Total quality management,GAP,GHP,GMP

1. FST-506: Food Safety and Quality Systems, Laws & Management
“ Total Quality Management; GAP
,GHP
,GMP ”
Submitted to: Dr. Anil Kumar Chauhan sir
Assistant Professor
Submitted By: Jagriti Bhasin
ID: 19412FST008
M.Sc. Food Science & Technology(IInd Year)
Departmentof dairyscienceandfoodtechnology
instituteof agriculturalsciences
banarashinduuniversity

2. contents
• Total Quality Management (TQM)
• Need of Implementing TQM
• Implementation Process
• Benefits of TQM
• TQM in Food Industry
• Good Agricultural Practices(GAP)
• Good Hygiene Practices(GHP)
• Good Manufacturing Practices(GMP)
• References

3. Total quality management (Tqm)
• TQM is a management philosophy, a paradigm, a continuous improvement approach to doing business
through a new management model. TQM expands beyond statistical process control to embrace a wider
scope of management activities of how we manage people and organizations by focusing on the entire
process, not just simple measurements.
• TQM is a comprehensive management system which:
 Focuses on meeting customers’ needs by providing quality services at a cost that provides value to
the customers.
 Is driven by the quest for continuous improvement in all operations.
 Recognizes that everyone in the organization has owners/customers who are either internal or
external.
 Views an organization as an internal system with a common aim rather than as individual
departments acting to maximize their own performances.
 Focuses on the way tasks are accomplished rather than simply what tasks are accomplished.
 Emphasizes teamwork and a high level of participation by all employees.

4. Organization
Reality
• Industrial disputes, climate of distress.
• Increased competition – domestic / International.
• Conservative management.
• Monopoly situation.
Organization
Self
Evaluation
• Where are we as an organization.
• Where do we want to go.
• How do we get there.
• How TQM help to get there.
• How will we know when we get there.
Immediate
Objectives
• Trust and harmony.
• Awareness of organization reality.
• Waste identification.
• Team building.
• Success measures.
Need of implementing tqm

5. Implementation Process
1.Obtain CEO Commitment
2.Educate Upper-Level Management
3.Create Steering Committee
4.Outline the Vision Statement, Mission Statement, & Guiding Principles
5.Prepare a Flow Diagram of Company Processes
6.Focus on the Owner/Customer (External) & Surveys
7.Consider the Employee as an Internal Owner/customer
8.Provide a Quality Training Program
9.Establish Quality Improvement Teams
10.Implement Process Improvements
11.Use the Tools of TQM
12.Know the Benefits of TQM

6. Benefits of tqm
•Improve competitiveness
•Reduce Operational costs
•Increase sales
•Enhance customer satisfaction
•Reduce wastes
•Improve efficiency
•Improve human relations
•Improve internal and external customer relation.
•Integrates with ISO

7. Tqm in food industry
To maintain TQM in Food Industry following
systems or practices must be followed:
 Good Agricultural Practices(GAP)
 Good Hygiene Practices(GHP)
 Good Manufacturing Practices(GMP)

8. Good Agricultural Practices (GAP)
 Good Agricultural Practices are "practices
that address environmental, economic and
social sustainability for on-farm processes,
and result in safe and quality food and non-
food agricultural products"
 These four 'pillars' of GAP (economic
viability, environmental sustainability, social
acceptability and food safety and quality) are
included in most private and public sector
standards, but the scope which they actually
cover varies widely.

9. What do the gap foster
(Sources: fao.org)

10. Why gap must be followed
With GPA Without GPA

11. With GPA Without GPA

12. Steps for implementing gap
1. All workers must be
trained,especially in
agro-chemical/fertilizer
management,hygiene
and first-aid.
2. Care should be taken in order to maintain
the health of workers & Farmers.
3. Workers/Farmers must be provided with
personal protection equipments.
4. There must be facility of
proper toilets near the field.
5. Clean water must be used for
irrigation and other agricultural
practices.
6. Waste must be decomposed properly
away from the field.

13. 7. Only Good quality seeds must be used and seeds must be
procured from authorized stores.
8. Soil and Water samples must be checked at
regular intervals from KVKs or govt. approved
soil and water testing centers.
9. Crops must be planted following a appropriate crop
rotation cycle & minimum tillage should be followed to
avoid soil erosion.
10. Crops must be protected from insect,pest,diseases and also
from livestock animals by following measures like integrated pest
management, building boundaries near the field to protect it from
farm animals.

14. 11. While harvesting crops the farmers/laborer must have clean
hands,cut nails, tied hair(for females),no smoking,no drinking must
be done near the crops. The crops must be harvested taking care
that the produce is not damaged while plucking or cutting.
12. Harvested crops must be stored well before selling
them into market and they must be packed in proper
containers so that no damage is caused to the produce
while transportation and handling.
The produce must be transported in a separate vehicle
and not in the same vehicle in which animals and agro-
chemicals are been transported.

15. Good hygiene practices (GHP)
Good Hygiene Practices can be defined as “all
practices regarding the condition and measures
necessary to ensure the safety and suitability of
food at all stages of food chain.
Good hygiene practices are
termed as Food hygiene
practices when they are
applied in context of food.

16. Basic
principles of
Food Hygiene
Primary
Production
Design &
Facilities
Control of
Operations
Maintenance
and Sanitation
Personal
Hygiene
Transportation
Product
Information
& Consumer
Awareness
Training

17. ghp in Food Industry

20. Good Manufacturing Practices (GMP)
 GMP (Good Manufacturing Practices) establishes the operational
conditions and requirements necessary to ensure hygiene
throughout the food chain and for the production thereof.
 GMP consists of guidelines that define management and handling
actions, with the purpose of ensuring favourable conditions for the
production of safe food.
 They are also useful for the design and operation of establishments
and for the development of processes and products related to food.

21. GMP have been developed by the Codex Alimentarius with the main objective of customer protection. It
includes many basic operational conditions and procedures that are required to be met by the food
company. For example, some of them can be:
 The construction and layout of the food premises
 The training provided to the employees
 The adequate maintenance of equipment and utensils used within the company
 The use of suitable chemicals within and around the food premises including cleaning chemicals, pest
control chemicals and machine lubricants, including and effective pest control program
 The identification and storage of waste within and by the company
 The implementation and effectiveness of the traceability system
 The cleanliness of premises, equipment, utensils, floors, walls and ceilings.

22. Overview of gmp

23. Role of the organization
Setting up of GMP
Team
Formulation of
SOP`s and
documentation
QA System for
production and
service.
Communication
(Internal)
Communication
(External)
Proper Hygiene
and Sanitation
Proper Training
Periodic
Evaluation &
Update
Documentation

24. Good Manufacturing Practices

26. Components of gmp
These two components are essential for success of our Food Safety System.

27. written programs

28. implementation
Implementation involves conducting the activities required to meet the standards &
monitoring them.
To ensure the policies & procedures in your program are performed as described, you need
to train your staff in these procedures. Ensure the following:

29. Basics of gmp in food industry

30. references
 http://ecoursesonline.iasri.res.in/mod/page/view.php?id=1031
 http://epgp.inflibnet.ac.in/Home/ViewSubject?catid=444
 https://www.slideshare.net/rautrav/quality-assurance-ppt
 https://www.youtube.com/watch?v=DpnlbpjLOL8
 https://agritech.tnau.ac.in/gap_gmp_glp/gap_about.html
 http://www.fao.org/3/a1193e/a1193e.pdf
 https://www.nqa.com/enin/certification/standards/gmp#:~:text=GMP%20consi
sts%20of%20guidelines%20that,and%20products%20related%20to%20food.
 https://www.youtube.com/watch?v=VeFw_7np8Iw
 https://www.youtube.com/watch?v=n8H6dER1DtY