FOOD SAFETY MANAGEMENT SYSTEM PPT.

FSMS PPT.

1. TOPIC- FOOD SAFETY MANAGEMENT SYSTEM SUBMITTED BY- JAY PRAKASH M.TECH (DAIRY TECH.) 1 ST SEMESTER DSFT, IAS, BHU

2. CONTENT Definition of food safety and hazards Difference among GMP GHP GAP Common food safety requirement HACCP and ISO 22000 Food safety management ISO 14000 Food safety programs Active managerial control Principles of HACCP Conclusion Reference

3. DEFINATION OF FOOD SAFETY AND HOZARDS Food safety A food safety is the assurance that food will not cause harm to the consumer when it is prepared and eaten according to its intend use. Food hazards . Foods can become unsafe and have the potential to cause harm through hazards.

4. Difference between GMP,GHP,GAP GMP- Manufacture and process controls and includes supplier control specification calibration of equipment design where condition for food safety can be achieved maintained and monitored . GHP - System measures for maintaining hygiene and sanitation and include personal hygiene and employee health condition maintenance of plants and equipments . GAP - It is a particles that insure environment economical and social sustainability for on farm particles resulting in safe and quality food and non food agricultural products. -

5. Common food safety requirements Prerequisite Programes (PRP) Good agricultural practice (GAP) Good hygiene practices (GHP) Hazard analysis and critical control point (HACCP)

6. HACCP AND ISO -22000 HACCP -A system which identifiles evaluates and controls hazards which are significant for food safety. ISO 22000 - is a generic food safety management standard. It can be used by used by any organization directly or indirectly involved in the food chain. ISO -22000 integrates the codes elementaries commission 7 principle of HACCP and dynamically combine it with PRP necessary to control and reduce any food safety hazards.

7. 8-3 Food Safety Management Systems Food safety management system: Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food.

8. ISO 14000 ISO14000 is a family of standards related to environmental management that exist to help organization minimize how their operations negatively affect the environment, comply with applicable laws, regulation, and other environmentally oriented requirements and continually improve the above. ➢ ISO 14000 is a similar to ISO 9000 quality management. ➢ The requirement of ISO 14000 are an integral part of the European Union’s Eco-management and audit scheme (EMAS) ▪ ISO 14012 – Qualification criteria for environmental auditors. ▪ ISO 14011 – Audit procedure. ▪ ISO 14010 – General principle for environmental auditing. ▪ ISO 14004 – Guidelines on EMS principles , systems and supporting techniques. ▪ ISO 14001 – Environmental management systems specifications with guidance for uses.

9. Food Safety Programs These are the foundation of a food safety management system: Food safety training program Quality control and assurance program Supplier selection and specification program Personal hygiene program

10. Food Safety Programs These are the foundation of a food safety management system: 8-5 Standard operating procedures (SOPs) Pest control program Facility design and equipment maintenance program Cleaning and sanitation program

11. Active Managerial Control Focuses on controlling the five most common risk factors for foodborne illness: Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene

12. Active Managerial Control There are many ways to achieve active managerial control in the operation: Training programs Manager supervision Incorporation of standard operating procedures (SOPs) HACCP These are critical to the success of active managerial control: Monitoring critical activities in the operation Taking the necessary corrective action when required Verifying that the actions taken control the risks factors

13. Active Managerial Control The FDA provides recommendations for controlling the common risk factors for foodborne illness: Demonstration of knowledge Staff health controls Controlling hands as a vehicle of contamination Time and temperature parameters for controlling pathogens Consumer advisories

14. HACCP THE APPROCH HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product ’ s flow through an operation. Once identified, hazards can be prevented, eliminated, or reduced to safe levels.

15. The 7 HACCP Principles The seven HACCP principles: Conduct a hazard analysis Determine critical control points (CCPs) Establish critical limits Establish monitoring procedures Identify corrective actions Verify that the system works Establish procedures for record keeping and documentation

16. Principle 1: Conduct a hazard analysis Identify potential hazards in the food served by looking at how it is processed Identify TCS food items and determine where hazards are likely to occur for each one; look for biological, chemical, and physical contaminants

17. Principle 2: Determine critical control points (CCPs) Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels—these are the CCPs Depending on the process, there may be more than one CCP

18. Principle 3: Establish critical limits For each CCP, establish minimum or maximum limits These limits must be met to Prevent or eliminate the hazard Reduce it to a safe level Critical Limit

19. Principle 4: Establish monitoring procedures Determine the best way to check critical limits Make sure they are consistently met Identify who will monitor them and how often

20. Principle 5: Identify corrective actions Identify steps that must be taken when a critical limit is not met Determine these steps in advance

21. Principle 6: Establish verification procedures. Determine if the plan is working as intended Evaluate the plan on a regular basis using Monitoring charts Records Hazard analysis Determine if your plan prevents, reduces, or eliminates identified hazards

22. Principle 7: Establish procedures for record keeping and documentation Keep records for these actions: Monitoring activities Corrective actions Validating equipment (checking for good working condition) Working with suppliers (invoices, specifications, etc.)

23. HACCP These specialized processing methods require a variance and may require a HACCP plan: Smoking food as a method to preserve it (but not to enhance flavor) Using food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety Curing food Custom-processing animals

24. These specialized processing methods require a variance and may require a HACCP plan: Packaging food using ROP methods including MAP Vacuum-packed Sous vide Treating (e.g. pasteurizing) juice on-site and packaging it for later sale Sprouting seeds or beans

25. CONCLUSION ISO is the International Organization for Standardization, set up with the objective to promote the developments of standards and related activities for facilitating international exchange of goods and services. The standards allow a wide flexibility, but, at the same time are rigid too. They permit a supplier to formulate his own quality policy and write the quality manual, procedures and instructions in his own way, within the framework of the system elements, but does not allow rendering of non- conforming products or services.

26. REFFERENCE ➢ Arvanitoyannis, I. S. (2009). HACCP and ISO 22000: Application to foods of animal origin . John Wiley & Sons. ➢ De Silva, T. (2020). Integrating Business Management Processes: Volume 2: Support and Assurance Processes . CRC Press. https://www.iso.org/home.html