An ISO 9001:2008 Co.

CDC & BSCI- Belguim Registerd

Background

SolutionsSolutions

Initially we started off as an Consulting & training firm in Initially we started off as an Consulting & training firm in Initially we started off as an Consulting & training firm in Initially we started off as an Consulting & training firm in 2001 specializing in International Certifications like ISO 2001 specializing in International Certifications like ISO 2001 specializing in International Certifications like ISO 2001 specializing in International Certifications like ISO 9001, 14001, 22000, HACCP, OHSAS, SA 8000, ETI Buyers 9001, 14001, 22000, HACCP, OHSAS, SA 8000, ETI Buyers 9001, 14001, 22000, HACCP, OHSAS, SA 8000, ETI Buyers 9001, 14001, 22000, HACCP, OHSAS, SA 8000, ETI Buyers Audit, WRAP, & Training services. Audit, WRAP, & Training services. Audit, WRAP, & Training services. Audit, WRAP, & Training services.

Branched out into other HR products covering, Branched out into other HR products covering, Branched out into other HR products covering, Branched out into other HR products covering, Recruitment & placement firm specializing in middle & Recruitment & placement firm specializing in middle & Recruitment & placement firm specializing in middle & Recruitment & placement firm specializing in middle & senior level recruitments. senior level recruitments. senior level recruitments. senior level recruitments.

About Sleen

SolutionsSolutions

Team

Our clients spread across sectors covering Engineering / Our clients spread across sectors covering Engineering / Our clients spread across sectors covering Engineering / Our clients spread across sectors covering Engineering / Heavy Machineries, Metal, Projects, Chemicals FMCG/ Heavy Machineries, Metal, Projects, Chemicals FMCG/ Heavy Machineries, Metal, Projects, Chemicals FMCG/ Heavy Machineries, Metal, Projects, Chemicals FMCG/ Retail, Real Estate/Constructions/Infra, Hospitals, Leather, Retail, Real Estate/Constructions/Infra, Hospitals, Leather, Retail, Real Estate/Constructions/Infra, Hospitals, Leather, Retail, Real Estate/Constructions/Infra, Hospitals, Leather, Auto Mobile, IT, Education etcAuto Mobile, IT, Education etcAuto Mobile, IT, Education etcAuto Mobile, IT, Education etc

Clients

senior level recruitments. senior level recruitments. senior level recruitments. senior level recruitments.

We provide consultancy & training for International Certifications

Clients

DRISH SHOES

11. Consultant Registered From BSI Management System

22. Registered From CDC- Ministry of Information &Technology

3.3. Registered Form BSCI- Belguim as a Service Provider

4.4. Registered from IL&FS (Under Kanpur BDS to promote SA 8000)

55. Lead Auditors For ISO 9000, ISO 14001, SA 8000, FSMS,

66. Trainers For All International Certifications

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