Home science seminar....................

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1. FOOD SAFETY MANAGEMENT SYSTEMS chapter -FOOD QUALITY AND FOOD SAFETY

2. GOOD MANUFACTURING PRACTICES ( GMP ) GOOD HANDLING PRACTICES ( GHP ) HAZARD ANALYSIS CRiTICAL CONTROL POINTS ( HACCP ) CONTENTS FOOD SAFETY AND QUALITY CAN BE ENSURED THROUGH : 1 . 2 . 3 .

3. GOOD MANUFACTURING PROCESS

4. IT IS THE PART OF QUALITY ASSURANCE. . ENSURE THAT Manufacturer/processors take protective steps and to ensure their products are safe GMP IS A GOOD BUSINESS TOOL AND HELPS TO REFINE COMPLIANCE AND PERFORMANCE BY MANUFACTURERS AND PRODUCERS..

5. IT ENABLES TO MINIMISE /ELIMINATE- CONTAMINATION FALSE LABELLING PROTECTING CONSUMERS FROM BEING MISCLED AND HELPING IN PURCHASING PRODUCTS THAT ARE NOT HARMFUL.

6. GOOD HANDLING PRACTICES IT INDICATES A COMPREHENSIVE APPROACH FROM THE FARM TO STORE/CONSUMER. HELPS TO IDENTIFY POTENTIAL SOURCES OF RISK. IT INDICATES WHAT STEPS AND PROCEDURES ARE TAKEN TO MINIMISE THE RISK CONTAMINATION. IT ENSURES THAT ALL PERSONS WHO HANDLE FOOD HAVE GOOD HYGIENE PRACTICES.

7. HAZARD ANALYSIS CRITICAL CONTROL POINT ( HACCP ) MEANS OF PROVIDING ASSURANCE ABOUT SAFTEY OF FOOD. IT IS AN APPROACH TO FOOD MANUFACTURER AND STORAGE IN WHICH RAW MATERIALS AND EACH INDIVIDUAL STEP IN A SPECIFIC PROCESS ARE CONSIDERED IN DETAIL IT IS EVALUATED FOR ITS POTENTIAL TO CONTRIBUTE TO THE DEVELOPMENT OF- PATHOGENIC MICRO-ORGANISMS OTHER FOOD HAZARDS

8. IT INVOLVES IDENTIFICATION - HAZARDS ASSESSMENT OF CHANCES OF OCCURANCE OF HAZARDS DURING EACH STAGE IN FOOD CHAIN- RAW MATERIAL PROCUREMENT MANUFACTURING DISTRIBUTION USAGE OF FOOD PRODUCTS DEFINING MEASURES FOR HAZARDS CONTROL

9. WHY IMPLEMENT HACCP ? PREVENTIVE APPROACH TO ENSURE FOOD SAFETY IT PLACES PRIMARY RESPONSIBILITY FOR SAFE FOOD WITH PRODUCERS AND SUPPLIERS THROUGH HAACCP , GMP , GHP ASSURES CONSISTENTLY GOOD QUALITY PRODUCTS FOOD SAFETY AND STANDARDS ACT ( FSSA ) 2006

10. IT IS IMPORTANT FOR- CONSUMER PROTECTION INTERNATIONAL FOOD TRADE FSSA , 2006 IT ENABLES PRODUCERS , PROCESSORS , DISTRIBUTORS AND EXPORTERS - TO UTILISE RESOURCE EFFICIENTLY COST EFFECTIVE MANNER FOR ASSURING FOOD SAFETY.

11. E ND PRODUCT INSPECTION AND TESTING TIME CONSUMING EXPENSIVE DETECTS THE PROBLEMS ONLY AFTER THE OCCUR. HACCP ENABLES US TO DETECT HAZARDS AT ANY STAGE OF PROCESSING TO ENSURE GOOD QUALITY PROUCTS

12. SCOPES JOB OPPORTUNITIES IN FOOD INDUSTRY- QUALITY CONTROL MANAGER R & D DEVELOPMENT INTERNAL FOOD AUDItOR TO ASSESS haccp analysis in quality control lab food safety manager member of haccp team trainer for implementation of haccp

13. THE FOOD INDUSTRY IN INDIA ACCOUNTS FOR ABOUT 26 % OF GDP.. PROFFESIONALS WHO TAKE UP CAREERS IN THIS AREA NEED TO HAVE ADEQUATE KNOWLEDGE AND EXPERTISE IN : INDIAN FOOD SAFETY AND STANDARDS ACT,2006 FOOD ANALYSIS AND QUALITY CONTROL FOOD PROCESSING AND PRESERVATION FOOD LAWS FOOD MICROBIOLOGY SENSORY EVALUTION FOOD CHEMISTRY

14. Click here to add content of the text, and brief explain your point of view. PROFESSIONALS MAY BE EMPLOYED WITH REGULATORY AND PUBLIC HEALTH AGENCIES - FOOD LEgiSLATORS ( FOOD LAW ) FOOD SAFTEY OFFICERS ( INSPECTORS ) FOOD ANALYSTS AND PUBLIC ANALYSTS

15. PROFESSIONALS CAN WORK IN VOLUNTARY AGENCIES SUCH AS - LARGE FOOD INDUSTRIES AND FLIGHT KITCHENS AGMARK BIS QUALITY CONTROL LABORATORIES

16. TEACHING AND ACADEMICS SCIENTIFIC WRITERS QUALITY CERTIFICATION ( ISO ) QUALITY CONTROL AND FOOD TESTING LABORATORIES SPECIALIST IN HACCP. FOOD AUDITORS RESEARCH. CAREER AVENUES ARE -

17. THROUGH ANALYTICAL FOOD LABORATORY , FOOD SAFETY CONSULTANCY AND FOOD SAFETY AND SANItATION EDUCATION... SELF EMPLOYMENT AND ENTERPRENEURSHIP

18. THANK YOU -SUSHMA J XII-A