iso 22000 awareness session

7/28/2019 ISO 22000 Awareness Session

1/30

ISO 22000:2005 AWARENESS


2/30

What is ISO 22000

ISO 22000 is a standard developed by the

International Organization for Standardization

dealing with food safety. This is a general

derivative ofISO 9001.
http://en.wikipedia.org/wiki/International_Organization_for_Standardizationhttp://en.wikipedia.org/wiki/Food_safetyhttp://en.wikipedia.org/wiki/ISO_9000http://en.wikipedia.org/wiki/ISO_9000http://en.wikipedia.org/wiki/Food_safetyhttp://en.wikipedia.org/wiki/International_Organization_for_Standardization


3/30

ISO in brief

What is ISO? The International Organization

for Standardization

Established in 1947

Headquarters in Geneva

It is a non-governmental body Members have equal voting

rights


4/30

THE ISO STANDARDS

9001

1400017025

2200018000


5/30

Introduction to FoodSafety Management

System


6/30

What is food safety?

This is related to the presence of food-bornehazards in any food or consumable item at

the point of consumption or intake by the

consumer

Why food safety?

Life is precious

To prevent any form of contamination

injurious to health To ensure adequate nutritional value

To prevent food poison, diseases and death


7/30

Stakeholders in food safety / food chain

Primary producers,

Food item manufacturers

Manufacturers of equipment,

Packing /packaging materials,

Transporters/ food handlers Storage operators,

Subcontractors of materials of food items

Retailers/ selling outfits. Consumers

Regulatory and statutory agencies


8/30

Scope and Application

To demonstrate its ability to: control food safety hazards in order to

ensure that a food item is safe at the

time of human consumption. ability to consistently provide safe

products at all times.

Applicable to all organizations in thefood chain


9/30

Key terms and definitions

food safety policyoverall intentions and direction of anorganization related to food safety asformally expressed by top

management

food safety hazard

biological, chemical or physical agent infood, or condition of food, with thepotential to cause an adverse healtheffect


10/30

Key terms and definitions control measure

action or activity that can be used toprevent or eliminate a food safetyhazardor reduce it to an acceptable

level

critical control point-CCP

step at which control can be applied and is

essential to prevent or eliminate a foodsafety hazard or reduce it to an acceptablelevel


11/30

Food hazards -examples

Biological hazards

Harmful bacteria, viruses, parasites (e.g.salmonella), fungi, algae

Chemical hazards

include compounds that can cause illness orinjury due to immediate or long-termexposure. (e.g. pesticide residue)

Physical hazards

include foreign objects in food that cancause harm to the consumer such as glassor metal fragment but not hair or burnt food


12/30

FOOD SAFETY POLICY

STATEMENT

To produce and ensure the distr ibution and

sales of safe I ndomie noodles preparedunder most hygienic environment which

meet both statutory / regulatory and customer

requi rements with adequate communication &

involvement of all relevant stakeholders.


13/30

Challenges

Control of physical hazards on the

production line

Factory GMP ensuring compliance


14/30

Good Manufacturing Practice


15/30

ALWAYS WASH YOUR HANDS

Always wash your

hands with soap

Rinse very well with

water under a

running tap

Air dry under a hot

air dryer


16/30

ALWAYS KEEP YOUR NAILS WELL

CUT

Nails should be cut

short, clean and

without nail polishat all times

Well cut nails

prevent food

contamination


17/30

BAD PERSONAL HYGIENE

(NAILS NOT CUT)

Nails that are

not cut is asource of food

contamination


18/30

WOUNDS Workers with open cuts,

sores, boils or infected

wounds are not allowed to

work in food contact areas

Such wounds are sources

of microorganisms into

foods

Cuts should be adequately

covered before handling

food.


19/30

DRESS CODEAlways wear complete, clean suitable outer

uniforms. Dirty uniforms can easily contaminate

products. Complete set of uniforms include the

following:-white jumper and trousers

-white cap

-white nose masks

-white shoes

-white knitted gloves (for fryer section)


20/30

Cap properly worn

Nose mask to cover nose

and mouth Shoes worn and not

pressed at the back

A TYPICAL FEMALE PRODUCTION

CREW DRESSING


21/30

Cap properly worn

Nose mask to cover

nose and mouth

Gloves in hand for fryer

Shoes worn and not

pressed at the back

A TYPICAL FEMALE PRODUCTION CREW

DRESSING (SIDE VIEW)


22/30

A TYPICAL MALE PRODUCTION

CREW DRESSING (FRONT VIEW)

Cap properly worn

Nose mask to cover

nose and mouth


Shoes worn and not

pressed at the back


23/30

A TYPICAL MALE PRODUCTION

CREW DRESSING (SIDE VIEW)

Cap properly worn

Nose mask to cover

nose and mouth


Shoes worn and not

pressed at the back


24/30

A PROPER WAY TO DRESS IN THE

PRODUCTION FLOOR


25/30

A PROPER WAY TO WEAR

SHOES (MALE)


26/30

PRODUTION CREW ARE NOT

ALLOWED TO GROW BEARDS


27/30

BEARDS ARE TO BE CLEAN

SHAVEN

Always maintain a

short clean hair cut

Mustache should notextend below the

lower lip and should

be covered withnose mask


28/30

ALL THESE THINGS ARE NOT ALLOWED IN THE

PRODUCTION FLOOR

WRIST WATCHES

RINGS

BRACELETS HAND BANDS

EAR RINGS

GSM / RADIO PHONES

WALKMAN RADIO

NECK LACE

BAGS


29/30

OUR ROLEAll of Us Have A Role To play


30/30

2008 Quality AssuranceDE UNITED FOODS INDUSTRIES LIMITED

GoodEmployee

iso 22000 awareness session

Documents