2. CONTENT
Definition of food safety and hazards
Difference among GMP GHP GAP
Common food safety requirement
HACCP and ISO 22000
Food safety management
ISO 14000
Food safety programs
Active managerial control
Principles of HACCP
Conclusion
Reference
3. DEFINATION OF FOOD SAFETY AND HOZARDS
Food safety
A food safety is the assurance that food will not cause harm to the
consumer when it is prepared and eaten according to its intend
use.
Food hazards.
Foods can become unsafe and have the potential to cause harm
through hazards.
4. Difference between GMP,GHP,GAP
GMP-Manufacture and process controls and includes supplier control
specification calibration of equipment design where condition for
food safety can be achieved maintained and monitored .
GHP- System measures for maintaining hygiene and sanitation and
include personal hygiene and employee health condition
maintenance of plants and equipments .
GAP- It is a particles that insure environment economical and social
sustainability for on farm particles resulting in safe and quality food
and non food agricultural products.
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5. Common food safety requirements
Prerequisite Programes (PRP)
Good agricultural practice (GAP)
Good hygiene practices (GHP)
Hazard analysis and critical control point (HACCP)
6. HACCP AND ISO -22000
HACCP-A system which identifiles evaluates and controls hazards
which are significant for food safety.
ISO 22000- is a generic food safety management standard. It can be
used by used by any organization directly or indirectly involved in
the food chain. ISO -22000 integrates the codes elementaries
commission 7 principle of HACCP and dynamically combine it with
PRP necessary to control and reduce any food safety hazards.
7. 8-3
Food Safety Management Systems
Food safety management system:
1. Group of practices and procedures
intended to prevent foodborne illness.
2. Actively controls risks and hazards
throughout the flow of food.
8. ISO 14000
ISO14000 is a family of standards related to environmental management
that exist to help organization minimize how their operations negatively
affect the environment, comply with applicable laws, regulation, and
other environmentally oriented requirements and continually improve the
above.
➢ ISO 14000 is a similar to ISO 9000 quality management.
➢ The requirement of ISO 14000 are an integral part of the European
Union’s Eco-management and audit scheme (EMAS)
▪ ISO 14012 – Qualification criteria for environmental auditors.
▪ ISO 14011 – Audit procedure.
▪ ISO 14010 – General principle for environmental auditing.
▪ ISO 14004 – Guidelines on EMS principles , systems and supporting
techniques.
▪ ISO 14001 – Environmental management systems specifications with
guidance for uses.
9. Food Safety Programs
These are the foundation of a food safety management system:
Food safety training program
Quality control and
assurance program
Supplier selection and
specification program
Personal hygiene program
10. Food Safety Programs
These are the foundation of a food safety management system:
8-5
Standard operating
procedures (SOPs)
Pest control program
Facility design and equipment
maintenance program
Cleaning and
sanitation program
11. Active Managerial Control
Focuses on controlling the five most common risk factors for
foodborne illness:
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
12. Active Managerial Control
There are many ways to achieve active managerial control in
the operation:
Training programs
Manager supervision
Incorporation of standard operating procedures (SOPs)
HACCP
These are critical to the success of active managerial control:
Monitoring critical activities in the operation
Taking the necessary corrective action when required
Verifying that the actions taken control the risks factors
13. Active Managerial Control
The FDA provides recommendations for
controlling the common risk factors for
foodborne illness:
Demonstration of knowledge
Staff health controls
Controlling hands as a vehicle of
contamination
Time and temperature parameters for
controlling pathogens
Consumer advisories
14. HACCP THE APPROCH
HACCP is based on identifying significant biological,
chemical, or physical hazards at specific points within
a product’s flow through an operation.
Once identified, hazards can be prevented, eliminated,
or reduced to safe levels.
15. The 7 HACCP Principles
The seven HACCP principles:
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
16. Principle 1: Conduct a hazard analysis
Identify potential hazards in the food served by looking at how it
is processed
Identify TCS food items and determine where hazards are likely to occur
for each one; look for biological, chemical, and physical contaminants
17. Principle 2: Determine critical control
points (CCPs)
Find points in the process where identified
hazards can be prevented, eliminated, or
reduced to safe levels—these are the CCPs
Depending on the process, there may be
more than one CCP
18. Principle 3: Establish critical limits
For each CCP, establish minimum or
maximum limits
These limits must be met to
o Prevent or eliminate the hazard
o Reduce it to a safe level
Critical
Limit
19. Principle 4: Establish monitoring procedures
Determine the best way to check critical limits
Make sure they are consistently met
Identify who will monitor them and how often
20. Principle 5: Identify corrective actions
Identify steps that must be taken when a
critical limit is not met
Determine these steps in advance
21. Principle 6: Establish verification procedures.
Determine if the plan is working as intended
Evaluate the plan on a regular basis using
o Monitoring charts
o Records
o Hazard analysis
Determine if your plan prevents, reduces, or
eliminates identified hazards
22. Principle 7: Establish procedures for
record keeping and documentation
Keep records for these actions:
Monitoring activities
Corrective actions
Validating equipment (checking for good
working condition)
Working with suppliers (invoices,
specifications, etc.)
23. HACCP
These specialized processing methods require a
variance and may require a HACCP plan:
Smoking food as a method to preserve it (but not to
enhance flavor)
Using food additives or components such as vinegar to
preserve or alter food so it no longer requires time and
temperature control for safety
Curing food
Custom-processing animals
24. These specialized processing methods require a
variance and may require a HACCP plan:
Packaging food using ROP methods including
o MAP
o Vacuum-packed
o Sous vide
Treating (e.g. pasteurizing) juice on-site and packaging it
for later sale
Sprouting seeds or beans
25. CONCLUSION
ISO is the International Organization for Standardization, set up with
the objective to promote the developments of standards and related
activities for facilitating international exchange of goods and
services.
The standards allow a wide flexibility, but, at the same time are
rigid too.
They permit a supplier to formulate his own quality policy and
write the quality manual, procedures and instructions in his own
way, within the framework of the system elements, but does not
allow rendering of non- conforming products or services.
26. REFFERENCE
➢ Arvanitoyannis, I. S. (2009). HACCP and ISO 22000:
Application to foods of animal origin. John Wiley & Sons.
➢ De Silva, T. (2020). Integrating Business Management
Processes: Volume 2: Support and Assurance Processes. CRC
Press.
https://www.iso.org/home.html