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1
Hygienic and Sanitary
Practices for Retailers
2
Session 1
Advance Level
Introduction
Introduction to Food Safety
3
• Food Safety means assurance that food is acceptable for
human consumption according to its intended use.
• Food Safety Management System means the adoption Good
Manufacturing Practices, Good Hygienic Practices, Hazard
Analysis and Critical Control Point and such other practices as
may be specified by regulation, for the food business.
What is FSMS as per FSSAI
• FSS Act 2006 defines Food Safety Management System
(FSMS) means the adoption Good Manufacturing Practices,
Good Hygienic Practices, Hazard Analysis and Critical Control
Point and such other practices as may be specified by
regulation, for the food business.
• For the purpose of this document and all assessments
conducted there under, the definition of FSMS shall be read as
the above and the requirements for this be taken as that
defined under Schedule IV & Critical Control Point.
FSMS Program Based on FSSA
Schedule 4 Compliance
FSMS Plan
FSMS Program
Schedule IV
1. Why? Section 16 of the FSSA, holds FSSAI responsible for
regulating and monitoring the manufacture, processing,
distribution, sale and import of food so as to ensure safe and
wholesome food.
1. How? By introducing basic hygiene and safety requirements
in the form of Schedule IV
1. Where in FSSR? The Schedule IV has been mandated for
compliance by introducing it as a licensing
requirement/condition under the Food Safety and Standards
(Licensing and Registration of Food Businesses) Regulations,
2011.
Where does it impact?
1

Filing
Application
2

Unique
Application
Number
3

Providing
Additional
Requirem
4

Inspection
of
Premise
5

Inspection
Report
6

Either
grant
Non-conformance may lead to
1. Under FSS (Licensing and Registration of Food Businesses)
a) Notice/ rejection of application during inspection for
licensing
b) Notice/cancellation of license during periodic food safety
audit by the Licensing Authority
2. Under Section 56 of FSSA
a) Penalty of up to Rs one lakh for unhygienic or unsanitary
processing or manufacturing of food under
Introduction to Food Safety
Food Safety Hazard - biological, chemical or physical agent in
food, or condition of food, with the potential to cause an adverse
health effect.
Food Hazards
Physical
Biological
Allergens
Chemical
9
Introduction to Food Safety
Physical Hazards
Any foreign object (inanimate) found in the food or a naturally occurring object
(bone in fillet), that poses; a hazard is called a ‘Physical Contamination’.
Common Physical Hazards include :
Glass
Chipped pieces of cutlery and crockery
Metal shavings from cans and foils
Stapler pins
Blades
Plastic films used for wrapping or chipped pieces of disposables
Lint and threads
Band- aids
Hair
Finger nails
Bones
Jewellery pieces
10
Introduction to Food Safety
Chemical Hazards
Naturally occurring and Process Induced Chemical substances that can cause a
food borne illness is called a ‘Chemical Contaminant or Hazard’.
Process Induced Chemical Contaminants include :
- Toxic metals in the catering set up or supply chain
- Pesticides, Colorants
- Cleansing products and sanitizers
- Equipment lubricants
- Chemical Food Additives, Preservatives
- Packaging materials-migration of residues from packaging material to oil.
- Adulteration with other oils or mineral oil
Natural Chemical Contaminants include :
- Allergens
- Mycotoxins
11
Introduction to Food Safety
Biological Hazards
Biological hazards are organisms, or substances produced by organisms, that
pose a threat to human health. They are a major concern in food processing
because they cause most food borne illness outbreaks.
Major biological hazards include –
- Bacteria ex: Salmonella spp., Enterohaemorrhagic Escherichia coli, Listeria
monocytogenes, Staphylococcus aureus, Clostridium botulinum
- Yeast & Mold ex: Candida, Aspergillus sp, Helicosporium
12
Introduction to Food Safety
Biological Hazards causes -
1. Food Borne Infections result when a person consumes food containing
pathogens; which grow in the human intestine and cause discomfort or
disease. Typical symptoms of a ‘food borne Infections’ do not appear
immediately.
2. Food Borne Intoxications result when a person consumes food containing
toxins in it; that cause discomfort or disease. Typical symptoms of a ‘food
borne Intoxication’ appear quickly.
3. Food Borne toxin – mediated infections result when a person consumes
food containing toxins produced by the pathogens in it; which grow in the
human intestine and produce toxins that cause discomfort or disease.
13
Introduction to Food Safety
Conditions favouring growth of Microorganisms
FAT TOM
Conditions Definition
Food Food borne Microorganisms draw nutrients from Potentially hazardous
foods
Acidity Food borne Microorganisms grow well between the pH range of most
foods
Temperature Microorganisms grow well between the temperature range of 5⁰C –
60⁰C, most commonly known as the ‘Danger Zone’
Time Microorganisms need sufficient time to grow; when exposed to the
‘Danger Zone’
Oxygen Microorganisms require oxygen in free or combined state; to favor their
growth
Moisture Microorganisms require moisture to grow and is measured in the form
of ‘Water Activity (Aw)’
14
Introduction to Food Safety
15
ACTIVITY- 1
1. Food Hazards can be present in food when reduced to an acceptable level.
True/False
2. All conditions & measures necessary to ensure the safety & suitability of food at all stages of food
chain is
a. Food Safety b. Food Hygiene
c. Food Control d. Food Suitability
3. Microorganisms grow well between the temperature range of ......................, most commonly
known as the ‘Danger Zone’.
a. 7⁰C – 74⁰C b. 5⁰C – 74⁰C
c. 5⁰C – 60⁰C d. 7⁰C – 60⁰C
4. Food Borne ........................ result when a person consumes food containing pathogens.
a. Infection b. Intoxication
5. Food borne Micro-organisms grow well between the pH range of most foods . True/False
Introduction to Food Safety
ALLERGENS
16
Allergens
Cereals containing gluten
Crustacea and products
of these
Eggs and egg products Fish and fish products Peanuts, soybeans and
products of these
Milk and milk products
Tree nuts and nut products
Sulphite in concentrations
of 10 mg/kg or more
Allergens
17
18
• What is the responsibility of an oil
company in Allergen Management?
• What is the responsibility of the Food
handler in Allergen Management?
• What is the consumers responsibility in
Allergen Management?
Allergies, Allergens
& Food Handlers
Allergen Management
• Peanuts
• Tree Nuts
• Sesame Seeds
• Eggs
• Soybeans
• Milk
• Various grains and flours
• Fish
• Shellfish
• Sulphites (10 ppm)
19
Foods Responsible for Allergic Reactions
• Provide safe, wholesome food to the marketplace.
• Provide proper information with the product to allow the
consumer to make an informed choice.
20
Responsibility of a FBO in Allergen Management?
21
• Allergen policy and program
• Risk Assessment
• Formulation Control
• Ingredient Management
• Process Controls
• Packaging Management
• Label Control
• Employee Training
Provide Safe, Wholesome Food to the Marketplace.
– Expectation of program
– Training
– Restriction of non approved ingredients
– Marketing program
– Hygienic practices
22
– Production
environment
– Responsibilities
– Consequences
– Be aware of
employees with
food allergies
– Have a response
program in place
W5 &
How
Allergen Program
23
• Policy, GMP, SOP, Monitoring, Deviation
Procedure and Verification must state
– Who
– What
– When
– Where
– Why
– How
W5 &
How
Provide Safe, Wholesome Food to the Marketplace.
24
– No unapproved changes to
formulation
– Use only most recent
approved formula
– Follow SOP for scaling and
use
Formulation Control
25
– Purchase only from approved
suppliers
– Purchase and use only approved
ingredients
– Store to prevent damage and
cross contamination
Ingredient Management
26
Process Controls
• Sequencing Products
• Scaling (Scoop & Bins)
• Shielded lines
• Rework
• Label control
• Cleaning of equipment
Process Control
• Ingredient list
• Instructions for use
• Warnings
• Information
• Contact
27
Provide Proper Information with the Product Label
28
• Accurate labelling is required by regulation.
• Label misrepresentation is fraud
• Knowingly selling a product with an
undeclared allergen can be interpreted as a
criminal offense in case of illness or fraud.
Provide Proper Information with the Product
29
• Advise of formulation or process inefficiencies
• Use only approved ingredients
• Do not make decisions which can affect food
integrity or safety unless empowered and
trained to do so
• Use product rework only in the product for
which it was originally produced
• Understand your responsibilities
• Understand and do the job as trained
Responsibilities of the Food Handler
30
• Prepare food which contain known allergens
after all other products have been produced,
follow sequence as directed.
• Avoid cross-contamination
• Wash hands thoroughly after handling known
allergens
• Wash hands thoroughly after eating
Responsibilities of the Food Handler
31
• Keep aprons and clothing free of allergens
• Follow a very thorough sanitation program to
prevent cross-contamination.
• Keep dust down
• Keep all ingredients closed when not in use
• Use only specified equipment and utensils
Responsibilities of the Food Handler
32
• Report non conformities in labelling
• Educate family and Consumers
• Be aware of pitfalls
• Make educated decisions based on
reliable information
Consumers Responsibility
33
• Don’t assume all people can use the food
• Do your job as trained
• Do not make decisions for the consumer
• Do no cross contaminate
• Properly label all food packet/containers
Remember
34
Be
Allergy Aware.
Be Concerned
Introduction to Food Safety
35
ACTIVITY-2
1. Allergen is normally, any harmless substance that causes an immediate allergic reaction in a
susceptible person. True/False
2. Allergens and non-allergen product can be prepared in same
containers without cleaning. True/False
3. Store allergenic ingredients or products separately to prevent minimize .............................
a. Production b. Waste
c. Cross-contamination d. Space
4. Which foods and ingredients are known to cause hypersensitivity and shall always be declared.
a. Chicken b. Red Meat
c. Rice d. Milk
5. ........................... is a powerful chemical that can cause a reaction in the respiratory system,
gastrointestinal tract, skin or cardiovascular system.
a. Cystine b. Histamine
c. Keratin d. Niacin
Introduction to Food Safety
FOOD SPOILAGE
36
Introduction to Food Safety
37
ACTIVITY- 3
1. Unclean hands is due to ………………………….
a. Improper handling b. Biological Hazard
c. Improper processing d. Non-Standard sanitation.
2. Temperatures of …………… are important factor in food being safe.
a. Distribution b. Processing
c. Handling d. Both b and c
3. ………………………., if not disposed in a scientific manner it can breed pest and micro organisms which
is a threat to food safety.
a. Physical hazard b. Chemical Hazard
c. Waste d. Allergens
4. Food safety is much dependent on the food handler’s personal behaviour and health status.
True/False
5. Food zones must have ……………………………. humidity to ensure food safety.
a. More than 80% b. Less than 65%
c. More than 65% d. Less than 80%
Session 2
Advance Level
Schedule IV
38
Introduction to Food Safety
39
Food Safety means assurance that food is acceptable for human
consumption according to its intended use.
Food Safety Management System means the adoption Good
Manufacturing Practices, Good Hygienic Practices, Hazard Analysis
and Critical Control Point and such other practices as may be
specified by regulation, for the food business.
40
Part II
GMP-GHP FOR
ORGANIZED BIG RETAILERS
GMP-GHP FOR ORGANIZED BIG RETAILERS
41
Location & surroundings
Layout & design of food premises / retail shops
Equipment & containers
Facilities
Operations & Controls
Management & Supervision
Food testing facilities
Audit, documentation & records
Sanitation & Maintenance of Establishment Premises
Personal Hygiene
Product Information & Consumer Awareness
Training
Location and Surroundings
42
Location shall be:
 Away from
environmentally
polluted areas
 Disagreeable or
obnoxious odor,
- Fumes
- Excessive Soot
- Smoke
- Chemical or biological
emissions
√ Should not have direct
access to any residential
area.
43
Layout & design of food establishment premises
▪ Enable separate & designated areas for storing of different varieties of
products.
▪ Walls of the premises shall be tiled at operational height
▪ Floors, walls, ceilings, doors should be designed:-
accumulation of dirt
and easy to clean
impervious material
ave flaking paint
Equipment & Containers
– made up of non-corrosive / rust free
material
– smooth, free from any grooves
– easy to clean and maintain
– non-toxic and non-reactive
– of food grade quality
– shall be stored at a designated place
44
Facilities
Water Supply
Drainage & Waste disposal
Personnel facilities and toilets
Air quality and ventilation
Lighting
45
Water Supply:
- Only potable water
- Away from any hazards or contaminate
- Periodic cleaning of storage tanks
- Differentiated non- potable water pipes
Drainage and waste disposal
- Waste shall be
regularly collected
- Collected waste shall
be stored so that it
will not contaminate
- Covered containers
for waste storage
Personal facilities and toilets:
- Facilities for washing and drying
hands
- Supply of hot and cold water
- Separate lavatories for males and
females
- Suitably located Changing facilities for
personnel
- ‘Do and Don’ts, Personal Hygiene,
shall be put up
Ventilation & Lighting
Air quality and
ventilation:
- No contaminated air shall flow
towards the clean area
Lighting :
- Adequate Natural /artificial
lighting
- Protected lightings
50
Operations and Control:
Procurement of raw material:
- Avoid extraneous matter, parasites and pesticides
- Should be checked before acceptance
- Food additives added or to be added shall conform to all regulations and standards
51
Operations and Control:
Storage of raw materials and food:
Storage practices shall be followed like:
Separatio
n and
segregati
on of
material
Identificat
ion
FIFO
system
Storage
shall be
off the
floor and
away
from the
wall
52
Operations and Control:
Food processing / preparation, packaging and distribution/ service:
- Food products under refrigerated / chilled conditions shall be monitored.
- Time & temperature shall be noted
- Care should be taken so that the defrosted / thawed material is not stored
back after opening
53
Operations and Control
Food Packaging:-
- Materials should be stored in clean containers.
- Containers should be free from pest/rodent infestation
- Material used for packing shall be made of food-grade material
- Packaging material should conform to regulatory standards
54
Operations and Control
 Food distribution service:
- Foods shall be protected from contamination
- Hygienic and sanitary conditions shall be maintained
- Cleaning & disinfection of vehicles shall be carried out between loads
- Temperature controlled vehicles shall be used
55
Management and supervision:
- Standard operating procedures for receiving of raw material, processing,
packaging, dispatch and storage
- Operations shall be carried out and it shall be easily available
- Technical persons shall be appointed
56
Food testing facilities:
- Regular testing in accredited lab
- For complaints retailer / FBO shall arrange for testing
from external laboratory
57
Audit, documentation and records:
- Periodic review of GMP and GHP
- Records of daily production / sales, raw material
- Appropriate records shall be maintained
- Example of common record maintained are:-
● raw material / product receiving
● processing
● laboratory test reports
● pest control reports
● cleaning and housekeeping reports
● personal hygiene
● waste disposal
● daily sales
● stock registers
58
Sanitation and maintenance of establishment premises
Cleaning and maintenance
- Detailed cleaning and maintenance program
- Cleaning chemicals and tools shall be stored away
- Cleaning chemicals shall be clearly identified
- Cleaning frequency, procedure, equipment, cleaning material and method should be
maintained
59
Sanitation and maintenance of establishment premises
Pest control systems
- Non-attractive environment for the pests
- A pest control program along with maintained date and frequency
- For insects – insect-killer, fly-catcher, fly-killer,
- For rodents – roda-box, rat trap
- Foods should be stored in pest-proof containers
60
Personal hygiene:
Health status:
- Annually medical examination shall be carried out
- Health check-ups and vaccination for food handlers
- Record for all the check-ups as well for the vaccinations
61
Personal hygiene:
Personal cleanliness
- Clean clothes / protective clothing,
- Frequent hand washing
- Trimming hair and nails should be practiced
- Avoid smoking, spitting, sniffing,
- do not eat or drink in processing area,
- Avoid certain habits viz. scratching nose,
- Running fingers through hair, scratching body parts, etc
62
Personal hygiene:
Visitors
- Visitors should be discouraged
- Proper care shall be taken to ensure food safety and hygiene
- Shall follow all safety and hygiene
63
Product information and consumer awareness
All packaged food products shall be labelled as per labelling guideline
● Name of product
● Ingredients
● Nutritional information
● Veg / non-veg logo
● Name and address of
manufacturer
● Net quantity
● Lot / batch code
● Date of manufacture
64
Training
- Effective and regular training for food handler
- Personal behaviour, personal hygiene, and food safety during handling food,
storage, FIFO, etc.
65
PART III
GMP–GHP FOR CATERING /
FOOD PREPARATION
FACILITIES IN
BIG RETAIL FORMAT
66
GMP–GHP FOR CATERING / FOOD PREPARATION
- Good Manufacturing Practices for whole premises
- Good Food Hygiene Practices
- Personal Hygiene
- Transportation & Handling of Food
- Storage
- Special Requirements for High Risk Foods
67
Good manufacturing practices for whole premises
Food Preparation Areas
- Cooking/ frying should take
place at a particular place
- A chimney to control the smoke nuisance
68
Hand washing facilities and toilets shall be adequate in number & shall be equipped with
Good manufacturing practices for whole premises
- Soaps to wash hands
- Hot and cold running water
- Disposable paper towel or hand napkin
or
- Hand dryer to dry hands
- Clean & dry towels for the use of
customers
69
- Raw food and equipments / food
should be washed in separate sinks
- Facilities for staff to change their
clothes
Good manufacturing practices for whole premises
70
Good Food Hygiene Practices
Cleaning of:-
- Food areas & equipment
- Food contact surface in case of food / water / drink spillage
- Cleaning schedule & instructions
71
Cooking (wherever applicable)
- Proper cooking should be done in case of non-vegetarian products
- Raw meat and processed meat should be separated from other foods
- Frozen foods should be thawed thoroughly
- Re-use of oil should be completely avoided
- Re-heating should not be more than three times
Good Food Hygiene Practices
72
Good Food Hygiene Practices
Chilling (wherever applicable)
- Foods with shorter shelf-life should not be stored at room temperature
- Fridge & display unit must be cold enough as per requirement
- Chilled food must be processed in the shortest time possible
- Chilled food should be cold enough
73
Good Food Hygiene Practices
Cross-contamination
- Raw food / meat / poultry and ready-
to-
eat foods should be kept separate
- Hands shall be washed thoroughly
- Separate chopping boards & knives
- Staff should be made aware how to
avoid cross-contamination
74
Personal Hygiene
- High standards of personal hygiene
- Employees handling food shall wash hands
properly.
- Food handlers should not handle soiled currency
notes
75
Transportation and Handling of Food
- Clean transportation vehicles
- Transportation time should be minimum
- Food contact surfaces shall be cleaned &
sanitized
- Milk, bottled beverages, etc. should be stored
properly during transportation
- Unused thawed food shall be discarded
76
Storage
- Food should be stored at the required
temperature
- Storage of veg. foods above non-veg on
separate racks in the refrigerator
- Storage instructions over food
packaging
- Dried foods should be stored off the
floor, in sealable containers
- Prevention for wastage by following
stock rotation with FIFO
77
Part iii
Gmp- ghp for
wholesalers
78
GMP-GHP FOR WHOLESALERS
Location and Surroundings
Layout & design of food premises / retail shops
Equipment and Containers
Facilities
Operations & Control
Audit, documentation & records
Sanitation & maintenance of storage premises
Personal Hygiene
Training
79
Location and Surroundings
Location should be:-
- Away from pollution
- Protect the premises from environmental contamination
- Should not have direct access to any residential area
80
Layout and design of food premises / retail shops
Floors, walls, ceilings, doors should be designed:-
minimize accumulation of dirt
smooth and easy to clean
made of impervious material
not have flaking paint
81
Equipment and containers
Equipments like trolleys, racks shall be
- non-corrosive / rust free
- easy to clean
- Well maintained & repaired / discarded
- Dustbins shall be provided with lid and cleaned
- All measuring instruments should be regularly
calibrated
82
Facilities
Drainage and waste disposal
- Waste generated should be collected
regularly
- Shall periodically be handed over to a
local waste-collecting body
- Should be disposed of in an
appropriate manner
83
Lighting
- Lightings in the wholesale shops
should be protected
- All lights should be properly covered
Facilities
84
Operations and Control
Storage of food
- Constructed to protect food from any
contamination
- FIFO (First In First Out) system
- Storage instructions over food packaging
- Storage of veg. foods above non-veg. foods
on separate racks in the refrigerator
85
udit, documentation and records
Records for the following should be maintained:-
- Periodic review of Good Storage Practices & Good Hygiene Practices
- Daily inward of material for storage
- Receiving, Inventory, Dispatch invoices
- Pest control
- Cleaning and housekeeping , etc.
86
Sanitation and maintenance of storage premises
Cleaning and maintenance
- The wholesale shops should be cleaned and
proper
- Unwanted material and cobwebs should be
removed
- Should be free of accumulated scraps
87
Pest control systems
- Non-attractive environment for the pests
- Isolated storage of unutilized materials
- Pest-proof containers
- Pest control measures like mentioned should be adopted
88
Personal hygiene
Health status
- Medical examinations should be carried out
- Regular check up of food handlers
89
Personal cleanliness
Hygienic personal behaviour should be maintained such as:-
- No smoking,
- No spitting,
- No sniffing
- No eating or drinking in processing area
90
Visitors
- Discouraged to visit the storage area
- Given head gears before allowing them inside the storage area
91
Training
Training on the following topics should be given to the food handlers:-
- Regularity and effectiveness
- Food safety
- Careful food storage
- Food safety handling
- FIFO system
92
PART V
GMP–GHP FOR
DISTRIBUTORS
93
GMP–GHP FOR DISTRIBUTORS
Location and Surroundings
Layout & design of food premises
Equipment and Containers
Facilities
Operations & Control
Management & Supervision
Audit, documentation & records
Sanitation & maintenance of storage premises
Personal Hygiene
Training
94
Location and surroundings
Premises where food is being stored
before distribution should be:-
- Away from pollution
- Avoid from external contamination like
Odour
 Pests
 Dusts
 Protection from the environmental
contamination
 No direct connection with the
residential
areas
95
Layout and design of food premises
Layout of the food premises should be:-
- Separate
- Designated for different food products
- Floors, walls, ceilings, doors should be:-
 minimum accumulation of dirt
 smooth
 easy to clean
 made of impervious material
 without flaking paint or plaster
 Walls should be tiled at operational height
 Well screened windows & drainage
96
Equipment and containers:
non-corrosive
rust free material or painted
shall be easy to clean
 well maintained
 repaired
discarded if they are not found to be
adequate
 Waste generated shall be collected in
dustbins
 Dustbins shall be provided with lid
97
Facilities:
Water supply
- Non-potable water for cleaning
- Clean and safe water storage
- The water storage tanks shall be
cleaned
- Pipeline for non-potable water must be
identified/differentiated
98
Drainage and waste disposal
Facilities:
- Waste generated during storage should
be collected
- Collected waste should not
contaminate
the storage area
- Local Waste collecting body should be
collecting the waste generated
99
Personal facilities and toilets
Facilities:
- Adequate and separate lavatories
- Display boards for do’s and don’ts
- Personal Behaviour and Good Storage
Practices
- Pictorial information
- Instructions in an understandable language
100
Lighting
Facilities:
- Adequate lighting facility
- Lights should be in hygienic manner
- Lighting shall be protected
- Lighting should be covered
101
Operations and Control
Storage of food
- Adequate storage of food
- Designed and constructed to protect
food from any contamination
- Adequate cleaning and maintenance
activity
- Good storage practices shall be followed
such as:-
Separation and segregation of material
Identification of products
FIFO system
Frozen food storage
102
Food distribution & Food distribution service
- Monitoring of food under refrigerated /
chilled
- Protected from contamination
- Hygienic and sanitary conditions
- Transportation vehicles shall be used only
for food use
- Cleaning & disinfection of vehicles shall be
carried out
103
Management and supervision
- Standard operating procedures for
every lot should be prepared
- Operations shall be carried out
- SOP’s should be easily available
- Technical persons who have
appropriate
qualification
- Supervisors should be skilful enough
104
udit, documentation and records
- Periodic review of Good Storage
Practices & Good Hygiene Practices
shall be carried out
- Corrective actions should be taken
- Records of:-
 Daily inward of material for storage &
daily outward
 Product receiving,
 Pest control,
 Cleaning and housekeeping
105
Sanitation and maintenance of storage premises
Cleaning and maintenance
- Detailed cleaning and maintenance
- Cleaning chemicals and tools should be
stored at a Different places
- Indication of:-
 Specific areas to be cleaned,
 Cleaning frequency,
 Procedure,
 Equipment,
 Cleaning material and method
106
Pest control systems
Sanitation and maintenance of storage premises
- Pest- proof containers
- Non-attractive environment
- Premises and equipment
- Avoid pest harbourage
- Frequent Pest Control
107
Personal hygiene
Health status
Food handlers should be:-
- Medically examined
- Vaccinations for infectious or communicable
diseases
108
Personal cleanliness
Personal hygiene
- Hygienic personal behaviour should be
maintained like:-
No spitting,
 No sniffing
No eating or drinking in
processing area
 No smoking
109
Visitors
Visitors shall be:-
- Should report to the reception/office first
- Discourage to visit the processing area
- Shall be given head gears & other necessary
protective wears
110
Training
Regular and effective training on below
topics:-
 Food safety,
 FIFO and
Maintaining proper records
111
PART VI
GMP–GHP FOR
TRANSPORTERS
112
GMP–GHP FOR TRANSPORTERS
Operations & Control
Management & Supervision
Audit, documentation & records
Sanitation & maintenance of transportation
vehicle
113
Operations and Control
Transportation tankers or containers used
should be:-
 Dedicated
 Identified clearly
 Protected from contamination
 Well maintained hygienic and sanitary
 Cleaning and disinfection of vehicle
 Temperature controlled vehicle
114
Management and supervision
Documents such as:-
 Do’s & Don’ts for transportation
 Cleaning of vehicle
 Inspection before use
 Temperature control
 Safe & hygienic manner
115
udit, documentation and records
Documentation and Record of:-
 Daily vehicle inspection
 Vehicle cleaning
 Vehicle maintenance
 Transportation details
116
Sanitation and maintenance of transportation vehicle
Cleaning and maintenance
- Vehicles shall be cleaned adequately
- Tarpaulins should be washed properly
- Frequency of cleaning should be
maintained
117
Pest control systems
Sanitation and maintenance of transportation vehicle
- Infestation needs to be monitored
- Fumigation should be practiced
118
PART VII
GMP–GHP FOR SMALL
RETAILERS APPLYING FOR REGISTRATION
119
GMP–GHP FOR SMALL RETAILERS APPLYING FOR
REGISTRATION
Sanitary & Hygienic requirements for FBOs /
Food Handlers
120
The establishment / premises / shop shall:-
- Be Place approved by local authorities
- Be Clean place
- Be Properly protected
- Not be blocking traffic
121
Location of the establishment /shop premises should not be close to
- Filthy surroundings,
- Heavy vegetation, loose soil
- Waste / scrap yard
- Dirt & dust
- Open drains
- Air / environmental pollution
122
The premises should be-
- Clean
- Adequately lighted
- Ventilated
- Sufficient space for man material movement
123
The surfaces of the vending carts, working table, counter surfaces, serving table, and storage
utensils shall be:
- Clean & hygienic
- Sound, rust / corrosion-resistant, impermeable
and in good condition.
- Above the ground level
- Unbroken
124
- Storage racks, tables, benches and
boxes, cupboards, etc. shall be clean
- Different food products should be kept
separately
- Infrastructure should be:-
> Free from - cracks, crevices, gaps, paint,
> Smooth &easy to clean
> Adequately maintained
> Made up of cement, tiles, kota stone
> Should not impart any contamination
125
Pest control –
- Free from pest.
- Fly traps / fly swats / flaps must be installed & monitored
- Doors, windows & other openings shall be covered with insect proof mesh.
- Groves, cracks, crevices must be closed effectively
126
- There should be availability of portable
- Water storage facility for all purposes
- Food containers shall be tested annually from a recognized laboratory
127
Equipment, utensils and containers shall be
- Smooth and easy to clean
- Non-reactive
- Kept clean, washed, dried and
- Stacked away from wall
128
- Refrigerators / fridge shall be cleaned
weekly
- Single-use/disposable items shall not
be
reused
129
- Avoid accumulation of waste &
contamination
- Drainage system must be properly
covered
- Food left over shall be collected in dustbins
- Dustbins should be covered
130
Working personnel and food handlers shall follow personal hygiene and
behaviour
- Wear clean aprons, hand gloves, and
headgear
- Cuts or wounds shall remain covered at
all time
- Persons suffering from infectious
diseases shall not be permitted to work
- Avoid wearing loose jewellery, false
nails
- Avoid eating, chewing, smoking,
spitting and nose blowing
131
- Personal belongings should not be kept
in the processing
- Perishable items shall be kept
- Vegetarian and non-vegetarian items
should be segregated
- Vehicles must be maintained in good
repair, kept clean and hygienic
- Cleaning chemicals, shall be kept and
stored separately
-
132
PART VIII
GMP–GHP FOR SMALL RETAILERS
APPLYING FOR LICENSE
133
GMP–GHP FOR SMALL RETAILERS APPLYING FOR LICENSE
Location & surroundings
Layout & design of food premises / retail shops
Equipment & containers
Facilities
Operations & Controls
Audit, documentation & records
Sanitation & Maintenance
Personal Hygiene
Labelling
Training
134
Location and surroundings:
Location should be:-
- Away from pollution
- Protect the premises from environmental contamination
- No direct access to any residential area
135
Floors, walls, ceilings, doors should be designed:-
minimize accumulation of dirt
smooth and easy to clean
made of impervious material
not have flaking paint
ayout and design of food premises / retail shops
136
Equipment and containers
non-corrosive
rust free material or painted
shall be easy to clean
 well maintained
 repaired
discarded if they are not found to be
adequate
 Waste generated shall be collected in
dustbins
 Dustbins shall be provided with lid
137
Facilities
Water supply
- Only potable water
- Should not introduce any hazards or
contaminate
- Periodic cleaning of storage tanks and its
record
- Non-potable water, if used, only for cooling of
equipment, steam production, fire fighting
- Differentiated non- potable water pipes
138
Drainage and waste disposal
- Waste generated should be collected
regularly
- Handed over to a local waste-collecting
body
- Waste should be disposed of in an
appropriate manner
139
Personal facilities and toilets
- Hand washing and drying system
- Potable water supply
- Head gear & kitchen aprons
- Display boards for:-
Do’s and Don’ts,
Personal Hygiene,
Personal Behaviour and
Good Manufacturing Practices
 Pictorial information
 Instructions in the local language
140
Air quality and ventilation
- Ventilation air shall not flow
towards the clean area
- Air should not be contaminated
141
Lighting
- Adequate lighting facility
- Lights should be put up in a hygienic manner
- Lighting shall be protected
- Lighting should be covered
142
Operations and Control:
Procurement of raw material
- Free from extraneous matter
- Infestation and pesticides and should be
checked
- Food additives added or to be added
shall conform to food grade quality
- Raw material shall be procured
143
The food storage facility shall be designed
and constructed to protect food from any
contamination
Storage practices shall be followed like:
Separatio
n and
segregati
on of
material
Identificat
ion
FIFO
system
Storage
shall be
off the
floor and
away
from the
wall
Storage of raw materials and food
144
Food processing /preparation, packaging and service
- Food products under refrigerated /
chilled conditions shall be monitored.
- Time & temperature shall be noted
- Care for defrosted / thawed material
145
Food Packaging:-
- Materials should be stored in clean
containers.
- Free from pest/rodent infestation
- Food-grade material
- Packaging material should conform to
regulatory standards
146
Audit, documentation and records
- Periodic review of GMP and GHP
systems shall be carried out
- Records of:-
daily purchase,
production / sales,
raw material utilized
product receiving,
daily stock register,
inward & outward
 pest control,
cleaning and housekeeping records
147
Sanitation and maintenance
- Detailed cleaning and maintenance
- Cleaning chemicals and tools shall be
stored at a designated place
- Indication of:-
Specific areas to be cleaned,
Cleaning frequency,
Procedure,
Equipment,
Cleaning material and method
- Cleaning chemicals and tools shall be
stored away from the food material
Cleaning and maintenance
148
- Non-attractive environment for the pests
- Isolated storage of unutilized materials
- Pest-proof containers
- Pest control measures should be adopted
- Doors, windows & other openings shall be covered with insect proof mesh.
Pest control systems
149
Personal hygiene
Health status
- Food handlers should be:-
- Medically examined
- Vaccinations for infectious or
communicable diseases
150
Personal cleanliness
- Shall follow good hygienic practices; viz
#Wearing clean clothes
#Hand washing
#Maintaining hygienic personal behaviour:
#Avoid smoking, spitting, sniffing
#Do not eat or drink in processing area
#Avoid scratching nose, running fingers
through hair, scratching body parts, etc
Personal hygiene
151
Labelling
Labelling guidelines
Name of product
Ingredients
Nutritional information
Veg / non-veg logo
Name and address of manufacturer
Net quantity
Lot / batch code
Date of manufacture
‘Best before’ date, etc
152
Training
- Effective and regular training
- Topics:- personal behaviour, personal hygiene, and food
safety during handling food, storage, FIFO
153
Food Additives
154
Food Additives
155
APPENDIX B
MICROBIOLOGICAL STANDARDS
Food Additives
156
SCHEDULE 4
 Which is the right picture amongst the two !!
ACTIVITY
157
 It is not necessary to cook the product at required
temperature. YES or NO?
 Equipments shall be _______
a) Difficult to clean b) Toxic
c) Food grade quality d) Reactive
 Give any two/three example of personal behaviour.
 Pest control programme is not mandatory. YES or NO?
ACTIVITY
SCHEDULE 4
158
• Personal cleanliness includes ______
a) Hand washing b) Growing Long nails
c) Sniffing all time d) Frequent smoking
 All visitors are allowed without any food safety and
hygiene practice. YES or NO ?
 Chimney should be put up at food preparation area
YES or NO ?
 Lights should be ______
a) Unhygienic b) Covered/Protected
ACTIVITY
SCHEDULE 4
159
 Point out which is the wrong picture !!
SCHEDULE 4
ACTIVITY
160
Session 3
Advance Level
FSMS Planning
FSMS Program
 Schedule 4 checklist compliance
 Based on GMP/GHP
4 Compliance
 Flow Chart
 Hazard and control
 Critical limit and Monitoring
 Corrective action
 Responsibility and Record
MS Plan
Defining the process steps
Receiving Storage and Holding
Preparation
Packaging and LabellingStorage Distribution
Process Information :
Flow Diagrams:
Indicating all ingredients, preparation steps, Serving,
Re usage, facilities for cleaning & Disinfection
Depicting storage & preparation,serving areas, personal
facilities, rodent & pest control devices
* Control and periodic verification(at least annual) of the
process information.
Process flow
diagram
Process Flow Diagram Of Ready-to-eat Potato Chips
Case Study 2
In your groups, make a flow diagram for the processes allocated
by the Tutor. Use flipcharts for presentation.
Preparation time: 20 mins
Presentation Time per group: 5 mins
Develop Flow Diagrams
• Use Standard Symbols -
Process
Activity
Storage
Terminator
Connector
Multi-document
Document
Decision
Developing an FSMS Plan
167
Hazard
A biological, chemical or physical agent in,
or condition of, food with the potential
to cause an adverse health effect.
Examples of Hazards…
1. Physical : Foreign material like hair, stone, dirt, metal, wood
1. Chemical : Oil, Grease, Pesticides, Toxins
1. Biological: Bacteria, Viruses, Moulds, worms, flies
Sources of physical contamination
• People
• Packaging materials
• Machinery/Equipment
• Premises
• Pests
• Environment
• Raw materials
• Raw food
• People
• Equipment
• Air and dust
• Soil
• Pests
• Water
• food waste
Sources of biological contamination
• Pesticides, preservatives, mould inhibitors
• Veterinary drugs
• Cleaning chemicals
• Food additives
• Perfume, scented soap
• Chemical reaction between metal and acidic food
• Machine oils
Sources of chemical contamination
FSMS is
Preventive and Pro active approach to control food safety
hazards.
Rather than
FSMS Principles
1. Conduct a hazard identification & risk assessment
2. Determine the CCPs
3. Establish critical limits
4. Establish a monitoring system
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation
177
Hazard Analysis
The process of collecting and interpreting
information on hazards and
conditions leading to their
presence to decide which are
significant for food safety
Risk Assessment
Probability / Likely hood
Severity
or
Consequence
High (3) Medium (2) Low (1)
High (3) GMP
Medium (2) GMP GMP
Low (1) GMP GMP GMP
Any activity that can be used to prevent , eliminate or reduce
to an acceptable level a food safety hazard.
Control Measure
What is a CCP?
A step where control can be applied and is essential to
prevent, eliminate or reduce a food safety hazard to
acceptable levels.
Determine the CCPs :
No
Yes
Q2. Does the Process Step
eliminate or reduce the Hazard
to an acceptable level ?
Q4. Will a Subsequent Process
Step eliminate or reduce the
Hazard to an acceptable level ?
Q3. Could Contamination with
the Hazard occur at ,or increase
to, unacceptable levels ?
Q1. Are Control Measures
in place for the hazard ?
Yes No
Is control at this step
required for safety?
Yes No
Modify Step
Process or
Product
Not a CCP
No
No Not a CCP Stop
Yes
Not a CCP
Yes
CCP
CCP
Critical
Control
Point (CCP)
• Establish target levels and tolerance which must
be met to ensure each CCP is under control
• Specify the criteria which MUST be met to ensure
that each hazard (which makes a Process Step a
CCP) is in “control”.
• E.g. Heating Temperature and time
• Double seaming effectiveness
Establish Critical Limit(s) :
•Establish a monitoring system to ensure control of the CCP by
scheduled testing or observations.
•Establish target levels and tolerance which must be met to
ensure each CCP is under control.
•Monitoring Procedures:
• What?
• When?
• Where?
• How?
• Who?
Establish a Monitoring system
184
Establish Corrective Action
• Establish corrective action, when a CCP is moving out of
control.
– Adjust the process to bring back under control
– Action plan for non conforming material
185
Establish Verification Procedures :
Establish Verification Procedures,
consisting of:
- Verification of Monitoring
- Verification of Corrective
Action
Make practical plans for
checking whether the HACCP
Plan is working or not.
Establish Documentation
Establish documentation concerning all procedures and
records
187
Case Study 3
In your groups, make a FSMS Plan for the process steps allocated
by the Tutor. Use flipcharts for presentation.
Preparation time: 45 mins
Presentation Time per group: 5 mins

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AnyConv.com__FSS Advance Retail & Distribution - 15.06.17.ppt

  • 3. Introduction to Food Safety 3 • Food Safety means assurance that food is acceptable for human consumption according to its intended use. • Food Safety Management System means the adoption Good Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point and such other practices as may be specified by regulation, for the food business.
  • 4. What is FSMS as per FSSAI • FSS Act 2006 defines Food Safety Management System (FSMS) means the adoption Good Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point and such other practices as may be specified by regulation, for the food business. • For the purpose of this document and all assessments conducted there under, the definition of FSMS shall be read as the above and the requirements for this be taken as that defined under Schedule IV & Critical Control Point.
  • 5. FSMS Program Based on FSSA Schedule 4 Compliance FSMS Plan FSMS Program
  • 6. Schedule IV 1. Why? Section 16 of the FSSA, holds FSSAI responsible for regulating and monitoring the manufacture, processing, distribution, sale and import of food so as to ensure safe and wholesome food. 1. How? By introducing basic hygiene and safety requirements in the form of Schedule IV 1. Where in FSSR? The Schedule IV has been mandated for compliance by introducing it as a licensing requirement/condition under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
  • 7. Where does it impact? 1  Filing Application 2  Unique Application Number 3  Providing Additional Requirem 4  Inspection of Premise 5  Inspection Report 6  Either grant
  • 8. Non-conformance may lead to 1. Under FSS (Licensing and Registration of Food Businesses) a) Notice/ rejection of application during inspection for licensing b) Notice/cancellation of license during periodic food safety audit by the Licensing Authority 2. Under Section 56 of FSSA a) Penalty of up to Rs one lakh for unhygienic or unsanitary processing or manufacturing of food under
  • 9. Introduction to Food Safety Food Safety Hazard - biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect. Food Hazards Physical Biological Allergens Chemical 9
  • 10. Introduction to Food Safety Physical Hazards Any foreign object (inanimate) found in the food or a naturally occurring object (bone in fillet), that poses; a hazard is called a ‘Physical Contamination’. Common Physical Hazards include : Glass Chipped pieces of cutlery and crockery Metal shavings from cans and foils Stapler pins Blades Plastic films used for wrapping or chipped pieces of disposables Lint and threads Band- aids Hair Finger nails Bones Jewellery pieces 10
  • 11. Introduction to Food Safety Chemical Hazards Naturally occurring and Process Induced Chemical substances that can cause a food borne illness is called a ‘Chemical Contaminant or Hazard’. Process Induced Chemical Contaminants include : - Toxic metals in the catering set up or supply chain - Pesticides, Colorants - Cleansing products and sanitizers - Equipment lubricants - Chemical Food Additives, Preservatives - Packaging materials-migration of residues from packaging material to oil. - Adulteration with other oils or mineral oil Natural Chemical Contaminants include : - Allergens - Mycotoxins 11
  • 12. Introduction to Food Safety Biological Hazards Biological hazards are organisms, or substances produced by organisms, that pose a threat to human health. They are a major concern in food processing because they cause most food borne illness outbreaks. Major biological hazards include – - Bacteria ex: Salmonella spp., Enterohaemorrhagic Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum - Yeast & Mold ex: Candida, Aspergillus sp, Helicosporium 12
  • 13. Introduction to Food Safety Biological Hazards causes - 1. Food Borne Infections result when a person consumes food containing pathogens; which grow in the human intestine and cause discomfort or disease. Typical symptoms of a ‘food borne Infections’ do not appear immediately. 2. Food Borne Intoxications result when a person consumes food containing toxins in it; that cause discomfort or disease. Typical symptoms of a ‘food borne Intoxication’ appear quickly. 3. Food Borne toxin – mediated infections result when a person consumes food containing toxins produced by the pathogens in it; which grow in the human intestine and produce toxins that cause discomfort or disease. 13
  • 14. Introduction to Food Safety Conditions favouring growth of Microorganisms FAT TOM Conditions Definition Food Food borne Microorganisms draw nutrients from Potentially hazardous foods Acidity Food borne Microorganisms grow well between the pH range of most foods Temperature Microorganisms grow well between the temperature range of 5⁰C – 60⁰C, most commonly known as the ‘Danger Zone’ Time Microorganisms need sufficient time to grow; when exposed to the ‘Danger Zone’ Oxygen Microorganisms require oxygen in free or combined state; to favor their growth Moisture Microorganisms require moisture to grow and is measured in the form of ‘Water Activity (Aw)’ 14
  • 15. Introduction to Food Safety 15 ACTIVITY- 1 1. Food Hazards can be present in food when reduced to an acceptable level. True/False 2. All conditions & measures necessary to ensure the safety & suitability of food at all stages of food chain is a. Food Safety b. Food Hygiene c. Food Control d. Food Suitability 3. Microorganisms grow well between the temperature range of ......................, most commonly known as the ‘Danger Zone’. a. 7⁰C – 74⁰C b. 5⁰C – 74⁰C c. 5⁰C – 60⁰C d. 7⁰C – 60⁰C 4. Food Borne ........................ result when a person consumes food containing pathogens. a. Infection b. Intoxication 5. Food borne Micro-organisms grow well between the pH range of most foods . True/False
  • 16. Introduction to Food Safety ALLERGENS 16
  • 17. Allergens Cereals containing gluten Crustacea and products of these Eggs and egg products Fish and fish products Peanuts, soybeans and products of these Milk and milk products Tree nuts and nut products Sulphite in concentrations of 10 mg/kg or more Allergens 17
  • 18. 18 • What is the responsibility of an oil company in Allergen Management? • What is the responsibility of the Food handler in Allergen Management? • What is the consumers responsibility in Allergen Management? Allergies, Allergens & Food Handlers Allergen Management
  • 19. • Peanuts • Tree Nuts • Sesame Seeds • Eggs • Soybeans • Milk • Various grains and flours • Fish • Shellfish • Sulphites (10 ppm) 19 Foods Responsible for Allergic Reactions
  • 20. • Provide safe, wholesome food to the marketplace. • Provide proper information with the product to allow the consumer to make an informed choice. 20 Responsibility of a FBO in Allergen Management?
  • 21. 21 • Allergen policy and program • Risk Assessment • Formulation Control • Ingredient Management • Process Controls • Packaging Management • Label Control • Employee Training Provide Safe, Wholesome Food to the Marketplace.
  • 22. – Expectation of program – Training – Restriction of non approved ingredients – Marketing program – Hygienic practices 22 – Production environment – Responsibilities – Consequences – Be aware of employees with food allergies – Have a response program in place W5 & How Allergen Program
  • 23. 23 • Policy, GMP, SOP, Monitoring, Deviation Procedure and Verification must state – Who – What – When – Where – Why – How W5 & How Provide Safe, Wholesome Food to the Marketplace.
  • 24. 24 – No unapproved changes to formulation – Use only most recent approved formula – Follow SOP for scaling and use Formulation Control
  • 25. 25 – Purchase only from approved suppliers – Purchase and use only approved ingredients – Store to prevent damage and cross contamination Ingredient Management
  • 26. 26 Process Controls • Sequencing Products • Scaling (Scoop & Bins) • Shielded lines • Rework • Label control • Cleaning of equipment Process Control
  • 27. • Ingredient list • Instructions for use • Warnings • Information • Contact 27 Provide Proper Information with the Product Label
  • 28. 28 • Accurate labelling is required by regulation. • Label misrepresentation is fraud • Knowingly selling a product with an undeclared allergen can be interpreted as a criminal offense in case of illness or fraud. Provide Proper Information with the Product
  • 29. 29 • Advise of formulation or process inefficiencies • Use only approved ingredients • Do not make decisions which can affect food integrity or safety unless empowered and trained to do so • Use product rework only in the product for which it was originally produced • Understand your responsibilities • Understand and do the job as trained Responsibilities of the Food Handler
  • 30. 30 • Prepare food which contain known allergens after all other products have been produced, follow sequence as directed. • Avoid cross-contamination • Wash hands thoroughly after handling known allergens • Wash hands thoroughly after eating Responsibilities of the Food Handler
  • 31. 31 • Keep aprons and clothing free of allergens • Follow a very thorough sanitation program to prevent cross-contamination. • Keep dust down • Keep all ingredients closed when not in use • Use only specified equipment and utensils Responsibilities of the Food Handler
  • 32. 32 • Report non conformities in labelling • Educate family and Consumers • Be aware of pitfalls • Make educated decisions based on reliable information Consumers Responsibility
  • 33. 33 • Don’t assume all people can use the food • Do your job as trained • Do not make decisions for the consumer • Do no cross contaminate • Properly label all food packet/containers Remember
  • 35. Introduction to Food Safety 35 ACTIVITY-2 1. Allergen is normally, any harmless substance that causes an immediate allergic reaction in a susceptible person. True/False 2. Allergens and non-allergen product can be prepared in same containers without cleaning. True/False 3. Store allergenic ingredients or products separately to prevent minimize ............................. a. Production b. Waste c. Cross-contamination d. Space 4. Which foods and ingredients are known to cause hypersensitivity and shall always be declared. a. Chicken b. Red Meat c. Rice d. Milk 5. ........................... is a powerful chemical that can cause a reaction in the respiratory system, gastrointestinal tract, skin or cardiovascular system. a. Cystine b. Histamine c. Keratin d. Niacin
  • 36. Introduction to Food Safety FOOD SPOILAGE 36
  • 37. Introduction to Food Safety 37 ACTIVITY- 3 1. Unclean hands is due to …………………………. a. Improper handling b. Biological Hazard c. Improper processing d. Non-Standard sanitation. 2. Temperatures of …………… are important factor in food being safe. a. Distribution b. Processing c. Handling d. Both b and c 3. ………………………., if not disposed in a scientific manner it can breed pest and micro organisms which is a threat to food safety. a. Physical hazard b. Chemical Hazard c. Waste d. Allergens 4. Food safety is much dependent on the food handler’s personal behaviour and health status. True/False 5. Food zones must have ……………………………. humidity to ensure food safety. a. More than 80% b. Less than 65% c. More than 65% d. Less than 80%
  • 39. Introduction to Food Safety 39 Food Safety means assurance that food is acceptable for human consumption according to its intended use. Food Safety Management System means the adoption Good Manufacturing Practices, Good Hygienic Practices, Hazard Analysis and Critical Control Point and such other practices as may be specified by regulation, for the food business.
  • 41. GMP-GHP FOR ORGANIZED BIG RETAILERS 41 Location & surroundings Layout & design of food premises / retail shops Equipment & containers Facilities Operations & Controls Management & Supervision Food testing facilities Audit, documentation & records Sanitation & Maintenance of Establishment Premises Personal Hygiene Product Information & Consumer Awareness Training
  • 42. Location and Surroundings 42 Location shall be:  Away from environmentally polluted areas  Disagreeable or obnoxious odor, - Fumes - Excessive Soot - Smoke - Chemical or biological emissions √ Should not have direct access to any residential area.
  • 43. 43 Layout & design of food establishment premises ▪ Enable separate & designated areas for storing of different varieties of products. ▪ Walls of the premises shall be tiled at operational height ▪ Floors, walls, ceilings, doors should be designed:- accumulation of dirt and easy to clean impervious material ave flaking paint
  • 44. Equipment & Containers – made up of non-corrosive / rust free material – smooth, free from any grooves – easy to clean and maintain – non-toxic and non-reactive – of food grade quality – shall be stored at a designated place 44
  • 45. Facilities Water Supply Drainage & Waste disposal Personnel facilities and toilets Air quality and ventilation Lighting 45
  • 46. Water Supply: - Only potable water - Away from any hazards or contaminate - Periodic cleaning of storage tanks - Differentiated non- potable water pipes
  • 47. Drainage and waste disposal - Waste shall be regularly collected - Collected waste shall be stored so that it will not contaminate - Covered containers for waste storage
  • 48. Personal facilities and toilets: - Facilities for washing and drying hands - Supply of hot and cold water - Separate lavatories for males and females - Suitably located Changing facilities for personnel - ‘Do and Don’ts, Personal Hygiene, shall be put up
  • 49. Ventilation & Lighting Air quality and ventilation: - No contaminated air shall flow towards the clean area Lighting : - Adequate Natural /artificial lighting - Protected lightings
  • 50. 50 Operations and Control: Procurement of raw material: - Avoid extraneous matter, parasites and pesticides - Should be checked before acceptance - Food additives added or to be added shall conform to all regulations and standards
  • 51. 51 Operations and Control: Storage of raw materials and food: Storage practices shall be followed like: Separatio n and segregati on of material Identificat ion FIFO system Storage shall be off the floor and away from the wall
  • 52. 52 Operations and Control: Food processing / preparation, packaging and distribution/ service: - Food products under refrigerated / chilled conditions shall be monitored. - Time & temperature shall be noted - Care should be taken so that the defrosted / thawed material is not stored back after opening
  • 53. 53 Operations and Control Food Packaging:- - Materials should be stored in clean containers. - Containers should be free from pest/rodent infestation - Material used for packing shall be made of food-grade material - Packaging material should conform to regulatory standards
  • 54. 54 Operations and Control  Food distribution service: - Foods shall be protected from contamination - Hygienic and sanitary conditions shall be maintained - Cleaning & disinfection of vehicles shall be carried out between loads - Temperature controlled vehicles shall be used
  • 55. 55 Management and supervision: - Standard operating procedures for receiving of raw material, processing, packaging, dispatch and storage - Operations shall be carried out and it shall be easily available - Technical persons shall be appointed
  • 56. 56 Food testing facilities: - Regular testing in accredited lab - For complaints retailer / FBO shall arrange for testing from external laboratory
  • 57. 57 Audit, documentation and records: - Periodic review of GMP and GHP - Records of daily production / sales, raw material - Appropriate records shall be maintained - Example of common record maintained are:- ● raw material / product receiving ● processing ● laboratory test reports ● pest control reports ● cleaning and housekeeping reports ● personal hygiene ● waste disposal ● daily sales ● stock registers
  • 58. 58 Sanitation and maintenance of establishment premises Cleaning and maintenance - Detailed cleaning and maintenance program - Cleaning chemicals and tools shall be stored away - Cleaning chemicals shall be clearly identified - Cleaning frequency, procedure, equipment, cleaning material and method should be maintained
  • 59. 59 Sanitation and maintenance of establishment premises Pest control systems - Non-attractive environment for the pests - A pest control program along with maintained date and frequency - For insects – insect-killer, fly-catcher, fly-killer, - For rodents – roda-box, rat trap - Foods should be stored in pest-proof containers
  • 60. 60 Personal hygiene: Health status: - Annually medical examination shall be carried out - Health check-ups and vaccination for food handlers - Record for all the check-ups as well for the vaccinations
  • 61. 61 Personal hygiene: Personal cleanliness - Clean clothes / protective clothing, - Frequent hand washing - Trimming hair and nails should be practiced - Avoid smoking, spitting, sniffing, - do not eat or drink in processing area, - Avoid certain habits viz. scratching nose, - Running fingers through hair, scratching body parts, etc
  • 62. 62 Personal hygiene: Visitors - Visitors should be discouraged - Proper care shall be taken to ensure food safety and hygiene - Shall follow all safety and hygiene
  • 63. 63 Product information and consumer awareness All packaged food products shall be labelled as per labelling guideline ● Name of product ● Ingredients ● Nutritional information ● Veg / non-veg logo ● Name and address of manufacturer ● Net quantity ● Lot / batch code ● Date of manufacture
  • 64. 64 Training - Effective and regular training for food handler - Personal behaviour, personal hygiene, and food safety during handling food, storage, FIFO, etc.
  • 65. 65 PART III GMP–GHP FOR CATERING / FOOD PREPARATION FACILITIES IN BIG RETAIL FORMAT
  • 66. 66 GMP–GHP FOR CATERING / FOOD PREPARATION - Good Manufacturing Practices for whole premises - Good Food Hygiene Practices - Personal Hygiene - Transportation & Handling of Food - Storage - Special Requirements for High Risk Foods
  • 67. 67 Good manufacturing practices for whole premises Food Preparation Areas - Cooking/ frying should take place at a particular place - A chimney to control the smoke nuisance
  • 68. 68 Hand washing facilities and toilets shall be adequate in number & shall be equipped with Good manufacturing practices for whole premises - Soaps to wash hands - Hot and cold running water - Disposable paper towel or hand napkin or - Hand dryer to dry hands - Clean & dry towels for the use of customers
  • 69. 69 - Raw food and equipments / food should be washed in separate sinks - Facilities for staff to change their clothes Good manufacturing practices for whole premises
  • 70. 70 Good Food Hygiene Practices Cleaning of:- - Food areas & equipment - Food contact surface in case of food / water / drink spillage - Cleaning schedule & instructions
  • 71. 71 Cooking (wherever applicable) - Proper cooking should be done in case of non-vegetarian products - Raw meat and processed meat should be separated from other foods - Frozen foods should be thawed thoroughly - Re-use of oil should be completely avoided - Re-heating should not be more than three times Good Food Hygiene Practices
  • 72. 72 Good Food Hygiene Practices Chilling (wherever applicable) - Foods with shorter shelf-life should not be stored at room temperature - Fridge & display unit must be cold enough as per requirement - Chilled food must be processed in the shortest time possible - Chilled food should be cold enough
  • 73. 73 Good Food Hygiene Practices Cross-contamination - Raw food / meat / poultry and ready- to- eat foods should be kept separate - Hands shall be washed thoroughly - Separate chopping boards & knives - Staff should be made aware how to avoid cross-contamination
  • 74. 74 Personal Hygiene - High standards of personal hygiene - Employees handling food shall wash hands properly. - Food handlers should not handle soiled currency notes
  • 75. 75 Transportation and Handling of Food - Clean transportation vehicles - Transportation time should be minimum - Food contact surfaces shall be cleaned & sanitized - Milk, bottled beverages, etc. should be stored properly during transportation - Unused thawed food shall be discarded
  • 76. 76 Storage - Food should be stored at the required temperature - Storage of veg. foods above non-veg on separate racks in the refrigerator - Storage instructions over food packaging - Dried foods should be stored off the floor, in sealable containers - Prevention for wastage by following stock rotation with FIFO
  • 77. 77 Part iii Gmp- ghp for wholesalers
  • 78. 78 GMP-GHP FOR WHOLESALERS Location and Surroundings Layout & design of food premises / retail shops Equipment and Containers Facilities Operations & Control Audit, documentation & records Sanitation & maintenance of storage premises Personal Hygiene Training
  • 79. 79 Location and Surroundings Location should be:- - Away from pollution - Protect the premises from environmental contamination - Should not have direct access to any residential area
  • 80. 80 Layout and design of food premises / retail shops Floors, walls, ceilings, doors should be designed:- minimize accumulation of dirt smooth and easy to clean made of impervious material not have flaking paint
  • 81. 81 Equipment and containers Equipments like trolleys, racks shall be - non-corrosive / rust free - easy to clean - Well maintained & repaired / discarded - Dustbins shall be provided with lid and cleaned - All measuring instruments should be regularly calibrated
  • 82. 82 Facilities Drainage and waste disposal - Waste generated should be collected regularly - Shall periodically be handed over to a local waste-collecting body - Should be disposed of in an appropriate manner
  • 83. 83 Lighting - Lightings in the wholesale shops should be protected - All lights should be properly covered Facilities
  • 84. 84 Operations and Control Storage of food - Constructed to protect food from any contamination - FIFO (First In First Out) system - Storage instructions over food packaging - Storage of veg. foods above non-veg. foods on separate racks in the refrigerator
  • 85. 85 udit, documentation and records Records for the following should be maintained:- - Periodic review of Good Storage Practices & Good Hygiene Practices - Daily inward of material for storage - Receiving, Inventory, Dispatch invoices - Pest control - Cleaning and housekeeping , etc.
  • 86. 86 Sanitation and maintenance of storage premises Cleaning and maintenance - The wholesale shops should be cleaned and proper - Unwanted material and cobwebs should be removed - Should be free of accumulated scraps
  • 87. 87 Pest control systems - Non-attractive environment for the pests - Isolated storage of unutilized materials - Pest-proof containers - Pest control measures like mentioned should be adopted
  • 88. 88 Personal hygiene Health status - Medical examinations should be carried out - Regular check up of food handlers
  • 89. 89 Personal cleanliness Hygienic personal behaviour should be maintained such as:- - No smoking, - No spitting, - No sniffing - No eating or drinking in processing area
  • 90. 90 Visitors - Discouraged to visit the storage area - Given head gears before allowing them inside the storage area
  • 91. 91 Training Training on the following topics should be given to the food handlers:- - Regularity and effectiveness - Food safety - Careful food storage - Food safety handling - FIFO system
  • 93. 93 GMP–GHP FOR DISTRIBUTORS Location and Surroundings Layout & design of food premises Equipment and Containers Facilities Operations & Control Management & Supervision Audit, documentation & records Sanitation & maintenance of storage premises Personal Hygiene Training
  • 94. 94 Location and surroundings Premises where food is being stored before distribution should be:- - Away from pollution - Avoid from external contamination like Odour  Pests  Dusts  Protection from the environmental contamination  No direct connection with the residential areas
  • 95. 95 Layout and design of food premises Layout of the food premises should be:- - Separate - Designated for different food products - Floors, walls, ceilings, doors should be:-  minimum accumulation of dirt  smooth  easy to clean  made of impervious material  without flaking paint or plaster  Walls should be tiled at operational height  Well screened windows & drainage
  • 96. 96 Equipment and containers: non-corrosive rust free material or painted shall be easy to clean  well maintained  repaired discarded if they are not found to be adequate  Waste generated shall be collected in dustbins  Dustbins shall be provided with lid
  • 97. 97 Facilities: Water supply - Non-potable water for cleaning - Clean and safe water storage - The water storage tanks shall be cleaned - Pipeline for non-potable water must be identified/differentiated
  • 98. 98 Drainage and waste disposal Facilities: - Waste generated during storage should be collected - Collected waste should not contaminate the storage area - Local Waste collecting body should be collecting the waste generated
  • 99. 99 Personal facilities and toilets Facilities: - Adequate and separate lavatories - Display boards for do’s and don’ts - Personal Behaviour and Good Storage Practices - Pictorial information - Instructions in an understandable language
  • 100. 100 Lighting Facilities: - Adequate lighting facility - Lights should be in hygienic manner - Lighting shall be protected - Lighting should be covered
  • 101. 101 Operations and Control Storage of food - Adequate storage of food - Designed and constructed to protect food from any contamination - Adequate cleaning and maintenance activity - Good storage practices shall be followed such as:- Separation and segregation of material Identification of products FIFO system Frozen food storage
  • 102. 102 Food distribution & Food distribution service - Monitoring of food under refrigerated / chilled - Protected from contamination - Hygienic and sanitary conditions - Transportation vehicles shall be used only for food use - Cleaning & disinfection of vehicles shall be carried out
  • 103. 103 Management and supervision - Standard operating procedures for every lot should be prepared - Operations shall be carried out - SOP’s should be easily available - Technical persons who have appropriate qualification - Supervisors should be skilful enough
  • 104. 104 udit, documentation and records - Periodic review of Good Storage Practices & Good Hygiene Practices shall be carried out - Corrective actions should be taken - Records of:-  Daily inward of material for storage & daily outward  Product receiving,  Pest control,  Cleaning and housekeeping
  • 105. 105 Sanitation and maintenance of storage premises Cleaning and maintenance - Detailed cleaning and maintenance - Cleaning chemicals and tools should be stored at a Different places - Indication of:-  Specific areas to be cleaned,  Cleaning frequency,  Procedure,  Equipment,  Cleaning material and method
  • 106. 106 Pest control systems Sanitation and maintenance of storage premises - Pest- proof containers - Non-attractive environment - Premises and equipment - Avoid pest harbourage - Frequent Pest Control
  • 107. 107 Personal hygiene Health status Food handlers should be:- - Medically examined - Vaccinations for infectious or communicable diseases
  • 108. 108 Personal cleanliness Personal hygiene - Hygienic personal behaviour should be maintained like:- No spitting,  No sniffing No eating or drinking in processing area  No smoking
  • 109. 109 Visitors Visitors shall be:- - Should report to the reception/office first - Discourage to visit the processing area - Shall be given head gears & other necessary protective wears
  • 110. 110 Training Regular and effective training on below topics:-  Food safety,  FIFO and Maintaining proper records
  • 112. 112 GMP–GHP FOR TRANSPORTERS Operations & Control Management & Supervision Audit, documentation & records Sanitation & maintenance of transportation vehicle
  • 113. 113 Operations and Control Transportation tankers or containers used should be:-  Dedicated  Identified clearly  Protected from contamination  Well maintained hygienic and sanitary  Cleaning and disinfection of vehicle  Temperature controlled vehicle
  • 114. 114 Management and supervision Documents such as:-  Do’s & Don’ts for transportation  Cleaning of vehicle  Inspection before use  Temperature control  Safe & hygienic manner
  • 115. 115 udit, documentation and records Documentation and Record of:-  Daily vehicle inspection  Vehicle cleaning  Vehicle maintenance  Transportation details
  • 116. 116 Sanitation and maintenance of transportation vehicle Cleaning and maintenance - Vehicles shall be cleaned adequately - Tarpaulins should be washed properly - Frequency of cleaning should be maintained
  • 117. 117 Pest control systems Sanitation and maintenance of transportation vehicle - Infestation needs to be monitored - Fumigation should be practiced
  • 118. 118 PART VII GMP–GHP FOR SMALL RETAILERS APPLYING FOR REGISTRATION
  • 119. 119 GMP–GHP FOR SMALL RETAILERS APPLYING FOR REGISTRATION Sanitary & Hygienic requirements for FBOs / Food Handlers
  • 120. 120 The establishment / premises / shop shall:- - Be Place approved by local authorities - Be Clean place - Be Properly protected - Not be blocking traffic
  • 121. 121 Location of the establishment /shop premises should not be close to - Filthy surroundings, - Heavy vegetation, loose soil - Waste / scrap yard - Dirt & dust - Open drains - Air / environmental pollution
  • 122. 122 The premises should be- - Clean - Adequately lighted - Ventilated - Sufficient space for man material movement
  • 123. 123 The surfaces of the vending carts, working table, counter surfaces, serving table, and storage utensils shall be: - Clean & hygienic - Sound, rust / corrosion-resistant, impermeable and in good condition. - Above the ground level - Unbroken
  • 124. 124 - Storage racks, tables, benches and boxes, cupboards, etc. shall be clean - Different food products should be kept separately - Infrastructure should be:- > Free from - cracks, crevices, gaps, paint, > Smooth &easy to clean > Adequately maintained > Made up of cement, tiles, kota stone > Should not impart any contamination
  • 125. 125 Pest control – - Free from pest. - Fly traps / fly swats / flaps must be installed & monitored - Doors, windows & other openings shall be covered with insect proof mesh. - Groves, cracks, crevices must be closed effectively
  • 126. 126 - There should be availability of portable - Water storage facility for all purposes - Food containers shall be tested annually from a recognized laboratory
  • 127. 127 Equipment, utensils and containers shall be - Smooth and easy to clean - Non-reactive - Kept clean, washed, dried and - Stacked away from wall
  • 128. 128 - Refrigerators / fridge shall be cleaned weekly - Single-use/disposable items shall not be reused
  • 129. 129 - Avoid accumulation of waste & contamination - Drainage system must be properly covered - Food left over shall be collected in dustbins - Dustbins should be covered
  • 130. 130 Working personnel and food handlers shall follow personal hygiene and behaviour - Wear clean aprons, hand gloves, and headgear - Cuts or wounds shall remain covered at all time - Persons suffering from infectious diseases shall not be permitted to work - Avoid wearing loose jewellery, false nails - Avoid eating, chewing, smoking, spitting and nose blowing
  • 131. 131 - Personal belongings should not be kept in the processing - Perishable items shall be kept - Vegetarian and non-vegetarian items should be segregated - Vehicles must be maintained in good repair, kept clean and hygienic - Cleaning chemicals, shall be kept and stored separately -
  • 132. 132 PART VIII GMP–GHP FOR SMALL RETAILERS APPLYING FOR LICENSE
  • 133. 133 GMP–GHP FOR SMALL RETAILERS APPLYING FOR LICENSE Location & surroundings Layout & design of food premises / retail shops Equipment & containers Facilities Operations & Controls Audit, documentation & records Sanitation & Maintenance Personal Hygiene Labelling Training
  • 134. 134 Location and surroundings: Location should be:- - Away from pollution - Protect the premises from environmental contamination - No direct access to any residential area
  • 135. 135 Floors, walls, ceilings, doors should be designed:- minimize accumulation of dirt smooth and easy to clean made of impervious material not have flaking paint ayout and design of food premises / retail shops
  • 136. 136 Equipment and containers non-corrosive rust free material or painted shall be easy to clean  well maintained  repaired discarded if they are not found to be adequate  Waste generated shall be collected in dustbins  Dustbins shall be provided with lid
  • 137. 137 Facilities Water supply - Only potable water - Should not introduce any hazards or contaminate - Periodic cleaning of storage tanks and its record - Non-potable water, if used, only for cooling of equipment, steam production, fire fighting - Differentiated non- potable water pipes
  • 138. 138 Drainage and waste disposal - Waste generated should be collected regularly - Handed over to a local waste-collecting body - Waste should be disposed of in an appropriate manner
  • 139. 139 Personal facilities and toilets - Hand washing and drying system - Potable water supply - Head gear & kitchen aprons - Display boards for:- Do’s and Don’ts, Personal Hygiene, Personal Behaviour and Good Manufacturing Practices  Pictorial information  Instructions in the local language
  • 140. 140 Air quality and ventilation - Ventilation air shall not flow towards the clean area - Air should not be contaminated
  • 141. 141 Lighting - Adequate lighting facility - Lights should be put up in a hygienic manner - Lighting shall be protected - Lighting should be covered
  • 142. 142 Operations and Control: Procurement of raw material - Free from extraneous matter - Infestation and pesticides and should be checked - Food additives added or to be added shall conform to food grade quality - Raw material shall be procured
  • 143. 143 The food storage facility shall be designed and constructed to protect food from any contamination Storage practices shall be followed like: Separatio n and segregati on of material Identificat ion FIFO system Storage shall be off the floor and away from the wall Storage of raw materials and food
  • 144. 144 Food processing /preparation, packaging and service - Food products under refrigerated / chilled conditions shall be monitored. - Time & temperature shall be noted - Care for defrosted / thawed material
  • 145. 145 Food Packaging:- - Materials should be stored in clean containers. - Free from pest/rodent infestation - Food-grade material - Packaging material should conform to regulatory standards
  • 146. 146 Audit, documentation and records - Periodic review of GMP and GHP systems shall be carried out - Records of:- daily purchase, production / sales, raw material utilized product receiving, daily stock register, inward & outward  pest control, cleaning and housekeeping records
  • 147. 147 Sanitation and maintenance - Detailed cleaning and maintenance - Cleaning chemicals and tools shall be stored at a designated place - Indication of:- Specific areas to be cleaned, Cleaning frequency, Procedure, Equipment, Cleaning material and method - Cleaning chemicals and tools shall be stored away from the food material Cleaning and maintenance
  • 148. 148 - Non-attractive environment for the pests - Isolated storage of unutilized materials - Pest-proof containers - Pest control measures should be adopted - Doors, windows & other openings shall be covered with insect proof mesh. Pest control systems
  • 149. 149 Personal hygiene Health status - Food handlers should be:- - Medically examined - Vaccinations for infectious or communicable diseases
  • 150. 150 Personal cleanliness - Shall follow good hygienic practices; viz #Wearing clean clothes #Hand washing #Maintaining hygienic personal behaviour: #Avoid smoking, spitting, sniffing #Do not eat or drink in processing area #Avoid scratching nose, running fingers through hair, scratching body parts, etc Personal hygiene
  • 151. 151 Labelling Labelling guidelines Name of product Ingredients Nutritional information Veg / non-veg logo Name and address of manufacturer Net quantity Lot / batch code Date of manufacture ‘Best before’ date, etc
  • 152. 152 Training - Effective and regular training - Topics:- personal behaviour, personal hygiene, and food safety during handling food, storage, FIFO
  • 156. 156 SCHEDULE 4  Which is the right picture amongst the two !! ACTIVITY
  • 157. 157  It is not necessary to cook the product at required temperature. YES or NO?  Equipments shall be _______ a) Difficult to clean b) Toxic c) Food grade quality d) Reactive  Give any two/three example of personal behaviour.  Pest control programme is not mandatory. YES or NO? ACTIVITY SCHEDULE 4
  • 158. 158 • Personal cleanliness includes ______ a) Hand washing b) Growing Long nails c) Sniffing all time d) Frequent smoking  All visitors are allowed without any food safety and hygiene practice. YES or NO ?  Chimney should be put up at food preparation area YES or NO ?  Lights should be ______ a) Unhygienic b) Covered/Protected ACTIVITY SCHEDULE 4
  • 159. 159  Point out which is the wrong picture !! SCHEDULE 4 ACTIVITY
  • 161. FSMS Program  Schedule 4 checklist compliance  Based on GMP/GHP 4 Compliance  Flow Chart  Hazard and control  Critical limit and Monitoring  Corrective action  Responsibility and Record MS Plan
  • 162. Defining the process steps Receiving Storage and Holding Preparation Packaging and LabellingStorage Distribution
  • 163. Process Information : Flow Diagrams: Indicating all ingredients, preparation steps, Serving, Re usage, facilities for cleaning & Disinfection Depicting storage & preparation,serving areas, personal facilities, rodent & pest control devices * Control and periodic verification(at least annual) of the process information. Process flow diagram
  • 164. Process Flow Diagram Of Ready-to-eat Potato Chips
  • 165. Case Study 2 In your groups, make a flow diagram for the processes allocated by the Tutor. Use flipcharts for presentation. Preparation time: 20 mins Presentation Time per group: 5 mins
  • 166. Develop Flow Diagrams • Use Standard Symbols - Process Activity Storage Terminator Connector Multi-document Document Decision
  • 167. Developing an FSMS Plan 167
  • 168. Hazard A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.
  • 169. Examples of Hazards… 1. Physical : Foreign material like hair, stone, dirt, metal, wood 1. Chemical : Oil, Grease, Pesticides, Toxins 1. Biological: Bacteria, Viruses, Moulds, worms, flies
  • 170. Sources of physical contamination • People • Packaging materials • Machinery/Equipment • Premises • Pests • Environment • Raw materials
  • 171. • Raw food • People • Equipment • Air and dust • Soil • Pests • Water • food waste Sources of biological contamination
  • 172. • Pesticides, preservatives, mould inhibitors • Veterinary drugs • Cleaning chemicals • Food additives • Perfume, scented soap • Chemical reaction between metal and acidic food • Machine oils Sources of chemical contamination
  • 173. FSMS is Preventive and Pro active approach to control food safety hazards. Rather than
  • 174. FSMS Principles 1. Conduct a hazard identification & risk assessment 2. Determine the CCPs 3. Establish critical limits 4. Establish a monitoring system 5. Establish corrective actions 6. Establish verification procedures 7. Establish documentation 177
  • 175. Hazard Analysis The process of collecting and interpreting information on hazards and conditions leading to their presence to decide which are significant for food safety
  • 176. Risk Assessment Probability / Likely hood Severity or Consequence High (3) Medium (2) Low (1) High (3) GMP Medium (2) GMP GMP Low (1) GMP GMP GMP
  • 177. Any activity that can be used to prevent , eliminate or reduce to an acceptable level a food safety hazard. Control Measure
  • 178. What is a CCP? A step where control can be applied and is essential to prevent, eliminate or reduce a food safety hazard to acceptable levels.
  • 179. Determine the CCPs : No Yes Q2. Does the Process Step eliminate or reduce the Hazard to an acceptable level ? Q4. Will a Subsequent Process Step eliminate or reduce the Hazard to an acceptable level ? Q3. Could Contamination with the Hazard occur at ,or increase to, unacceptable levels ? Q1. Are Control Measures in place for the hazard ? Yes No Is control at this step required for safety? Yes No Modify Step Process or Product Not a CCP No No Not a CCP Stop Yes Not a CCP Yes CCP CCP Critical Control Point (CCP)
  • 180. • Establish target levels and tolerance which must be met to ensure each CCP is under control • Specify the criteria which MUST be met to ensure that each hazard (which makes a Process Step a CCP) is in “control”. • E.g. Heating Temperature and time • Double seaming effectiveness Establish Critical Limit(s) :
  • 181. •Establish a monitoring system to ensure control of the CCP by scheduled testing or observations. •Establish target levels and tolerance which must be met to ensure each CCP is under control. •Monitoring Procedures: • What? • When? • Where? • How? • Who? Establish a Monitoring system 184
  • 182. Establish Corrective Action • Establish corrective action, when a CCP is moving out of control. – Adjust the process to bring back under control – Action plan for non conforming material 185
  • 183. Establish Verification Procedures : Establish Verification Procedures, consisting of: - Verification of Monitoring - Verification of Corrective Action Make practical plans for checking whether the HACCP Plan is working or not.
  • 184. Establish Documentation Establish documentation concerning all procedures and records 187
  • 185. Case Study 3 In your groups, make a FSMS Plan for the process steps allocated by the Tutor. Use flipcharts for presentation. Preparation time: 45 mins Presentation Time per group: 5 mins