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TRAININGS
Awareness To ISO 22000
FSMS- FOOD SAFETY FSMS- FOOD SAFETY MANAGEMENT SYSTEM
� What is FSMSWhat is FSMSWhat is FSMSWhat is FSMS---- FOOD SAFETY MANAGEMENT SYSTEM?FOOD SAFETY MANAGEMENT SYSTEM?FOOD SAFETY MANAGEMENT SYSTEM?FOOD SAFETY MANAGEMENT SYSTEM?
�A management system designed to enable organizations to control food safety hazards control food safety hazards along the food chains in order to ensure that food is safe at the time of consumption
ISO 22000:2005 Clause-1
� ISOISOISOISO----ISOISOISOISO isisisis thethethethe InternationalInternationalInternationalInternational OrganizationOrganizationOrganizationOrganization forforforfor StandardizationStandardizationStandardizationStandardization.... ItItItItwaswaswaswas setsetsetset upupupup inininin 1947194719471947 andandandand isisisis locatedlocatedlocatedlocated inininin Geneva,Geneva,Geneva,Geneva, SwitzerlandSwitzerlandSwitzerlandSwitzerland.... ItsItsItsItspurposepurposepurposepurpose isisisis totototo developdevelopdevelopdevelop standardsstandardsstandardsstandards thatthatthatthat facilitatefacilitatefacilitatefacilitate internationalinternationalinternationalinternationaltradetradetradetrade....
� ISO 22000 :2005 ISO 22000 :2005 ISO 22000 :2005 ISO 22000 :2005 was developed by ISO TC 34 (Technical Committee 34).was developed by ISO TC 34 (Technical Committee 34).was developed by ISO TC 34 (Technical Committee 34).was developed by ISO TC 34 (Technical Committee 34).TCTCTCTC 34 is responsible for food products. ISO 22000 2005 (first 34 is responsible for food products. ISO 22000 2005 (first 34 is responsible for food products. ISO 22000 2005 (first 34 is responsible for food products. ISO 22000 2005 (first TCTCTCTC 34 is responsible for food products. ISO 22000 2005 (first 34 is responsible for food products. ISO 22000 2005 (first 34 is responsible for food products. ISO 22000 2005 (first 34 is responsible for food products. ISO 22000 2005 (first edition) wasedition) wasedition) wasedition) was formally approved during 2005 by over 75% of formally approved during 2005 by over 75% of formally approved during 2005 by over 75% of formally approved during 2005 by over 75% of the ISO member bodies who participated in the voting the ISO member bodies who participated in the voting the ISO member bodies who participated in the voting the ISO member bodies who participated in the voting process. ISO published thisprocess. ISO published thisprocess. ISO published thisprocess. ISO published this international standard on international standard on international standard on international standard on September 1, 2005.September 1, 2005.September 1, 2005.September 1, 2005.
� ISO 22000 & HACCPISO 22000 & HACCPISO 22000 & HACCPISO 22000 & HACCP
ISO 22000 shows organizations
how to combine the HACCP
plan with prerequisite
programs (or programmes) and programs (or programmes) and
operational prerequisite
programs into a single
integrated food safety
management strategy.
� Food Safety Management Systems
� Food safety Management & Food safety Auditing
� ISO 22000:2005- REQUIREMENTS
� ISO 22004:2005-GUIDANCE ON APPLICATIONS
� ISO 22005:2007-TRACEABILITY� ISO 22005:2007-TRACEABILITY
� ISO 22003:2007-REQUIREMENTS FOR BODIES
� ISO 19011:2002-GUIDANCE FOR QMS & EMS Auditing
A standardized food safety management system (FSMS) allows organization to:
1. Mitigate food safety hazards in a product or process.
2. Protect consumer safety.3. Manage risk on complex liability issues (due 3. Manage risk on complex liability issues (due
diligences).4. Provide assurance to stakeholders.5. Plan and achieve continual improvement.6. Promote a positive company image.7. Protect a brand.8. Save money.
Continual
Improvement
simplification
chaos
structure
Improvement
1. Conduct hazard analysis and identify preventive measures
2. Identify critical control points (CCPs) in the process
3. Establish critical limits3. Establish critical limits4. Monitor each CCP5. Establish corrective actions 6. Establish verification procedures7. Establish record-keeping and
documentation procedures
Preparation Step 1. Assemble The HACCP Team
Preparation Step 2. Describe The Product(s)
Preparation Step 3. Identify Intended Use
Preparation Step 4. Construct Flow Diagram
HACCP ImplementationMain steps in implementation
Preparation Step 4. Construct Flow Diagram
Preparation Step 5. On-site Confirmation Of Flow
Diagram
Principle 1 Step 6. A) List All Potential Hazards
B) Conduct Hazard Analysis
C) Control Measures
Principle 2 Step 7. Determine CCPs.
Principle 3 Step 8. Establish Critical Limits For
Each CCP
Principle 4 Step 9. Establish A Monitoring System
HACCP ImplementationMain steps in implementation
Principle 4 Step 9. Establish A Monitoring System
For Each CCP
Principle 5 Step 10. Establish Corrective Action
Principle 6 Step 11. Establish Verification
Procedures
Principle 7 Step 12. Establish Documentation And
Record Keeping Procedures.
� Food safety management system
� Management responsibility
Resource management � Resource management
� Planning and realization of safe products
� Validation, verification, and improvement of the
food safety management system
� Food Safety :Food Safety :Food Safety :Food Safety :
Concept that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use.
Food safety is related to the occurrence of food safety hazards
and does not include other human health aspects eg:
malnutrition
� Food Chain: Food Chain: Food Chain: Food Chain:
Sequence of the stages and operations involved in the production , processing, distribution, storage and handling of food ingredients, from primary production to consumption.
� PrePrePrePre----requisite Programme :requisite Programme :requisite Programme :requisite Programme :
(food Safety) basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain, suitable for the production, handling and provision of safe end products and safe provision of safe end products and safe food for human consumption. E.g. GHP, GMP, GDP, GTP etc.
� Operational PRP: Operational PRP: Operational PRP: Operational PRP:
PRP identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards to and / or the contamination or proliferation of food safety hazards in the products or in
Claus
eDescription
Introductory Sections
e
1 Scope
2 Normative reference
3 Terms and definitions
Main Clauses
4 Food Safety Management System
5 Management Responsibility
6 Resource Management
7 Planning and Realisation of Safe Product
8 Validation, Verification and Improvement of the Food Safety Management System
� General
� Documentation Requirements
� Food Safety Policy
� Food Safety Team leader
� Communication
� Emergency preparedness
Management review� Management review
� HR
� Infrastructure
� Work environment
� PRP
� HACCP
� Traceability
� Withdrawal
� Verification
� Validation
� Improvement
�What is Hygiene ?� Cleanliness
� Personal Hygiene
� Destroying Bacteria� Destroying Bacteria
�Water Quality
� Pest Control
� Protecting Food from contamination
� Preventing Bacteria from multiplying.
� Safety of Food Product
� Customer Satisfaction
� Good Image & increase of Business
� Compliance with the Law
Increase shelf life of Product� Increase shelf life of Product
�Food Poisoning
�Legal Action
�Loss of Image
�Decrease in profitability
� Foreign substances present in food affecting Food Hygiene, Health & Safety.
� The 3 Major contaminant (Hazard) are
� PHYSICALPHYSICALPHYSICALPHYSICAL
CHEMICALCHEMICALCHEMICALCHEMICAL� CHEMICALCHEMICALCHEMICALCHEMICAL
� BIOLOGICAL.BIOLOGICAL.BIOLOGICAL.BIOLOGICAL.
� PHYSICAL
� Foreign matter like glass, hairs, metal piece, stones, piece of wood etc.
� CHEMICAL
Cleaning chemicals/detergents, oils, grease, �Cleaning chemicals/detergents, oils, grease, insecticides, chemicals used
� BIOLOGICAL
� Bacteria, Fungi, viruses
� Safety of water
� Condition and cleanliness of food-contact surfaces
� Prevention of cross-contamination
� Maintenance of hand-washing, hand-sanitizing and toilet facilitiesand toilet facilities
� Protection from adulterants
� Labeling, storage and use of toxic compounds
� Employee health conditions
� Exclusion of pests
� Premises
� Transportation & storage
� Equipment / Machinery
� Personnel
Sanitation & pest control� Sanitation & pest control
� Process controls
� Recalls
� Microorganisms◦ Yeast
◦ Mold
◦ Bacteria
◦ Viruses◦ Viruses
◦ Protozoa
� Parasitic worms
� FOOD
� WATER
� TIME
� TEMPERATURE� TEMPERATURE
� AIR
� When they grow, microorganisms produce by-products◦ Yeast - bread, beverages, fruit◦ Lactic acid bacteria - yogurt, cheese, meats◦ Lactic acid bacteria - yogurt, cheese, meats◦ Staphylococcus aureus - enterotoxin
� Most spoiled foods do not present a health risk, and not all food that appears normal is safe to consume
� Naturally Occurring
� Intentionally added
� Unintentionally added
� Agricultural chemicals ◦ e.g., pesticides, fungicides, herbicides, fertilizers, antibiotics and growth hormones
� Prohibited substances (21 CFR, Part 21.189)
Toxic elements and compounds � Toxic elements and compounds ◦ e.g., lead, zinc, arsenic, mercury, cyanide
� Secondary direct and indirect◦ e.g., lubricants, cleaning compounds, sanitizers, paint
� Any potentially harmful extraneous matter not normally found in food◦ Glass
◦ Wood
◦ Stones◦ Stones
◦ Metal
◦ Plastic