ........................ result when a person consumes food containing pathogens.
a. Infection b. Intoxication
5. Food borne Micro-organisms grow well between the pH range of most foods . True/False
Introduction to Food Safety
ALLERGENS
16
ALLERGENS
16
Allergens
Cereals containing gluten
Crustacea and products
of these
Eggs and egg products Fish and fish products Peanuts, soybeans and
products of these
Milk and milk products
Tree nuts and nut products
Sulphite in concentrations
of 10 mg/kg or more
Allergens
17
Cereals containing gluten
Crustacea and products
of these
Eggs and egg products Fish and fish products Peanuts, soybeans and
products of these
Milk and milk products
Tree nuts and nut products
Sulphite in concentrations
of 10 mg/kg or more
Allergens
17
18
•What is the responsibility of an oil
company in Allergen Management?
•What is the responsibility of the Food
handler in Allergen Management?
•What is the consumers responsibility in
Allergen Management?
Allergies, Allergens
& Food Handlers
Allergen Management
•What is the responsibility of an oil
company in Allergen Management?
•What is the responsibility of the Food
handler in Allergen Management?
•What is the consumers responsibility in
Allergen Management?
Allergies, Allergens
& Food Handlers
Allergen Management
•Peanuts
•Tree Nuts
•Sesame Seeds
•Eggs
•Soybeans
•Milk
•Various grains and flours
•Fish
•Shellfish
•Sulphites (10 ppm)
19
Foods Responsible for Allergic Reactions
•Tree Nuts
•Sesame Seeds
•Eggs
•Soybeans
•Milk
•Various grains and flours
•Fish
•Shellfish
•Sulphites (10 ppm)
19
Foods Responsible for Allergic Reactions
•Provide safe, wholesome food to the marketplace.
•Provide proper information with the product to allow the
consumer to make an informed choice.
20
Responsibility of a FBO in Allergen Management?
•Provide proper information with the product to allow the
consumer to make an informed choice.
20
Responsibility of a FBO in Allergen Management?
21
•Allergen policy and program
•Risk Assessment
•Formulation Control
•Ingredient Management
•Process Controls
•Packaging Management
•Label Control
•Employee Training
Provide Safe, Wholesome Food to the Marketplace.
•Allergen policy and program
•Risk Assessment
•Formulation Control
•Ingredient Management
•Process Controls
•Packaging Management
•Label Control
•Employee Training
Provide Safe, Wholesome Food to the Marketplace.
–Expectation of program
–Training
–Restriction of non approved ingredients
–Marketing program
–Hygienic practices
22
–Production
environment
–Responsibilities
–Consequences
–Be aware of
employees with
food allergies
–Have a response
program in place
W5 &
How
Allergen Program
–Training
–Restriction of non approved ingredients
–Marketing program
–Hygienic practices
22
–Production
environment
–Responsibilities
–Consequences
–Be aware of
employees with
food allergies
–Have a response
program in place
W5 &
How
Allergen Program
23
•Policy, GMP, SOP, Monitoring, Deviation
Procedure and Verification must state
–Who
–What
–When
–Where
–Why
–How
W5 &
How
Provide Safe, Wholesome Food to the Marketplace.
•Policy, GMP, SOP, Monitoring, Deviation
Procedure and Verification must state
–Who
–What
–When
–Where
–Why
–How
W5 &
How
Provide Safe, Wholesome Food to the Marketplace.
24
–No unapproved changes to
formulation
–Use only most recent
approved formula
–Follow SOP for scaling and
use
Formulation Control
–No unapproved changes to
formulation
–Use only most recent
approved formula
–Follow SOP for scaling and
use
Formulation Control
25
–Purchase only from approved
suppliers
–Purchase and use only approved
ingredients
–Store to prevent damage and
cross contamination
Ingredient Management
–Purchase only from approved
suppliers
–Purchase and use only approved
ingredients
–Store to prevent damage and
cross contamination
Ingredient Management
26
Process Controls
•Sequencing Products
•Scaling (Scoop & Bins)
•Shielded lines
•Rework
•Label control
•Cleaning of equipment
Process Control
Process Controls
•Sequencing Products
•Scaling (Scoop & Bins)
•Shielded lines
•Rework
•Label control
•Cleaning of equipment
Process Control
•Ingredient list
•Instructions for use
•Warnings
•Information
•Contact
27
Provide Proper Information with the Product Label
•Instructions for use
•Warnings
•Information
•Contact
27
Provide Proper Information with the Product Label
28
•Accurate labelling is required by regulation.
•Label misrepresentation is fraud
•Knowingly selling a product with an
undeclared allergen can be interpreted as a
criminal offense in case of illness or fraud.
Provide Proper Information with the Product
•Accurate labelling is required by regulation.
•Label misrepresentation is fraud
•Knowingly selling a product with an
undeclared allergen can be interpreted as a
criminal offense in case of illness or fraud.
Provide Proper Information with the Product
29
•Advise of formulation or process inefficiencies
•Use only approved ingredients
•Do not make decisions which can affect food
integrity or safety unless empowered and
trained to do so
•Use product rework only in the product for
which it was originally produced
•Understand your responsibilities
•Understand and do the job as trained
Responsibilities of the Food Handler
•Advise of formulation or process inefficiencies
•Use only approved ingredients
•Do not make decisions which can affect food
integrity or safety unless empowered and
trained to do so
•Use product rework only in the product for
which it was originally produced
•Understand your responsibilities
•Understand and do the job as trained
Responsibilities of the Food Handler
30
•Prepare food which contain known allergens
after all other products have been produced,
follow sequence as directed.
•Avoid cross-contamination
•Wash hands thoroughly after handling known
allergens
•Wash hands thoroughly after eating
Responsibilities of the Food Handler
•Prepare food which contain known allergens
after all other products have been produced,
follow sequence as directed.
•Avoid cross-contamination
•Wash hands thoroughly after handling known
allergens
•Wash hands thoroughly after eating
Responsibilities of the Food Handler
31
•Keep aprons and clothing free of allergens
•Follow a very thorough sanitation program to
prevent cross-contamination.
•Keep dust down
•Keep all ingredients closed when not in use
•Use only specified equipment and utensils
Responsibilities of the Food Handler
•Keep aprons and clothing free of allergens
•Follow a very thorough sanitation program to
prevent cross-contamination.
•Keep dust down
•Keep all ingredients closed when not in use
•Use only specified equipment and utensils
Responsibilities of the Food Handler
32
•Report non conformities in labelling
•Educate family and Consumers
•Be aware of pitfalls
•Make educated decisions based on
reliable information
Consumers Responsibility
•Report non conformities in labelling
•Educate family and Consumers
•Be aware of pitfalls
•Make educated decisions based on
reliable information
Consumers Responsibility
33
•Don’t assume all people can use the
food
•Do your job as trained
•Do not make decisions for the consumer
•Do no cross contaminate
•Properly label all food packet/containers
Remember
•Don’t assume all people can use the
food
•Do your job as trained
•Do not make decisions for the consumer
•Do no cross contaminate
•Properly label all food packet/containers
Remember
34
Be
Allergy Aware.
Be Concerned
Be
Allergy Aware.
Be Concerned
Introduction to Food Safety
35
ACTIVITY-2
1.Allergen is normally, any harmless substance that causes an immediate allergic reaction in a
susceptible person. True/False
2.Allergens and non-allergen product can be prepared in same
containers without cleaning. True/False
3. Store allergenic ingredients or products separately to prevent minimize .............................
a. Production b. Waste
c.Cross-contamination d. Space
4. Which foods and ingredients are known to cause hypersensitivity and shall always be declared.
a. Chicken b. Red Meat
c.Rice d. Milk
5............................ is a powerful chemical that can cause a reaction in the respiratory system,
gastrointestinal tract, skin or cardiovascular system.
a. Cystine b. Histamine
1.Keratin d. Niacin
35
ACTIVITY-2
1.Allergen is normally, any harmless substance that causes an immediate allergic reaction in a
susceptible person. True/False
2.Allergens and non-allergen product can be prepared in same
containers without cleaning. True/False
3. Store allergenic ingredients or products separately to prevent minimize .............................
a. Production b. Waste
c.Cross-contamination d. Space
4. Which foods and ingredients are known to cause hypersensitivity and shall always be declared.
a. Chicken b. Red Meat
c.Rice d. Milk
5............................ is a powerful chemical that can cause a reaction in the respiratory system,
gastrointestinal tract, skin or cardiovascular system.
a. Cystine b. Histamine
1.Keratin d. Niacin
Introduction to Food Safety
FOOD SPOILAGE
36
FOOD SPOILAGE
36
Introduction to Food Safety
37
ACTIVITY- 3
1. Unclean hands is due to ………………………….
a.Improper handling b. Biological Hazard
c.Improper processing d. Non-Standard sanitation.
2. Temperatures of …………… are important factor in food being safe.
a.Distribution b. Processing
c. Handling d. Both b and c
3.………………………., if not disposed in a scientific manner it can breed pest and micro organisms which
is a threat to food safety.
a.Physical hazard b. Chemical Hazard
c.Waste d. Allergens
4. Food safety is much dependent on the food handler’s personal behaviour and health status.
True/False
5.Food zones must have ……………………………. humidity to ensure food safety.
•More than 80% b. Less than 65%
•More than 65% d. Less than 80%
37
ACTIVITY- 3
1. Unclean hands is due to ………………………….
a.Improper handling b. Biological Hazard
c.Improper processing d. Non-Standard sanitation.
2. Temperatures of …………… are important factor in food being safe.
a.Distribution b. Processing
c. Handling d. Both b and c
3.………………………., if not disposed in a scientific manner it can breed pest and micro organisms which
is a threat to food safety.
a.Physical hazard b. Chemical Hazard
c.Waste d. Allergens
4. Food safety is much dependent on the food handler’s personal behaviour and health status.
True/False
5.Food zones must have ……………………………. humidity to ensure food safety.
•More than 80% b. Less than 65%
•More than 65% d. Less than 80%
Session 2
Advance Level
Schedule IV
38
Advance Level
Schedule IV
38
Introduction to Food Safety
39
Food Safety means assurance that food is acceptable for human
consumption according to its intended use.
Food Safety Management System means the adoption Good
Manufacturing Practices, Good Hygienic Practices, Hazard
Analysis and Critical Control Point and such other practices as may
be specified by regulation, for the food business.
39
Food Safety means assurance that food is acceptable for human
consumption according to its intended use.
Food Safety Management System means the adoption Good
Manufacturing Practices, Good Hygienic Practices, Hazard
Analysis and Critical Control Point and such other practices as may
be specified by regulation, for the food business.
40
Part II
GMP-GHP FOR
ORGANIZED BIG RETAILERS
Part II
GMP-GHP FOR
ORGANIZED BIG RETAILERS
GMP-GHP FOR ORGANIZED BIG RETAILERS
41
Location & surroundings
Layout & design of food premises / retail shops
Equipment & containers
Facilities
Operations & Controls
Management & Supervision
Food testing facilities
Audit, documentation & records
Sanitation & Maintenance of Establishment Premises
Personal Hygiene
Product Information & Consumer Awareness
Training
41
Location & surroundings
Layout & design of food premises / retail shops
Equipment & containers
Facilities
Operations & Controls
Management & Supervision
Food testing facilities
Audit, documentation & records
Sanitation & Maintenance of Establishment Premises
Personal Hygiene
Product Information & Consumer Awareness
Training
Location and Surroundings
42
Location shall be:
Away from
environmentally
polluted areas
Disagreeable or
obnoxious odor,
-Fumes
-Excessive Soot
-Smoke
-Chemical or biological
emissions
√ Should not have direct
access to any residential
area.
42
Location shall be:
Away from
environmentally
polluted areas
Disagreeable or
obnoxious odor,
-Fumes
-Excessive Soot
-Smoke
-Chemical or biological
emissions
√ Should not have direct
access to any residential
area.
43
Layout & design of food establishment premises
▪ Enable separate & designated areas for storing of different varieties of
products.
▪ Walls of the premises shall be tiled at operational height
▪ Floors, walls, ceilings, doors should be designed:-
minimize
accumulation of dirt
smooth and easy to
clean
made of impervious
material
not have flaking
paint
Layout & design of food establishment premises
▪ Enable separate & designated areas for storing of different varieties of
products.
▪ Walls of the premises shall be tiled at operational height
▪ Floors, walls, ceilings, doors should be designed:-
minimize
accumulation of dirt
smooth and easy to
clean
made of impervious
material
not have flaking
paint
Equipment & Containers
–made up of non-corrosive / rust free
material
–smooth, free from any grooves
–easy to clean and maintain
–non-toxic and non-reactive
–of food grade quality
–shall be stored at a designated place
44
–made up of non-corrosive / rust free
material
–smooth, free from any grooves
–easy to clean and maintain
–non-toxic and non-reactive
–of food grade quality
–shall be stored at a designated place
44
Facilities
Water Supply
Drainage & Waste disposal
Personnel facilities and toilets
Air quality and ventilation
Lighting
45
Water Supply
Drainage & Waste disposal
Personnel facilities and toilets
Air quality and ventilation
Lighting
45
Water Supply:
-Only potable water
-Away from any hazards or contaminate
-Periodic cleaning of storage tanks
-Differentiated non- potable water pipes
-Only potable water
-Away from any hazards or contaminate
-Periodic cleaning of storage tanks
-Differentiated non- potable water pipes
Drainage and waste disposal
-Waste shall be
regularly collected
-Collected waste shall
be stored so that it
will not contaminate
-Covered containers
for waste storage
- Waste shall be
handed over to a
local waste-collecting
body
-Periodic disposal of
waste/refuse
-Pedal operated
adequate size bins
-Waste shall be
regularly collected
-Collected waste shall
be stored so that it
will not contaminate
-Covered containers
for waste storage
- Waste shall be
handed over to a
local waste-collecting
body
-Periodic disposal of
waste/refuse
-Pedal operated
adequate size bins
Personal facilities and toilets:
-Facilities for washing and drying
hands
-Supply of hot and cold water
-Separate lavatories for males and
females
-Suitably located Changing facilities for
personnel
-‘Do and Don’ts, Personal Hygiene,
shall be put up
-Facilities for washing and drying
hands
-Supply of hot and cold water
-Separate lavatories for males and
females
-Suitably located Changing facilities for
personnel
-‘Do and Don’ts, Personal Hygiene,
shall be put up
Ventilation & Lighting
Air quality and
ventilation:
-No contaminated air shall flow
towards the clean area
Lighting :
-Adequate Natural /artificial
lighting
-Protected lightings
Air quality and
ventilation:
-No contaminated air shall flow
towards the clean area
Lighting :
-Adequate Natural /artificial
lighting
-Protected lightings
50
Operations and Control:
Procurement of raw material:
- Avoid extraneous matter, parasites and pesticides
- Should be checked before acceptance
- Food additives added or to be added shall conform to all regulations and standards
Operations and Control:
Procurement of raw material:
- Avoid extraneous matter, parasites and pesticides
- Should be checked before acceptance
- Food additives added or to be added shall conform to all regulations and standards
51
Operations and Control:
Storage of raw materials and food:
Storage practices shall be followed like:
Separatio
n and
segregati
on of
material
Identifica
tion
FIFO
system
Storage
shall be
off the
floor and
away
from the
wall
Operations and Control:
Storage of raw materials and food:
Storage practices shall be followed like:
Separatio
n and
segregati
on of
material
Identifica
tion
FIFO
system
Storage
shall be
off the
floor and
away
from the
wall
52
Operations and Control:
Food processing / preparation, packaging and distribution/ service:
- Food products under refrigerated / chilled conditions shall be monitored.
- Time & temperature shall be noted
- Care should be taken so that the defrosted / thawed material is not stored
back after opening
Operations and Control:
Food processing / preparation, packaging and distribution/ service:
- Food products under refrigerated / chilled conditions shall be monitored.
- Time & temperature shall be noted
- Care should be taken so that the defrosted / thawed material is not stored
back after opening
53
Operations and Control
Food Packaging:-
- Materials should be stored in clean containers.
- Containers should be free from pest/rodent infestation
- Material used for packing shall be made of food-grade material
- Packaging material should conform to regulatory standards
Operations and Control
Food Packaging:-
- Materials should be stored in clean containers.
- Containers should be free from pest/rodent infestation
- Material used for packing shall be made of food-grade material
- Packaging material should conform to regulatory standards
54
Operations and Control
Food distribution service:
- Foods shall be protected from contamination
- Hygienic and sanitary conditions shall be maintained
- Cleaning & disinfection of vehicles shall be carried out between loads
- Temperature controlled vehicles shall be used
Operations and Control
Food distribution service:
- Foods shall be protected from contamination
- Hygienic and sanitary conditions shall be maintained
- Cleaning & disinfection of vehicles shall be carried out between loads
- Temperature controlled vehicles shall be used
55
Management and supervision:
- Standard operating procedures for receiving of raw material, processing,
packaging, dispatch and storage
- Operations shall be carried out and it shall be easily available
- Technical persons shall be appointed
Management and supervision:
- Standard operating procedures for receiving of raw material, processing,
packaging, dispatch and storage
- Operations shall be carried out and it shall be easily available
- Technical persons shall be appointed
56
Food testing facilities:
- Regular testing in accredited lab
- For complaints retailer / FBO shall arrange for testing
from external laboratory
Food testing facilities:
- Regular testing in accredited lab
- For complaints retailer / FBO shall arrange for testing
from external laboratory
57
Audit, documentation and records:
- Periodic review of GMP and GHP
- Records of daily production / sales, raw material
- Appropriate records shall be maintained
- Example of common record maintained are:-
● raw material / product receiving
● processing
● laboratory test reports
● pest control reports
● cleaning and housekeeping reports
● personal hygiene
● waste disposal
● daily sales
● stock registers
Audit, documentation and records:
- Periodic review of GMP and GHP
- Records of daily production / sales, raw material
- Appropriate records shall be maintained
- Example of common record maintained are:-
● raw material / product receiving
● processing
● laboratory test reports
● pest control reports
● cleaning and housekeeping reports
● personal hygiene
● waste disposal
● daily sales
● stock registers
58
Sanitation and maintenance of establishment premises
Cleaning and maintenance
- Detailed cleaning and maintenance program
- Cleaning chemicals and tools shall be stored away
- Cleaning chemicals shall be clearly identified
- Cleaning frequency, procedure, equipment, cleaning material and method should be
maintained
Sanitation and maintenance of establishment premises
Cleaning and maintenance
- Detailed cleaning and maintenance program
- Cleaning chemicals and tools shall be stored away
- Cleaning chemicals shall be clearly identified
- Cleaning frequency, procedure, equipment, cleaning material and method should be
maintained
59
Sanitation and maintenance of establishment premises
Pest control systems
- Non-attractive environment for the pests
- A pest control program along with maintained date and frequency
- For insects – insect-killer, fly-catcher, fly-killer,
- For rodents – roda-box, rat trap
- Foods should be stored in pest-proof containers
Sanitation and maintenance of establishment premises
Pest control systems
- Non-attractive environment for the pests
- A pest control program along with maintained date and frequency
- For insects – insect-killer, fly-catcher, fly-killer,
- For rodents – roda-box, rat trap
- Foods should be stored in pest-proof containers
60
Personal hygiene:
Health status:
- Annually medical examination shall be carried out
- Health check-ups and vaccination for food handlers
- Record for all the check-ups as well for the vaccinations
Personal hygiene:
Health status:
- Annually medical examination shall be carried out
- Health check-ups and vaccination for food handlers
- Record for all the check-ups as well for the vaccinations
61
Personal hygiene:
Personal cleanliness
- Clean clothes / protective clothing,
- Frequent hand washing
- Trimming hair and nails should be practiced
- Avoid smoking, spitting, sniffing,
- do not eat or drink in processing area,
- Avoid certain habits viz. scratching nose,
- Running fingers through hair, scratching body parts, etc
Personal hygiene:
Personal cleanliness
- Clean clothes / protective clothing,
- Frequent hand washing
- Trimming hair and nails should be practiced
- Avoid smoking, spitting, sniffing,
- do not eat or drink in processing area,
- Avoid certain habits viz. scratching nose,
- Running fingers through hair, scratching body parts, etc
62
Personal hygiene:
Visitors
- Visitors should be discouraged
- Proper care shall be taken to ensure food safety and hygiene
- Shall follow all safety and hygiene
Personal hygiene:
Visitors
- Visitors should be discouraged
- Proper care shall be taken to ensure food safety and hygiene
- Shall follow all safety and hygiene
63
Product information and consumer awareness
All packaged food products shall be labelled as per labelling guideline
● Name of product
● Ingredients
● Nutritional information
● Veg / non-veg logo
● Name and address of
manufacturer
● Net quantity
● Lot / batch code
● Date of manufacture
Product information and consumer awareness
All packaged food products shall be labelled as per labelling guideline
● Name of product
● Ingredients
● Nutritional information
● Veg / non-veg logo
● Name and address of
manufacturer
● Net quantity
● Lot / batch code
● Date of manufacture
64
Training
- Effective and regular training for food handler
- Personal behaviour, personal hygiene, and food safety during handling food,
storage, FIFO, etc.
Training
- Effective and regular training for food handler
- Personal behaviour, personal hygiene, and food safety during handling food,
storage, FIFO, etc.
65
PART III
GMP–GHP FOR CATERING /
FOOD PREPARATION FACILITIES
IN
BIG RETAIL FORMAT
PART III
GMP–GHP FOR CATERING /
FOOD PREPARATION FACILITIES
IN
BIG RETAIL FORMAT
66
GMP–GHP FOR CATERING / FOOD PREPARATION
- Good Manufacturing Practices for whole premises
- Good Food Hygiene Practices
- Personal Hygiene
- Transportation & Handling of Food
- Storage
- Special Requirements for High Risk Foods
GMP–GHP FOR CATERING / FOOD PREPARATION
- Good Manufacturing Practices for whole premises
- Good Food Hygiene Practices
- Personal Hygiene
- Transportation & Handling of Food
- Storage
- Special Requirements for High Risk Foods
67
Good manufacturing practices for whole premises
Food Preparation Areas
- Cooking/ frying should take
place at a particular place
- A chimney to control the smoke nuisance
Good manufacturing practices for whole premises
Food Preparation Areas
- Cooking/ frying should take
place at a particular place
- A chimney to control the smoke nuisance
68
Hand washing facilities and toilets shall be adequate in number & shall be equipped with
Good manufacturing practices for whole premises
- Soaps to wash hands
- Hot and cold running water
- Disposable paper towel or hand napkin
or
- Hand dryer to dry hands
- Clean & dry towels for the use of
customers
Hand washing facilities and toilets shall be adequate in number & shall be equipped with
Good manufacturing practices for whole premises
- Soaps to wash hands
- Hot and cold running water
- Disposable paper towel or hand napkin
or
- Hand dryer to dry hands
- Clean & dry towels for the use of
customers
69
- Raw food and equipments / food
should be washed in separate sinks
- Facilities for staff to change their
clothes
Good manufacturing practices for whole premises
- Raw food and equipments / food
should be washed in separate sinks
- Facilities for staff to change their
clothes
Good manufacturing practices for whole premises
70
Good Food Hygiene Practices
Cleaning of:-
- Food areas & equipment
- Food contact surface in case of food / water / drink spillage
- Cleaning schedule & instructions
Good Food Hygiene Practices
Cleaning of:-
- Food areas & equipment
- Food contact surface in case of food / water / drink spillage
- Cleaning schedule & instructions
71
Cooking (wherever applicable)
- Proper cooking should be done in case of non-vegetarian products
- Raw meat and processed meat should be separated from other foods
- Frozen foods should be thawed thoroughly
- Re-use of oil should be completely avoided
- Re-heating should not be more than three times
Good Food Hygiene Practices
Cooking (wherever applicable)
- Proper cooking should be done in case of non-vegetarian products
- Raw meat and processed meat should be separated from other foods
- Frozen foods should be thawed thoroughly
- Re-use of oil should be completely avoided
- Re-heating should not be more than three times
Good Food Hygiene Practices
72
Good Food Hygiene Practices
Chilling (wherever applicable)
- Foods with shorter shelf-life should not be stored at room temperature
- Fridge & display unit must be cold enough as per requirement
- Chilled food must be processed in the shortest time possible
- Chilled food should be cold enough
Good Food Hygiene Practices
Chilling (wherever applicable)
- Foods with shorter shelf-life should not be stored at room temperature
- Fridge & display unit must be cold enough as per requirement
- Chilled food must be processed in the shortest time possible
- Chilled food should be cold enough
73
Good Food Hygiene Practices
Cross-contamination
- Raw food / meat / poultry and ready-
to-
eat foods should be kept separate
- Hands shall be washed thoroughly
- Separate chopping boards & knives
- Staff should be made aware how to
avoid cross-contamination
Good Food Hygiene Practices
Cross-contamination
- Raw food / meat / poultry and ready-
to-
eat foods should be kept separate
- Hands shall be washed thoroughly
- Separate chopping boards & knives
- Staff should be made aware how to
avoid cross-contamination
74
Personal Hygiene
- High standards of personal hygiene
- Employees handling food shall wash hands
properly.
- Food handlers should not handle soiled currency
notes
Personal Hygiene
- High standards of personal hygiene
- Employees handling food shall wash hands
properly.
- Food handlers should not handle soiled currency
notes
75
Transportation and Handling of Food
- Clean transportation vehicles
-Transportation time should be minimum
- Food contact surfaces shall be cleaned &
sanitized
- Milk, bottled beverages, etc. should be stored
properly during transportation
- Unused thawed food shall be discarded
Transportation and Handling of Food
- Clean transportation vehicles
-Transportation time should be minimum
- Food contact surfaces shall be cleaned &
sanitized
- Milk, bottled beverages, etc. should be stored
properly during transportation
- Unused thawed food shall be discarded
76
Storage
- Food should be stored at the required
temperature
- Storage of veg. foods above non-veg on
separate racks in the refrigerator
- Storage instructions over food
packaging
- Dried foods should be stored off the
floor, in sealable containers
- Prevention for wastage by following
stock rotation with FIFO
Storage
- Food should be stored at the required
temperature
- Storage of veg. foods above non-veg on
separate racks in the refrigerator
- Storage instructions over food
packaging
- Dried foods should be stored off the
floor, in sealable containers
- Prevention for wastage by following
stock rotation with FIFO
77
Part iii
Gmp- ghp for
wholesalers
Part iii
Gmp- ghp for
wholesalers
78
GMP-GHP FOR WHOLESALERS
Location and Surroundings
Layout & design of food premises / retail
shops
Equipment and Containers
Facilities
Operations & Control
Audit, documentation & records
Sanitation & maintenance of storage
premises
Personal Hygiene
Training
GMP-GHP FOR WHOLESALERS
Location and Surroundings
Layout & design of food premises / retail
shops
Equipment and Containers
Facilities
Operations & Control
Audit, documentation & records
Sanitation & maintenance of storage
premises
Personal Hygiene
Training
79
Location and Surroundings
Location should be:-
- Away from pollution
- Protect the premises from environmental contamination
- Should not have direct access to any residential area
Location and Surroundings
Location should be:-
- Away from pollution
- Protect the premises from environmental contamination
- Should not have direct access to any residential area
80
Layout and design of food premises / retail shops
Floors, walls, ceilings, doors should be designed:-
minimize
accumulation of dirt
smooth and easy to
clean
made of impervious
material
not have flaking
paint
Layout and design of food premises / retail shops
Floors, walls, ceilings, doors should be designed:-
minimize
accumulation of dirt
smooth and easy to
clean
made of impervious
material
not have flaking
paint
81
Equipment and containers
Equipments like trolleys, racks shall be
- non-corrosive / rust free
- easy to clean
- Well maintained & repaired / discarded
- Dustbins shall be provided with lid and cleaned
- All measuring instruments should be regularly
calibrated
Equipment and containers
Equipments like trolleys, racks shall be
- non-corrosive / rust free
- easy to clean
- Well maintained & repaired / discarded
- Dustbins shall be provided with lid and cleaned
- All measuring instruments should be regularly
calibrated
82
Facilities
Drainage and waste disposal
- Waste generated should be collected
regularly
- Shall periodically be handed over to a
local waste-collecting body
- Should be disposed of in an
appropriate manner
Facilities
Drainage and waste disposal
- Waste generated should be collected
regularly
- Shall periodically be handed over to a
local waste-collecting body
- Should be disposed of in an
appropriate manner
83
Lighting
- Lightings in the wholesale shops
should be protected
- All lights should be properly covered
Facilities
Lighting
- Lightings in the wholesale shops
should be protected
- All lights should be properly covered
Facilities
84
Operations and Control
Storage of food
- Constructed to protect food from any
contamination
- FIFO (First In First Out) system
- Storage instructions over food packaging
- Storage of veg. foods above non-veg. foods
on separate racks in the refrigerator
Operations and Control
Storage of food
- Constructed to protect food from any
contamination
- FIFO (First In First Out) system
- Storage instructions over food packaging
- Storage of veg. foods above non-veg. foods
on separate racks in the refrigerator
85
Audit, documentation and records
Records for the following should be maintained:-
- Periodic review of Good Storage Practices & Good Hygiene Practices
- Daily inward of material for storage
- Receiving, Inventory, Dispatch invoices
- Pest control
- Cleaning and housekeeping , etc.
Audit, documentation and records
Records for the following should be maintained:-
- Periodic review of Good Storage Practices & Good Hygiene Practices
- Daily inward of material for storage
- Receiving, Inventory, Dispatch invoices
- Pest control
- Cleaning and housekeeping , etc.
86
Sanitation and maintenance of storage premises
Cleaning and maintenance
-The wholesale shops should be cleaned and
proper
- Unwanted material and cobwebs should be
removed
- Should be free of accumulated scraps
Sanitation and maintenance of storage premises
Cleaning and maintenance
-The wholesale shops should be cleaned and
proper
- Unwanted material and cobwebs should be
removed
- Should be free of accumulated scraps
87
Pest control systems
- Non-attractive environment for the pests
- Isolated storage of unutilized materials
- Pest-proof containers
- Pest control measures like mentioned should be adopted
Pest control systems
- Non-attractive environment for the pests
- Isolated storage of unutilized materials
- Pest-proof containers
- Pest control measures like mentioned should be adopted
88
Personal hygiene
Health status
- Medical examinations should be carried out
- Regular check up of food handlers
Personal hygiene
Health status
- Medical examinations should be carried out
- Regular check up of food handlers
89
Personal cleanliness
Hygienic personal behaviour should be maintained such as:-
- No smoking,
- No spitting,
- No sniffing
- No eating or drinking in processing area
Personal cleanliness
Hygienic personal behaviour should be maintained such as:-
- No smoking,
- No spitting,
- No sniffing
- No eating or drinking in processing area
90
Visitors
- Discouraged to visit the storage area
- Given head gears before allowing them inside the storage area
Visitors
- Discouraged to visit the storage area
- Given head gears before allowing them inside the storage area
91
Training
Training on the following topics should be given to the food handlers:-
- Regularity and effectiveness
- Food safety
- Careful food storage
- Food safety handling
- FIFO system
Training
Training on the following topics should be given to the food handlers:-
- Regularity and effectiveness
- Food safety
- Careful food storage
- Food safety handling
- FIFO system
92
PART V
GMP–GHP
FOR
DISTRIBUTOR
S
PART V
GMP–GHP
FOR
DISTRIBUTOR
S
93
GMP–GHP FOR DISTRIBUTORS
Location and Surroundings
Layout & design of food premises
Equipment and Containers
Facilities
Operations & Control
Management & Supervision
Audit, documentation & records
Sanitation & maintenance of storage
premises
Personal Hygiene
Training
GMP–GHP FOR DISTRIBUTORS
Location and Surroundings
Layout & design of food premises
Equipment and Containers
Facilities
Operations & Control
Management & Supervision
Audit, documentation & records
Sanitation & maintenance of storage
premises
Personal Hygiene
Training
94
Location and surroundings
Premises where food is being stored
before distribution should be:-
- Away from pollution
- Avoid from external contamination like
Odour
Pests
Dusts
Protection from the environmental
contamination
No direct connection with the
residential
areas
Location and surroundings
Premises where food is being stored
before distribution should be:-
- Away from pollution
- Avoid from external contamination like
Odour
Pests
Dusts
Protection from the environmental
contamination
No direct connection with the
residential
areas
95
Layout and design of food premises
Layout of the food premises should be:-
-Separate
- Designated for different food products
- Floors, walls, ceilings, doors should be:-
minimum accumulation of dirt
smooth
easy to clean
made of impervious material
without flaking paint or plaster
Walls should be tiled at operational height
Well screened windows & drainage
Layout and design of food premises
Layout of the food premises should be:-
-Separate
- Designated for different food products
- Floors, walls, ceilings, doors should be:-
minimum accumulation of dirt
smooth
easy to clean
made of impervious material
without flaking paint or plaster
Walls should be tiled at operational height
Well screened windows & drainage
96
Equipment and containers:
non-corrosive
rust free material or painted
shall be easy to clean
well maintained
repaired
discarded if they are not found to be
adequate
Waste generated shall be collected in
dustbins
Dustbins shall be provided with lid
Equipment and containers:
non-corrosive
rust free material or painted
shall be easy to clean
well maintained
repaired
discarded if they are not found to be
adequate
Waste generated shall be collected in
dustbins
Dustbins shall be provided with lid
97
Facilities:
Water supply
- Non-potable water for cleaning
- Clean and safe water storage
- The water storage tanks shall be
cleaned
- Pipeline for non-potable water must be
identified/differentiated
Facilities:
Water supply
- Non-potable water for cleaning
- Clean and safe water storage
- The water storage tanks shall be
cleaned
- Pipeline for non-potable water must be
identified/differentiated
98
Drainage and waste disposal
Facilities:
- Waste generated during storage should
be collected
- Collected waste should not
contaminate
the storage area
- Local Waste collecting body should be
collecting the waste generated
Drainage and waste disposal
Facilities:
- Waste generated during storage should
be collected
- Collected waste should not
contaminate
the storage area
- Local Waste collecting body should be
collecting the waste generated
99
Personal facilities and toilets
Facilities:
- Adequate and separate lavatories
- Display boards for do’s and don’ts
- Personal Behaviour and Good Storage
Practices
- Pictorial information
- Instructions in an understandable language
Personal facilities and toilets
Facilities:
- Adequate and separate lavatories
- Display boards for do’s and don’ts
- Personal Behaviour and Good Storage
Practices
- Pictorial information
- Instructions in an understandable language
100
Lighting
Facilities:
- Adequate lighting facility
- Lights should be in hygienic manner
- Lighting shall be protected
- Lighting should be covered
Lighting
Facilities:
- Adequate lighting facility
- Lights should be in hygienic manner
- Lighting shall be protected
- Lighting should be covered
101
Operations and Control
Storage of food
- Adequate storage of food
- Designed and constructed to protect
food from any contamination
- Adequate cleaning and maintenance
activity
- Good storage practices shall be followed
such as:-
Separation and segregation of material
Identification of products
FIFO system
Frozen food storage
Operations and Control
Storage of food
- Adequate storage of food
- Designed and constructed to protect
food from any contamination
- Adequate cleaning and maintenance
activity
- Good storage practices shall be followed
such as:-
Separation and segregation of material
Identification of products
FIFO system
Frozen food storage
102
Food distribution & Food distribution service
- Monitoring of food under refrigerated /
chilled
- Protected from contamination
- Hygienic and sanitary conditions
- Transportation vehicles shall be used only
for food use
- Cleaning & disinfection of vehicles shall be
carried out
Food distribution & Food distribution service
- Monitoring of food under refrigerated /
chilled
- Protected from contamination
- Hygienic and sanitary conditions
- Transportation vehicles shall be used only
for food use
- Cleaning & disinfection of vehicles shall be
carried out
103
Management and supervision
- Standard operating procedures for
every lot should be prepared
- Operations shall be carried out
- SOP’s should be easily available
- Technical persons who have
appropriate
qualification
- Supervisors should be skilful enough
Management and supervision
- Standard operating procedures for
every lot should be prepared
- Operations shall be carried out
- SOP’s should be easily available
- Technical persons who have
appropriate
qualification
- Supervisors should be skilful enough
104
Audit, documentation and records
- Periodic review of Good Storage
Practices & Good Hygiene Practices
shall be carried out
- Corrective actions should be taken
-Records of:-
Daily inward of material for storage &
daily outward
Product receiving,
Pest control,
Cleaning and housekeeping
Audit, documentation and records
- Periodic review of Good Storage
Practices & Good Hygiene Practices
shall be carried out
- Corrective actions should be taken
-Records of:-
Daily inward of material for storage &
daily outward
Product receiving,
Pest control,
Cleaning and housekeeping
105
Sanitation and maintenance of storage premises
Cleaning and maintenance
- Detailed cleaning and maintenance
- Cleaning chemicals and tools should be
stored at a Different places
-Indication of:-
Specific areas to be cleaned,
Cleaning frequency,
Procedure,
Equipment,
Cleaning material and method
Sanitation and maintenance of storage premises
Cleaning and maintenance
- Detailed cleaning and maintenance
- Cleaning chemicals and tools should be
stored at a Different places
-Indication of:-
Specific areas to be cleaned,
Cleaning frequency,
Procedure,
Equipment,
Cleaning material and method
106
Pest control systems
Sanitation and maintenance of storage premises
- Pest- proof containers
- Non-attractive environment
- Premises and equipment
- Avoid pest harbourage
- Frequent Pest Control
Pest control systems
Sanitation and maintenance of storage premises
- Pest- proof containers
- Non-attractive environment
- Premises and equipment
- Avoid pest harbourage
- Frequent Pest Control
107
Personal hygiene
Health status
Food handlers should be:-
- Medically examined
- Vaccinations for infectious or communicable
diseases
Personal hygiene
Health status
Food handlers should be:-
- Medically examined
- Vaccinations for infectious or communicable
diseases
108
Personal cleanliness
Personal hygiene
- Hygienic personal behaviour should be
maintained like:-
No spitting,
No sniffing
No eating or drinking in
processing area
No smoking
Personal cleanliness
Personal hygiene
- Hygienic personal behaviour should be
maintained like:-
No spitting,
No sniffing
No eating or drinking in
processing area
No smoking
109
Visitors
Visitors shall be:-
- Should report to the reception/office first
- Discourage to visit the processing area
- Shall be given head gears & other necessary
protective wears
Visitors
Visitors shall be:-
- Should report to the reception/office first
- Discourage to visit the processing area
- Shall be given head gears & other necessary
protective wears
110
Training
Regular and effective training on below
topics:-
Food safety,
FIFO and
Maintaining proper records
Training
Regular and effective training on below
topics:-
Food safety,
FIFO and
Maintaining proper records
111
PART VI
GMP–GHP
FOR
TRANSPORTE
RS
PART VI
GMP–GHP
FOR
TRANSPORTE
RS
112
GMP–GHP FOR TRANSPORTERS
Operations & Control
Management & Supervision
Audit, documentation & records
Sanitation & maintenance of
transportation
vehicle
GMP–GHP FOR TRANSPORTERS
Operations & Control
Management & Supervision
Audit, documentation & records
Sanitation & maintenance of
transportation
vehicle
113
Operations and Control
Transportation tankers or containers used
should be:-
Dedicated
Identified clearly
Protected from contamination
Well maintained hygienic and sanitary
Cleaning and disinfection of vehicle
Temperature controlled vehicle
Operations and Control
Transportation tankers or containers used
should be:-
Dedicated
Identified clearly
Protected from contamination
Well maintained hygienic and sanitary
Cleaning and disinfection of vehicle
Temperature controlled vehicle
114
Management and supervision
Documents such as:-
Do’s & Don’ts for transportation
Cleaning of vehicle
Inspection before use
Temperature control
Safe & hygienic manner
Management and supervision
Documents such as:-
Do’s & Don’ts for transportation
Cleaning of vehicle
Inspection before use
Temperature control
Safe & hygienic manner
115
Audit, documentation and records
Documentation and Record of:-
Daily vehicle inspection
Vehicle cleaning
Vehicle maintenance
Transportation details
Audit, documentation and records
Documentation and Record of:-
Daily vehicle inspection
Vehicle cleaning
Vehicle maintenance
Transportation details
116
Sanitation and maintenance of transportation vehicle
Cleaning and maintenance
- Vehicles shall be cleaned adequately
- Tarpaulins should be washed properly
- Frequency of cleaning should be
maintained
Sanitation and maintenance of transportation vehicle
Cleaning and maintenance
- Vehicles shall be cleaned adequately
- Tarpaulins should be washed properly
- Frequency of cleaning should be
maintained
117
Pest control systems
Sanitation and maintenance of transportation vehicle
- Infestation needs to be monitored
- Fumigation should be practiced
Pest control systems
Sanitation and maintenance of transportation vehicle
- Infestation needs to be monitored
- Fumigation should be practiced
118
PART VII
GMP–GHP FOR SMALL
RETAILERS APPLYING FOR REGISTRATION
PART VII
GMP–GHP FOR SMALL
RETAILERS APPLYING FOR REGISTRATION
119
GMP–GHP FOR SMALL RETAILERS APPLYING FOR
REGISTRATION
Sanitary & Hygienic requirements for FBOs /
Food Handlers
GMP–GHP FOR SMALL RETAILERS APPLYING FOR
REGISTRATION
Sanitary & Hygienic requirements for FBOs /
Food Handlers
120
The establishment / premises / shop shall:-
- Be Place approved by local authorities
- Be Clean place
- Be Properly protected
- Not be blocking traffic
The establishment / premises / shop shall:-
- Be Place approved by local authorities
- Be Clean place
- Be Properly protected
- Not be blocking traffic
121
Location of the establishment /shop premises should not be close to
- Filthy surroundings,
- Heavy vegetation, loose soil
- Waste / scrap yard
- Dirt & dust
- Open drains
- Air / environmental
pollution
Location of the establishment /shop premises should not be close to
- Filthy surroundings,
- Heavy vegetation, loose soil
- Waste / scrap yard
- Dirt & dust
- Open drains
- Air / environmental
pollution
122
The premises should be-
- Clean
- Adequately lighted
- Ventilated
- Sufficient space for man material movement
The premises should be-
- Clean
- Adequately lighted
- Ventilated
- Sufficient space for man material movement
123
The surfaces of the vending carts, working table, counter surfaces, serving table, and storage
utensils shall be:
- Clean & hygienic
- Sound, rust / corrosion-resistant, impermeable
and in good condition.
- Above the ground level
- Unbroken
The surfaces of the vending carts, working table, counter surfaces, serving table, and storage
utensils shall be:
- Clean & hygienic
- Sound, rust / corrosion-resistant, impermeable
and in good condition.
- Above the ground level
- Unbroken
124
- Storage racks, tables, benches and
boxes, cupboards, etc. shall be clean
- Different food products should be kept
separately
- Infrastructure should be:-
> Free from - cracks, crevices, gaps, paint,
> Smooth &easy to clean
> Adequately maintained
> Made up of cement, tiles, kota stone
> Should not impart any contamination
- Storage racks, tables, benches and
boxes, cupboards, etc. shall be clean
- Different food products should be kept
separately
- Infrastructure should be:-
> Free from - cracks, crevices, gaps, paint,
> Smooth &easy to clean
> Adequately maintained
> Made up of cement, tiles, kota stone
> Should not impart any contamination
125
Pest control –
- Free from pest.
- Fly traps / fly swats / flaps must be installed & monitored
- Doors, windows & other openings shall be covered with insect proof mesh.
- Groves, cracks, crevices must be closed effectively
Pest control –
- Free from pest.
- Fly traps / fly swats / flaps must be installed & monitored
- Doors, windows & other openings shall be covered with insect proof mesh.
- Groves, cracks, crevices must be closed effectively
126
- There should be availability of portable
- Water storage facility for all purposes
- Food containers shall be tested annually from a recognized laboratory
- There should be availability of portable
- Water storage facility for all purposes
- Food containers shall be tested annually from a recognized laboratory
127
Equipment, utensils and containers shall be
- Smooth and easy to clean
- Non-reactive
- Kept clean, washed, dried and
- Stacked away from wall
Equipment, utensils and containers shall be
- Smooth and easy to clean
- Non-reactive
- Kept clean, washed, dried and
- Stacked away from wall
128
- Refrigerators / fridge shall be cleaned
weekly
- Single-use/disposable items shall not
be
reused
- Refrigerators / fridge shall be cleaned
weekly
- Single-use/disposable items shall not
be
reused
129
- Avoid accumulation of waste &
contamination
-Drainage system must be properly
covered
- Food left over shall be collected in dustbins
- Dustbins should be covered
- Avoid accumulation of waste &
contamination
-Drainage system must be properly
covered
- Food left over shall be collected in dustbins
- Dustbins should be covered
130
Working personnel and food handlers shall follow personal hygiene and
behaviour
- Wear clean aprons, hand gloves, and
headgear
- Cuts or wounds shall remain covered at
all time
- Persons suffering from infectious
diseases shall not be permitted to work
- Avoid wearing loose jewellery, false
nails
- Avoid eating, chewing, smoking,
spitting and nose blowing
Working personnel and food handlers shall follow personal hygiene and
behaviour
- Wear clean aprons, hand gloves, and
headgear
- Cuts or wounds shall remain covered at
all time
- Persons suffering from infectious
diseases shall not be permitted to work
- Avoid wearing loose jewellery, false
nails
- Avoid eating, chewing, smoking,
spitting and nose blowing
131
- Personal belongings should not be kept
in the processing
- Perishable items shall be kept
- Vegetarian and non-vegetarian items
should be segregated
- Vehicles must be maintained in good
repair, kept clean and hygienic
- Cleaning chemicals, shall be kept and
stored separately
-
- Personal belongings should not be kept
in the processing
- Perishable items shall be kept
- Vegetarian and non-vegetarian items
should be segregated
- Vehicles must be maintained in good
repair, kept clean and hygienic
- Cleaning chemicals, shall be kept and
stored separately
-
132
PART VIII
GMP–GHP FOR SMALL RETAILERS
APPLYING FOR LICENSE
PART VIII
GMP–GHP FOR SMALL RETAILERS
APPLYING FOR LICENSE
133
GMP–GHP FOR SMALL RETAILERS APPLYING FOR LICENSE
Location & surroundings
Layout & design of food premises / retail
shops
Equipment & containers
Facilities
Operations & Controls
Audit, documentation & records
Sanitation & Maintenance
Personal Hygiene
Labelling
Training
GMP–GHP FOR SMALL RETAILERS APPLYING FOR LICENSE
Location & surroundings
Layout & design of food premises / retail
shops
Equipment & containers
Facilities
Operations & Controls
Audit, documentation & records
Sanitation & Maintenance
Personal Hygiene
Labelling
Training
134
Location and surroundings:
Location should be:-
- Away from pollution
- Protect the premises from environmental contamination
- No direct access to any residential area
Location and surroundings:
Location should be:-
- Away from pollution
- Protect the premises from environmental contamination
- No direct access to any residential area
135
Floors, walls, ceilings, doors should be designed:-
minimize
accumulation of dirt
smooth and easy to
clean
made of impervious
material
not have flaking
paint
Layout and design of food premises / retail shops
Floors, walls, ceilings, doors should be designed:-
minimize
accumulation of dirt
smooth and easy to
clean
made of impervious
material
not have flaking
paint
Layout and design of food premises / retail shops
136
Equipment and containers
non-corrosive
rust free material or painted
shall be easy to clean
well maintained
repaired
discarded if they are not found to be
adequate
Waste generated shall be collected in
dustbins
Dustbins shall be provided with lid
Equipment and containers
non-corrosive
rust free material or painted
shall be easy to clean
well maintained
repaired
discarded if they are not found to be
adequate
Waste generated shall be collected in
dustbins
Dustbins shall be provided with lid
137
Facilities
Water supply
-Only potable water
-Should not introduce any hazards or
contaminate
-Periodic cleaning of storage tanks and its
record
-Non-potable water, if used, only for cooling of
equipment, steam production, fire fighting
-Differentiated non- potable water pipes
Facilities
Water supply
-Only potable water
-Should not introduce any hazards or
contaminate
-Periodic cleaning of storage tanks and its
record
-Non-potable water, if used, only for cooling of
equipment, steam production, fire fighting
-Differentiated non- potable water pipes
138
Drainage and waste disposal
- Waste generated should be collected
regularly
- Handed over to a local waste-collecting
body
- Waste should be disposed of in an
appropriate manner
Drainage and waste disposal
- Waste generated should be collected
regularly
- Handed over to a local waste-collecting
body
- Waste should be disposed of in an
appropriate manner
139
Personal facilities and toilets
- Hand washing and drying system
- Potable water supply
- Head gear & kitchen aprons
- Display boards for:-
Do’s and Don’ts,
Personal Hygiene,
Personal Behaviour and
Good Manufacturing Practices
Pictorial information
Instructions in the local language
Personal facilities and toilets
- Hand washing and drying system
- Potable water supply
- Head gear & kitchen aprons
- Display boards for:-
Do’s and Don’ts,
Personal Hygiene,
Personal Behaviour and
Good Manufacturing Practices
Pictorial information
Instructions in the local language
140
Air quality and ventilation
- Ventilation air shall not flow
towards the clean area
- Air should not be contaminated
Air quality and ventilation
- Ventilation air shall not flow
towards the clean area
- Air should not be contaminated
141
Lighting
- Adequate lighting facility
- Lights should be put up in a hygienic manner
- Lighting shall be protected
- Lighting should be covered
Lighting
- Adequate lighting facility
- Lights should be put up in a hygienic manner
- Lighting shall be protected
- Lighting should be covered
142
Operations and Control:
Procurement of raw material
- Free from extraneous matter
-Infestation and pesticides and should be
checked
- Food additives added or to be added
shall conform to food grade quality
- Raw material shall be procured
Operations and Control:
Procurement of raw material
- Free from extraneous matter
-Infestation and pesticides and should be
checked
- Food additives added or to be added
shall conform to food grade quality
- Raw material shall be procured
143
The food storage facility shall be designed
and constructed to protect food from any
contamination
Storage practices shall be followed like:
Separatio
n and
segregati
on of
material
Identifica
tion
FIFO
system
Storage
shall be
off the
floor and
away
from the
wall
Storage of raw materials and food
The food storage facility shall be designed
and constructed to protect food from any
contamination
Storage practices shall be followed like:
Separatio
n and
segregati
on of
material
Identifica
tion
FIFO
system
Storage
shall be
off the
floor and
away
from the
wall
Storage of raw materials and food
144
Food processing /preparation, packaging and service
- Food products under refrigerated /
chilled conditions shall be monitored.
-Time & temperature shall be noted
- Care for defrosted / thawed material
Food processing /preparation, packaging and service
- Food products under refrigerated /
chilled conditions shall be monitored.
-Time & temperature shall be noted
- Care for defrosted / thawed material
145
Food Packaging:-
-Materials should be stored in clean
containers.
- Free from pest/rodent infestation
- Food-grade material
- Packaging material should conform to
regulatory standards
Food Packaging:-
-Materials should be stored in clean
containers.
- Free from pest/rodent infestation
- Food-grade material
- Packaging material should conform to
regulatory standards
146
Audit, documentation and records
-Periodic review of GMP and GHP
systems shall be carried out
- Records of:-
daily purchase,
production / sales,
raw material utilized
product receiving,
daily stock register,
inward & outward
pest control,
cleaning and housekeeping records
Audit, documentation and records
-Periodic review of GMP and GHP
systems shall be carried out
- Records of:-
daily purchase,
production / sales,
raw material utilized
product receiving,
daily stock register,
inward & outward
pest control,
cleaning and housekeeping records
147
Sanitation and maintenance
- Detailed cleaning and maintenance
- Cleaning chemicals and tools shall be
stored at a designated place
-Indication of:-
Specific areas to be cleaned,
Cleaning frequency,
Procedure,
Equipment,
Cleaning material and method
- Cleaning chemicals and tools shall be
stored away from the food material
Cleaning and maintenance
Sanitation and maintenance
- Detailed cleaning and maintenance
- Cleaning chemicals and tools shall be
stored at a designated place
-Indication of:-
Specific areas to be cleaned,
Cleaning frequency,
Procedure,
Equipment,
Cleaning material and method
- Cleaning chemicals and tools shall be
stored away from the food material
Cleaning and maintenance
148
- Non-attractive environment for the pests
- Isolated storage of unutilized materials
- Pest-proof containers
- Pest control measures should be adopted
- Doors, windows & other openings shall be covered with insect proof mesh.
Pest control systems
- Non-attractive environment for the pests
- Isolated storage of unutilized materials
- Pest-proof containers
- Pest control measures should be adopted
- Doors, windows & other openings shall be covered with insect proof mesh.
Pest control systems
149
Personal hygiene
Health status
- Food handlers should be:-
- Medically examined
-Vaccinations for infectious or
communicable diseases
Personal hygiene
Health status
- Food handlers should be:-
- Medically examined
-Vaccinations for infectious or
communicable diseases
150
Personal cleanliness
-Shall follow good hygienic practices; viz
#Wearing clean clothes
#Hand washing
#Maintaining hygienic personal
behaviour:
#Avoid smoking, spitting, sniffing
#Do not eat or drink in processing area
#Avoid scratching nose, running fingers
through hair, scratching body parts, etc
Personal hygiene
Personal cleanliness
-Shall follow good hygienic practices; viz
#Wearing clean clothes
#Hand washing
#Maintaining hygienic personal
behaviour:
#Avoid smoking, spitting, sniffing
#Do not eat or drink in processing area
#Avoid scratching nose, running fingers
through hair, scratching body parts, etc
Personal hygiene
151
Labelling
Labelling guidelines
Name of product
Ingredients
Nutritional information
Veg / non-veg logo
Name and address of manufacturer
Net quantity
Lot / batch code
Date of manufacture
‘Best before’ date, etc
Labelling
Labelling guidelines
Name of product
Ingredients
Nutritional information
Veg / non-veg logo
Name and address of manufacturer
Net quantity
Lot / batch code
Date of manufacture
‘Best before’ date, etc
152
Training
- Effective and regular training
- Topics:- personal behaviour, personal hygiene, and food
safety during handling food, storage, FIFO
Training
- Effective and regular training
- Topics:- personal behaviour, personal hygiene, and food
safety during handling food, storage, FIFO
153
Food Additives
Food Additives
154
Food Additives
Food Additives
155
APPENDIX B
MICROBIOLOGICAL STANDARDS
Food Additives
APPENDIX B
MICROBIOLOGICAL STANDARDS
Food Additives
156
SCHEDULE 4
Which is the right picture amongst the two !!
ACTIVITY
SCHEDULE 4
Which is the right picture amongst the two !!
ACTIVITY
157
It is not necessary to cook the product at required
temperature. YES or NO?
Equipments shall be _______
a) Difficult to clean b) Toxic
c) Food grade quality d) Reactive
Give any two/three example of personal behaviour.
Pest control programme is not mandatory. YES or NO?
ACTIVITY
SCHEDULE 4
It is not necessary to cook the product at required
temperature. YES or NO?
Equipments shall be _______
a) Difficult to clean b) Toxic
c) Food grade quality d) Reactive
Give any two/three example of personal behaviour.
Pest control programme is not mandatory. YES or NO?
ACTIVITY
SCHEDULE 4
158
•Personal cleanliness includes ______
a)Hand washing b) Growing Long nails
c) Sniffing all time d) Frequent smoking
All visitors are allowed without any food safety and
hygiene practice. YES or NO ?
Chimney should be put up at food preparation area
YES or NO ?
Lights should be ______
a) Unhygienic b) Covered/Protected
ACTIVITY
SCHEDULE 4
•Personal cleanliness includes ______
a)Hand washing b) Growing Long nails
c) Sniffing all time d) Frequent smoking
All visitors are allowed without any food safety and
hygiene practice. YES or NO ?
Chimney should be put up at food preparation area
YES or NO ?
Lights should be ______
a) Unhygienic b) Covered/Protected
ACTIVITY
SCHEDULE 4
159
Point out which is the wrong picture !!
SCHEDULE 4
ACTIVITY
Point out which is the wrong picture !!
SCHEDULE 4
ACTIVITY
160
Session 3
Advance Level
FSMS Planning
Session 3
Advance Level
FSMS Planning
FSMS Program
Schedule 4 checklist compliance
Based on GMP/GHPSchedule 4
Compliance
Flow Chart
Hazard and control
Critical limit and Monitoring
Corrective action
Responsibility and Record
FSMS Plan
Schedule 4 checklist compliance
Based on GMP/GHPSchedule 4
Compliance
Flow Chart
Hazard and control
Critical limit and Monitoring
Corrective action
Responsibility and Record
FSMS Plan
Defining the process steps
Receiving
Storage
and
Holding
Preparatio
n
Packaging
and
Labelling
Storage
Distributio
n
Receiving
Storage
and
Holding
Preparatio
n
Packaging
and
Labelling
Storage
Distributio
n
Process Information :
Flow Diagrams:
Indicating all ingredients, preparation steps, Serving,
Re usage, facilities for cleaning & Disinfection
Depicting storage & preparation,serving areas, personal
facilities, rodent & pest control devices
* Control and periodic verification(at least annual) of the
process information.
Process flow
diagram
Flow Diagrams:
Indicating all ingredients, preparation steps, Serving,
Re usage, facilities for cleaning & Disinfection
Depicting storage & preparation,serving areas, personal
facilities, rodent & pest control devices
* Control and periodic verification(at least annual) of the
process information.
Process flow
diagram
Process Flow Diagram Of Ready-to-eat Potato Chips
Case Study 2
In your groups, make a flow diagram for the processes allocated
by the Tutor. Use flipcharts for presentation.
Preparation time: 20 mins
Presentation Time per group: 5 mins
In your groups, make a flow diagram for the processes allocated
by the Tutor. Use flipcharts for presentation.
Preparation time: 20 mins
Presentation Time per group: 5 mins
Develop Flow Diagrams
•Use Standard Symbols -
Process
Activity
Storage
Terminator
Connector
Multi-document
Document
Decision
•Use Standard Symbols -
Process
Activity
Storage
Terminator
Connector
Multi-document
Document
Decision
Developing an FSMS Plan
167
167
Hazard
A biological, chemical or physical agent in,
or condition of, food with the potential
to cause an adverse health effect.
A biological, chemical or physical agent in,
or condition of, food with the potential
to cause an adverse health effect.
Examples of Hazards…
1.Physical : Foreign material like hair, stone, dirt, metal, wood
1.Chemical : Oil, Grease, Pesticides, Toxins
1.Biological: Bacteria, Viruses, Moulds, worms, flies
1.Physical : Foreign material like hair, stone, dirt, metal, wood
1.Chemical : Oil, Grease, Pesticides, Toxins
1.Biological: Bacteria, Viruses, Moulds, worms, flies
Sources of physical contamination
•People
•Packaging materials
•Machinery/Equipment
•Premises
•Pests
•Environment
•Raw materials
•People
•Packaging materials
•Machinery/Equipment
•Premises
•Pests
•Environment
•Raw materials
•Raw food
•People
•Equipment
•Air and dust
•Soil
•Pests
•Water
•food waste
Sources of biological contamination
•People
•Equipment
•Air and dust
•Soil
•Pests
•Water
•food waste
Sources of biological contamination
•Pesticides, preservatives, mould inhibitors
•Veterinary drugs
•Cleaning chemicals
•Food additives
•Perfume, scented soap
•Chemical reaction between metal and acidic food
•Machine oils
Sources of chemical contamination
•Veterinary drugs
•Cleaning chemicals
•Food additives
•Perfume, scented soap
•Chemical reaction between metal and acidic food
•Machine oils
Sources of chemical contamination
FSMS is
Preventive and Pro active approach to control food safety
hazards.
Rather than
Preventive and Pro active approach to control food safety
hazards.
Rather than
FSMS Principles
1. Conduct a hazard identification & risk
assessment
2. Determine the CCPs
3. Establish critical limits
4. Establish a monitoring system
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation
177
1. Conduct a hazard identification & risk
assessment
2. Determine the CCPs
3. Establish critical limits
4. Establish a monitoring system
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation
177
Hazard Analysis
The process of collecting and interpreting
information on hazards and
conditions leading to their
presence to decide which are
significant for food safety
The process of collecting and interpreting
information on hazards and
conditions leading to their
presence to decide which are
significant for food safety
Risk Assessment
Probability / Likely hood
S
e
v
e
r
ity
o
r
C
o
n
s
e
q
u
e
n
c
e
High (3)Medium (2)Low (1)
High (3) GMP
Medium (2) GMP GMP
Low (1)GMP GMP GMP
Probability / Likely hood
S
e
v
e
r
ity
o
r
C
o
n
s
e
q
u
e
n
c
e
High (3)Medium (2)Low (1)
High (3) GMP
Medium (2) GMP GMP
Low (1)GMP GMP GMP
Any activity that can be used to prevent , eliminate or reduce
to an acceptable level a food safety hazard.
Control Measure
Any activity that can be used to prevent , eliminate or reduce
to an acceptable level a food safety hazard.
Control Measure
What is a CCP?
A step where control can be applied and is essential to
prevent, eliminate or reduce a food safety hazard to
acceptable levels.
A step where control can be applied and is essential to
prevent, eliminate or reduce a food safety hazard to
acceptable levels.
Determine the CCPs :
No
Yes
Q2. Does the Process Step
eliminate or reduce the Hazard
to an acceptable level ?
Q4. Will a Subsequent Process
Step eliminate or reduce the
Hazard to an acceptable level ?
Q3. Could Contamination with
the Hazard occur at ,or increase
to, unacceptable levels ?
Q1. Are Control Measures
in place for the hazard ?
Yes No
Is control at this step
required for safety?
Yes No
Modify Step
Process or
Product
Not a CCP
No
No
Not a CCP
Stop
Yes
Not a CCP
Yes
CCP
CCP
Critical
Control
Point (CCP)
No
Yes
Q2. Does the Process Step
eliminate or reduce the Hazard
to an acceptable level ?
Q4. Will a Subsequent Process
Step eliminate or reduce the
Hazard to an acceptable level ?
Q3. Could Contamination with
the Hazard occur at ,or increase
to, unacceptable levels ?
Q1. Are Control Measures
in place for the hazard ?
Yes No
Is control at this step
required for safety?
Yes No
Modify Step
Process or
Product
Not a CCP
No
No
Not a CCP
Stop
Yes
Not a CCP
Yes
CCP
CCP
Critical
Control
Point (CCP)
•Establish target levels and tolerance which must
be met to ensure each CCP is under control
•Specify the criteria which MUST be met to
ensure that each hazard (which makes a Process
Step a CCP) is in “control”.
•E.g. Heating Temperature and time
•Double seaming effectiveness
Establish Critical Limit(s) :
be met to ensure each CCP is under control
•Specify the criteria which MUST be met to
ensure that each hazard (which makes a Process
Step a CCP) is in “control”.
•E.g. Heating Temperature and time
•Double seaming effectiveness
Establish Critical Limit(s) :
•Establish a monitoring system to ensure control of the CCP by
scheduled testing or observations.
•Establish target levels and tolerance which must be met to
ensure each CCP is under control.
•Monitoring Procedures:
•What?
•When?
•Where?
•How?
•Who?
Establish a Monitoring system
184
scheduled testing or observations.
•Establish target levels and tolerance which must be met to
ensure each CCP is under control.
•Monitoring Procedures:
•What?
•When?
•Where?
•How?
•Who?
Establish a Monitoring system
184
Establish Corrective Action
• Establish corrective action, when a CCP is moving out of
control.
– Adjust the process to bring back under control
– Action plan for non conforming material
185
• Establish corrective action, when a CCP is moving out of
control.
– Adjust the process to bring back under control
– Action plan for non conforming material
185
Establish Verification Procedures :
Establish Verification Procedures,
consisting of:
- Verification of Monitoring
- Verification of Corrective
Action
Make practical plans for
checking whether the HACCP
Plan is working or not.
Establish Verification Procedures,
consisting of:
- Verification of Monitoring
- Verification of Corrective
Action
Make practical plans for
checking whether the HACCP
Plan is working or not.
Establish Documentation
Establish documentation concerning all procedures and
records
187
Establish documentation concerning all procedures and
records
187
Case Study 3
In your groups, make a FSMS Plan for the process steps allocated
by the Tutor. Use flipcharts for presentation.
Preparation time: 45 mins
Presentation Time per group: 5 mins
In your groups, make a FSMS Plan for the process steps allocated
by the Tutor. Use flipcharts for presentation.
Preparation time: 45 mins
Presentation Time per group: 5 mins
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