Haccp & iso 20000


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Haccp & iso 20000

  1. 1. HACCP & ISO 22000 <br />SUBMITTED BY:<br />DEEPAK WAGRE <br />
  2. 2. What is HACCP ?<br /> H Hazard<br /> A Analysis<br /> C Critical<br /> C Control<br /> P Points<br /><ul><li> HACCP is a food safety system that helps identify foods and procedures that are most likely to cause foodborne illness.
  3. 3. HACCP is a management system in which food safety is addressed through the analysis and control of biological,chemical,and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.</li></li></ul><li>What is Codex ? <br /><ul><li> The codex Alimentarius is a collection of food standards, presented under in an uniform manner.
  4. 4. The Codex Alimentarius commission (CAC) was established in 1962 as joint venture between FAO & WHO.
  5. 5. Objectives Of Codex:-</li></ul>The establishment of codes of practices and standards to protect consumers health & to ensure fair practices in the food trade.<br />To provide guidence for establishment of standard.<br />Laws as well as national regulation should comply with codex standard.<br />
  6. 6. Origin of HACCP:-<br /><ul><li> HACCP itself was conceived in the 1960s (NASA).
  7. 7. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system.
  8. 8. In 1994, the organization of International HACCP Alliancewas established initially for the US meat and poultry industries to assist them with implementing HACCP.
  9. 9. Hence,HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals.</li></li></ul><li>Benefit of HACCP :-<br /><ul><li> To demonstrate safe food controls.
  10. 10. Systematic Consistent Approach.
  11. 11. Fewer rejects / cost effectiveness.
  12. 12. Can help identify process improvements & reduced customer complaints.
  13. 13. Focus of Resources to “Critical” Areas.
  14. 14. Complements and strengthen the quality management system.
  15. 15. International Acceptance.
  16. 16. Enhances customer satisfaction / reduces dissatisfaction</li></li></ul><li>Application Of HACCP:-<br /><ul><li> “Farm to Fork” approach Essential.
  17. 17. Applied to Simple and Complex foodoperations.
  18. 18. Any Food Hazard can be Analyzed, e.g. microbial, Chemical & Physical hazards .
  19. 19. Must be Practical and workable for allpeople involved.
  20. 20. Training of Food handler’s vital forimplementation.</li></li></ul><li>HACCP<br />
  21. 21. The Seven Principle Of HACCP :-<br />Principle 1 :Hazard Analysis<br />Principle 2 : Identify the Critical Control Points<br />Principle 3 : Establish Critical Control Limits<br />Principle 4 : Establish Procedures to Monitor the<br />CCPs<br />Principle 5 : Establish the Corrective Action Plan<br />Principle 6 : Establish a Record-Keeping System<br />Principle 7 : Verify that the HACCP is Working<br />
  22. 22. 1. Hazard analysis :-<br /> First,, begin with a review of entire systems to identify the places where potential hazards can occur.<br /> Then,, analyze the flow of process through the facility by constructing a flowchart to assess the opportunities for contamination and bacteria growth.<br /> The flow diagram is the path of the product from raw material to finished product.<br /> Hazards can be biological, chemical or physical and the analysis of hazards should follow the flow of process through every phase.<br />
  23. 23. 2. Identify the Critical control point :-<br />As you know, a Critical Control Point is a point, step or procedure where control can be applied and a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.<br />3. Establish Critical control limit :-<br />Critical limits may be thought of as boundaries of safety for each CCP.<br />- Each CCP will have one or more critical limit to assure the prevention or elimination of hazards, or the reduction of hazards to acceptable levels.<br />
  24. 24. 4. Establish Procedures to Moniittor the<br />CCPs :-<br /> Monitoring means active supervision, not just telling workers to document.<br /> The most effective monitoring is accomplished by<br />insisting upon documentation, such as temperature<br />logs of critical activities.<br /> Logs must be reviewed daily and sample temperature readings taken to encourage employees to record accurate reading and keep thermometers calibrated.<br />
  25. 25. 5. Establish Corrective action plan :-<br />Be prepared in advance should monitoring show that a critical limit has been exceeded.<br />Each CCP will require a specific corrective action in the event of a preparation error.<br />6. Establish Record keeping system :-<br />The first written document is the HACCP plan.<br />Records must then be generated during operation that verify preparation steps throughout the flow of food.<br />While record keeping takes time,it ultimately makes the system work.<br />
  26. 26. 7. Establish Record keeping system :-<br /> Make certain that every critical control point and<br />critical limits meets or exceed the applicable requirement<br /> Next, determine if your plan is working effectively.<br /> Review your recipes regularly for accuracy,<br /> Check all controls, documentation procedures, and corrective measures.<br /> Modify the HACCP as the review dictates.<br />
  28. 28. Select the HACCP Team :<br />•Team should be Multi-Disciplinary.<br />•Skill Resources Required :<br /> - Q.A/Q.C specialist,<br /> - Production specialist,<br /> - Engineering specialist,<br /> - Others as required.<br />•Small businesses - seek external specialist help from an<br />experienced Consultant.<br />•Chairperson - Knowledgeable in HACCP theory.<br />•HACCP Secretary - Recording discussions and decisions.<br />•Identify HACCP Team Training needs.<br /> - Principles of HACCP,<br /> - Systems Analysis,<br /> - Benefits of HACCP,<br /> - Role of HACCP in Product Safety.<br />
  29. 29. ISO ~ 22000 ?<br />
  30. 30. 17<br />Introduction<br />In order to understand the significance of ISO 22000<br />we must first understand what ISO 22000 is about and how is it applicable to the food industry.<br />What ISO 22000 means?<br /> -ISO 22000 means consensus agreements between all the economic stakeholders concerned: suppliers; users; government regulators; other interest groups, such as consumers<br />
  31. 31. 18<br />How ISO 22000 benefit society?<br />For businesses, the widespread adoption of ISO 22000 means that suppliers can base the development of their products and services on specifications that have wide acceptance in their sectors;<br />This, in turn, means that businesses using ISO 22000 are increasingly free to compete on many more markets around the world<br />
  32. 32. 19<br /> How ISO 22000 benefit consumers?<br />For consumers:<br /> - conformity of products and services to International <br /> Standards <br /> -provides assurance about:<br /> -quality <br /> -safety <br /> -reliability<br />
  33. 33. 20<br />How ISO 22000 benefit trade officials?<br />For trade officials negotiating the emergence of <br /> regional and global markets, IS0 22000 create "a level playing field" for all competitors on those markets; <br />The existence of divergent national or regional standards can create technical barriers to trade, even when there is political agreement to do away with restrictive import quotas and the like;<br />International Standards are the technical means by which political trade agreements can be put into practice<br />
  34. 34. 21<br /> How ISO 22000 benefit developing countries?<br />For developing countries, ISO 22000 represents an international consensus and constitute an important source of technological know-how; <br />By defining the characteristics that products and services will be expected to meet on export markets; <br />International Standards give developing countries a basis for making the right decisions when investing their scarce resources and thus avoid squandering them<br />
  35. 35. 22<br /> How ISO 22000 benefits everyone?<br />ISO 22000 can contribute to the quality of life in general by:<br /> -ensuring safe food<br /> -reducing foodborne diseases<br /> -better quality and safer jobs in the food industry<br /> -better utilization of resources<br /> -more efficient validation and documentation of <br /> techniques, methods and procedures<br /> -increased profits<br /> -increased potential for economic growth and development<br />
  36. 36. 23<br />How ISO 22000 benefit governments?<br />For governments, ISO 22000 provides: <br /> -technological and scientific know-how<br /> -bases for developing health, safety and environmental legislation<br /> -education of food regulatory personnel<br />
  37. 37. 24<br />What are the benefits of ISO 22000 for other stakeholders?<br />Confidence that organizations implementing ISO 22000 have the ability to identify and control food safety hazards;<br />International in scope;<br />Provides potential for harmonization of national standards;<br />Provides a reference for the whole food chain;<br />Provides a framework for third party certification;<br />
  38. 38. 25<br />Summary of benefits of ISO 22000 (Cont’d)<br />Saves resources by reducing overlapping system <br /> audits;<br />Organizes and targets communication among <br /> partners;<br />Resource optimization;<br />Improves documentation;<br />Better planning, less post-process verification<br />
  39. 39. 26<br />Conclusions<br />Food safety is related to the presence of and levels of food-borne hazards in food at the point of consumption. As food safety hazards may be introduced at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is a joint responsibility of all parties participating in the food chain;<br />Failures in food supply can cause human suffering, death, poor reputation, violations, poor nutrition, poor quality products and decreased profits;<br />ISO 22000 ensures integrity of food supply chain by minimizing food-borne hazards throughout the food chain by ensuring that there are no weak links;<br />
  40. 40. 27<br />Bibliography<br />ISO 2005-Food safety management systems-Requirements for any organization in the food chain. (2005). Geneva: FDSI 22000.<br />ISO 9001:2000. Quality management system-Requirements.<br />Codex Alimentarius Food Hygiene Basic Texts. (2001). Rome: FAO<br />Reference websites: http://www.iso.org<br />Lakshy Management Consultant Pvt. Ltd. <br /> Web: www.lakshy.com<br />http://www.codexalimentarius.net<br />
  41. 41. THANK YOU<br />