Hazards_HACCP_Quality_Assurance_India.pptx

HACCP OVERVIEW

1. Hazards, HACCP, and its Role in Quality Assurance: An Indian Perspective Presented by: [Your Name] Date: [Insert Date]

2. Introduction to Food Safety Hazards • Definition of food safety • Importance in public health • What are food safety hazards? • Relevance to Indian food systems

3. Types of Food Safety Hazards • Biological: bacteria, viruses, parasites (e.g. Salmonella) • Chemical: pesticides, cleaning agents • Physical: glass, metal shards • Allergenic: nuts, gluten, etc.

4. Sources of Hazards in Indian Food Chain • Agricultural stage: pesticides, aflatoxins • Processing: poor hygiene, cross-contamination • Distribution: improper storage • Retail: unregulated street food

5. Impact of Food Hazards • Public health outbreaks (e.g. diarrheal diseases) • Economic losses • Legal consequences • Examples from India (e.g. Maggi noodles case, Thrissur biryani case)

6. What is HACCP? • Hazard Analysis and Critical Control Points • Preventive system, not end-product testing • Developed by NASA, adopted globally

7. Seven Principles of HACCP 1. Conduct hazard analysis 2. Identify Critical Control Points (CCPs) 3. Establish critical limits 4. Monitoring procedures 5. Corrective actions 6. Verification procedures 7. Record keeping and documentation

8. Steps to Implement HACCP • Assemble HACCP team • Describe product & process • Construct flow diagram • Apply 7 principles to each step • Example: Millet-based snack production

9. HACCP vs Traditional Quality Control Aspect | HACCP | Traditional QC ---|---|--- Approach | Preventive | Reactive Focus | Entire process | End-product Tools | CCPs, monitoring | Testing, inspection Efficiency | High | Moderate

10. HACCP in Indian Food Industry • Increasing adoption post-FSSAI Act 2006 • Mandatory for certain sectors (dairy, meat, exports) • Applied in food processing units, hotels, restaurants

11. Role of FSSAI • Regulatory authority for food safety in India • Issuing guidelines for HACCP • Promoting hygiene rating systems and training modules (FoSTaC)

12. Mandatory Compliance in India • Licensing & registration under FSSAI • Food Safety Management System (FSMS) plan • Audits and inspections by regulatory authorities

13. Challenges in HACCP Implementation in India • Cost constraints for MSMEs • Lack of awareness and trained personnel • Infrastructure limitations • Resistance to documentation

14. Success Stories from India • ITC Foods, Amul, Britannia – HACCP certified units • Certification for export units in seafood and spices • FSSAI initiatives in school canteens, temples

15. Role of HACCP in Quality Assurance • Consistency in product quality • Reduction in recalls and foodborne illnesses • Builds consumer confidence • Enhances brand value

16. HACCP and Export Compliance • Mandatory for EU, US, Gulf exports • India’s competitiveness in global market • Example: Seafood Export Council regulations

17. Training and Capacity Building • FoSTaC programs • Government and private training partners • Certification programs for food handlers

18. Recent Food Safety Incidents in India • Maggi noodles ban • Biryani food poisoning in Kerala • Unhygienic conditions in street food hubs • Need for stronger HACCP compliance

19. Future of HACCP in India • Digital monitoring tools and blockchain • Integration with ISO 22000 • Support for start-ups and MSMEs • National HACCP accreditation system

20. Conclusion & Call to Action • HACCP is critical for India’s food safety goals • Urgent need for education, infrastructure & enforcement • "Safe food today, healthy nation tomorrow"