1. THE ROLE OF FOOD SAFETY
MANAGEMENT SYSTEMS IN THE
FOOD INDUSTRY – APPLICATION –
ADVANTAGES & DISADVANTAGES
By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor

2. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Introduction
WHAT IS THE FOOD INDUSTRY ?
- A COMPLEX GLOBAL COLLECTIVE OF DIVERSE BUSINESSES THAT
SUPPLY THE WORLD POPULATION WITH FOOD PRODUCTS
- INCLUDES AGRICULTURE, MACHINERY MANUFACTURING, FOOD
PROCESSING, MARKETING, WHOLESALE AND DISTRIBUTION,
RESEARCH AND TECHNOLOGY, FINANCIAL SERVICES, CONSULTING
AND AUDITING SERVICES ETC
- U.S. CONSUMERS SPEND 1 TRILLION US $ ANNUALY ON FOOD (10%
OF GDP)
- 16.5 MILLION PEOPLE EMPLOYED IN THE U.S. FOOD INDUSTRY

3. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
IS THERE ONLY ONE SYSTEM FOR ALL
INDUSTRIES?
- UNFORTUNATELY NO! HERE ARE THE MOST COMMON
- IFS (INTERNATIONAL FOOD STANDARD)
- BRC (BRITISH RETAIL CONSURTIUM)
- FSSC 22000
- ISO 22000:2005
- GLOBAL GAP

4. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
MAIN CONTENTS OF A FOOD MANAGEMENT
SYSTEM
- QUALITY MANAGEMENT/HACCP SYSTEM
- MANAGEMENT RESPONSIBILITIES
- PRODUCT CONTROL AND PROCEDURES CONTROL
- MEASURES, ANALYSES AND IMPROVEMENTS
- PERSONNEL TRAINING
- RESOURCE MANAGEMENT
- BUILDINGS, EQUIPMENT AND INSTALLATIONS REQUIREMENTS

5. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
METHODOLOGY OF THE FOOD
MANAGEMENT SYSTEMS ?
HACCP (HAZARD ANALYSIS CRITICAL CONTROL
POINTS)
- A METHODOLOGY THAT EVALUATES FOOD SAFETY RISKS
AND ITS APPLICATION HAS BEEN DEMANDED BY
LEGISLATION IN PRACTICALLY ALL COUNTRIES IN THE LAST
DECADES

6. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
SYSTEMATIC METHOD IN 12 STEPS
- ASSEMBLE HACCP TEAM
- DESCRIBE PRODUCTS
- IDENTIFY INTENDED USE
- DESIGN FLOW DIAGRAMME
- ON-SITE CONFIRMATION OF FLOW DIAGRAMME
- LIST OF ALL POTENTIAL HAZARDS IN EACH STEP, HAZARD ANALYSIS,
MEASURES TO CONTROL IDENTIFIED HAZARDS

7. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
SYSTEMATIC METHOD IN 12 STEPS
- DETERMINE CRITICAL CONTROL POINTS (CCPS)
- ESTABLISH CRITICAL LIMITS FOR EACH CCP
- ESTABLISH A MONITORING SYSTEM FOR EACH CCP
- ESTABLISH CORRECTIVE ACTIONS
- ESTABLISH VERIFICATION PROCEDURES
- ESTABLISH DOCUMENTATION AND RECORD KEEPING

8. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
WHY SHOULD I APPLY THEM ?
- TO ENSURE CONFIDENCE IN THE DELIVERY OF SAFE FOOD TO
CONSUMERS WORLDWIDE
- IN A GLOBAL MARKETPLACE, THE INDUSTRY’S COMMITMENT TO
FOOD SAFETY AND QUALITY CAN ONLY BE ACCOMPLISHED VIA
APPLICATION OF THESE SYSTEMS AND THIRD-PARTY AUDITS
AND CERTIFICATION
- FOOD AND WATERBORNE DIARRHEAL DISEASES ARE LEADING
CAUSES OF ILLNESS AND DEATH IN LESS DEVELOPED COUNTRIES,
KILLING APPROXIMATELY 1.8 MILLION PEOPLE ANNUALLY, MOST
OF WHOM ARE CHILDREN

9. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
ADVANTAGES
TO CONSUMERS
- CONFORMITY OF PRODUCTS TO INTERNATIONAL STANDARDS
- ASSURANCE FOR PRODUCT QUALITY AND SAFETY
- REDUCE FOODBORNE ILLNESSES

10. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
ADVANTAGES
TO THE FOOD INDUSTY
- CONFORMITY OF PRODUCTS TO INTERNATIONAL STANDARDS
- ASSURANCE FOR PRODUCT QUALITY AND SAFETY
- PASSPORT TO COMPETE IN MARKETS GLOBALLY
- MARKETING BENEFITS
- PASSPORT TO COMPETE IN PUBLIC CONTESTS (FOR EXAMPLE
MILITARY FOOD COMISSIONS, PUBLIC HOSPITAL COMISSIONS)

11. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
ADVANTAGES
TO THE FOOD INDUSTY
- INCREASED PROFITS
- BETTER UTILIZATION OF RAW MATERIALS AND RESOURCES
- VALIDATION AND DOCUMENTATION OF TECHNIQUES, METHODS
AND PROCEDURES
- CONTINUOUS TRAINING OF PERSONNEL
- CONTINUOUS IMPROVEMENT

12. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
DISADVANTAGES
TO CONSUMERS
- HIGHER PRICE

13. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
DISADVANTAGES
TO THE FOOD INDUSTY
- COSTS FOR DESIGNING, IMPLEMENTING AND MAINTAINING
A FOOD SAFETY MANAGEMENT SYSTEM
- COMMON SECOND-PARTY AUDITS FROM SUPPLIERS THAT
COST DAYS AND MONEY
- NO UNIVERSALLY RECOGNIZED STANDARD FOR FOOD
SAFETY – AUDITS BASED ON DIFFERENT STANDARDS

14. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
DISADVANTAGES
TO THE FOOD INDUSTY
- NEED FOR INVESTMENT IN HIGHLY EDUCATED PERSONNEL, VALIDATED
EQUIPMENT , TRACEABILITY SYSTEMS
- DIFFICULT IMPLEMENTATION IN SMALL-SIZED
- COMPANIES < 10 PERSONS AND SMALL-SIZED FAMILY BASED COMPANIES
- PUBLIC AUTHORITIES IN SOME COUNTRIES DON’T ENFORCE THE
CURRENT LEGISLATION SO THE INDUSTRIES IMPLEMENTING SUCH
SYSTEMS FACE UNFAIR COMPETITION

15. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
PROPOSALS
- DESIGN AND IMPLEMENTATION OF A FEW OR EVEN ONE
GLOBALLY RECOGNISED AND APPLICABLE FOOD SAFETY
MANAGEMENT SYSTEM, THAT CAN BE ADJUSTED TO ALL TYPES OF
FOOD COPMANIES IN ORDER TO REDUCE COSTS
- ENFORCEMENT OF THE CURRENT LEGISLATION BY PUBLIC
AUTHORITIES WITHOUT EXCEPTIONS. HIGH FINES FOR COMPANIES
VIOLATING THE LEGISLATION AND IN SOME CASES PERMANENT
REMOVAL OF THE COMPANIE’S LICENCE

16. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
PROPOSALS
- PARTIAL FUNDING FROM PUBLIC / EUROPEAN FUNDS TO THE
FOOD INDUSTRY FOR THE IMPLEMENTATION AND MAINTENANCE
OF SUCH SYSTEMS. MAIN FOCUS ON EXPORTING SMALL SIZED
AND MIDDLE SIZED COMPANIES
- ENFORCEMENT OF PUBLIC AUTHORITIES CONTROLS IN THE FOOD
INDUSTRY

17. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
PROPOSALS
- FUNDED MARKETING AND PUBLISHING CAMPAIGN FROM THE
FOOD INDUSTRY, CONCERNING THE BENEFITS OF THE
APPLICATION OF FOOD SAFETY MANAGEMENT SYSTEMS TO THE
CONSUMER
- PRESENTATION OF ALL CERTIFIED FOOD COMPANIES IN EVERY
COUNTRY TO AN UPDATED PUBLIC LIST

18. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
CONCLUSIONS
- FOOD SAFETY HAZARDS CAN BE INTRODUCED IN ANY STAGE OF
THE FOOD CHAIN. ADEQUATE CONTROL IS ESSENTIAL. FOOD
SAFETY IS A JOINT RESPONSIBILITY OF ALL PARTIES
PARTICIPATING SO THE IMPLEMENTATION AND MAINTENANCE OF
A FOOD SAFETY MANAGEMENT SYSTEM IS REQUIRED
- PUBLIC AUTHORITIES HAVE TO ENFORCE THE CURRENT
LEGISLATION WITHOUT EXCEPTIONS.

19. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
CONCLUSIONS
- THERE IS A NEED FOR LESS OR EVEN ONE GLOBALLY
RECOGNISED AND APPLICABLE FOOD SAFETY MANAGEMENT
SYSTEM TO REDUCE COSTS FOR THE FOOD INDUSTRY

20. By Mr. Evaggelos Panagiotou
Food Scientist Msc
Quality Management Systems Consultant & Auditor
Food Safety Management Systems
THANK YOU FOR YOUR ATTENTION