What are challenge we faced after COVID-19 on food quality and public health.its impacts on our production and processing line.
How COVID reduce the food production and lead to poverty
This document outlines various food safety programs and prerequisite programs for food safety management systems. It discusses good agricultural practices, good manufacturing practices, good hygiene practices, good storage practices, and good laboratory practices which form the foundation for an effective HACCP (Hazard Analysis and Critical Control Points) system. Specifically, it describes GMP requirements in the food industry such as environmental hygiene, handling and storage, cleaning and sanitation. It also discusses GAP benefits like food quality improvement and market access. HACCP is then introduced as a system that identifies hazard points and implements controls to prevent food safety issues.
This document discusses food quality assurance and certification systems in Malaysia. It begins with an introduction about foodborne illnesses and their causes. It then discusses issues with food quality assurance, including a lack of standards enforcement in some exporting countries and internationalization of food supply chains. The functions of quality assurance are described as maintaining standards, quality control, and producing accurate information. Several certification schemes in Malaysia are outlined, including HACCP, MeSTI Good Manufacturing Practices. The benefits, requirements, and processes for obtaining these certifications are summarized. Finally, the "Bersih, Selamat dan Sihat" certification for food premises is introduced.
NSF International is a public health organization that has been working to promote food safety since 1944. They have over 700 auditors globally and are a leading provider of food safety audits and certification. NSF discussed the history and increasing importance of cold chain management in ensuring food safety and quality across the supply chain. Proper cold chain management requires integrated strategies including planning, policies and procedures, and management practices to control risks. Global food safety standards like GFSI are driving innovation in the food industry by requiring continuous improvement and management commitment to meet new food safety expectations.
This document provides an overview of Hazard Analysis Critical Control Point (HACCP) principles for food safety. It outlines the weaknesses of traditional food inspection approaches and discusses the history and development of the HACCP system. The key aspects of HACCP include identifying food safety hazards, establishing critical control points, setting critical limits, and monitoring and documentation procedures. The document also describes the roles of regulators and public health inspectors in facilitating HACCP implementation.
This chapter mainly concerns the preservation methods. Although many methods are used in food processing, some are preservation methods. Such as fermentation, blanching, pasteurization, and sterilization, the packaging is the main one.
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP) for a course on quality assurance of fish and fishery products. It defines HACCP as a system to identify and control food safety hazards. The 7 principles of HACCP implementation are outlined, including hazard analysis, determining critical control points, establishing critical limits, monitoring CCPs, corrective actions, verification procedures, and record keeping. Key aspects of developing a HACCP plan such as assembling a team, describing the product, intended use, and process flow are also summarized. The objectives, advantages, history, and components of HACCP are briefly described.
Here are some ways bakery products could become unsafe:
1. Bacterial contamination from raw materials, equipment, facilities or human handling if good hygiene practices are not followed. Common bacteria include Salmonella, E. coli, Staphylococcus aureus.
2. Chemical contamination from cleaning chemicals, pesticides or other toxins if not properly stored and separated from food processing areas.
3. Physical contamination from foreign objects like gloves, tools or packaging materials entering products during processing.
4. Allergen cross-contact from inadequate cleaning or separation of facilities and equipment used for products containing major allergens like nuts, eggs or wheat.
5. Adulteration from substitution of ingredients for economic
This document outlines various food safety programs and prerequisite programs for food safety management systems. It discusses good agricultural practices, good manufacturing practices, good hygiene practices, good storage practices, and good laboratory practices which form the foundation for an effective HACCP (Hazard Analysis and Critical Control Points) system. Specifically, it describes GMP requirements in the food industry such as environmental hygiene, handling and storage, cleaning and sanitation. It also discusses GAP benefits like food quality improvement and market access. HACCP is then introduced as a system that identifies hazard points and implements controls to prevent food safety issues.
This document discusses food quality assurance and certification systems in Malaysia. It begins with an introduction about foodborne illnesses and their causes. It then discusses issues with food quality assurance, including a lack of standards enforcement in some exporting countries and internationalization of food supply chains. The functions of quality assurance are described as maintaining standards, quality control, and producing accurate information. Several certification schemes in Malaysia are outlined, including HACCP, MeSTI Good Manufacturing Practices. The benefits, requirements, and processes for obtaining these certifications are summarized. Finally, the "Bersih, Selamat dan Sihat" certification for food premises is introduced.
NSF International is a public health organization that has been working to promote food safety since 1944. They have over 700 auditors globally and are a leading provider of food safety audits and certification. NSF discussed the history and increasing importance of cold chain management in ensuring food safety and quality across the supply chain. Proper cold chain management requires integrated strategies including planning, policies and procedures, and management practices to control risks. Global food safety standards like GFSI are driving innovation in the food industry by requiring continuous improvement and management commitment to meet new food safety expectations.
This document provides an overview of Hazard Analysis Critical Control Point (HACCP) principles for food safety. It outlines the weaknesses of traditional food inspection approaches and discusses the history and development of the HACCP system. The key aspects of HACCP include identifying food safety hazards, establishing critical control points, setting critical limits, and monitoring and documentation procedures. The document also describes the roles of regulators and public health inspectors in facilitating HACCP implementation.
This chapter mainly concerns the preservation methods. Although many methods are used in food processing, some are preservation methods. Such as fermentation, blanching, pasteurization, and sterilization, the packaging is the main one.
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP) for a course on quality assurance of fish and fishery products. It defines HACCP as a system to identify and control food safety hazards. The 7 principles of HACCP implementation are outlined, including hazard analysis, determining critical control points, establishing critical limits, monitoring CCPs, corrective actions, verification procedures, and record keeping. Key aspects of developing a HACCP plan such as assembling a team, describing the product, intended use, and process flow are also summarized. The objectives, advantages, history, and components of HACCP are briefly described.
Here are some ways bakery products could become unsafe:
1. Bacterial contamination from raw materials, equipment, facilities or human handling if good hygiene practices are not followed. Common bacteria include Salmonella, E. coli, Staphylococcus aureus.
2. Chemical contamination from cleaning chemicals, pesticides or other toxins if not properly stored and separated from food processing areas.
3. Physical contamination from foreign objects like gloves, tools or packaging materials entering products during processing.
4. Allergen cross-contact from inadequate cleaning or separation of facilities and equipment used for products containing major allergens like nuts, eggs or wheat.
5. Adulteration from substitution of ingredients for economic
Food safety standards and certificationsNaim Khalid
This document provides information on various food safety standards and certifications. It discusses the differences between food safety and safe food. It also explains the Global Food Safety Initiative (GFSI) which aims to ensure safe food through continuous improvement in food safety management systems. Several certification programs are described, including Safe Quality Food (SQF), British Retail Consortium (BRC), International Food Safety (IFS), ISO 22000, Hazard Analysis and Critical Control Points (HACCP), and Global GAP. The benefits of these certifications for food producers are to assure customers of safe food and access to major retailers through demonstrating strong food safety practices.
This document discusses food quality management systems. It begins by defining food quality and the need for quality control in the food industry to meet consumer requirements. It then explains several common food quality management systems used in the industry: ISO, HACCP, TACCP, VACCP, GMP, and GHP. ISO and HACCP are described in more detail. The key elements of producing safe food are effective washing, using safe materials and water, proper cooking temperatures, preventing cross-contamination, and correct storage temperatures.
ABM908 7. Food processing, food quality standards and world food trade.pptxchmeghana1
This document discusses food quality standards and world food trade. It outlines key factors in food quality like safety, intended purpose and satisfying consumer expectations. It then discusses various international and national standards and regulations around food quality in India like ISO, FSSAI, BIS and AGMARK. Finally, it examines aspects of world food trade like the role of WTO, agricultural markets, food security, trade impacts and the increasing global population.
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP). It discusses the history and background of HACCP, how HACCP systems work through prerequisite programs and HACCP plans, and the implications of HACCP for food safety regulations. The presentation aims to explain the basics of HACCP and how it can be used to improve food safety by focusing on prevention of foodborne hazards rather than relying on end-product testing.
Isha singh (haccp- benefits and applications)IshaSingh156
This document discusses the benefits and applications of Hazard Analysis and Critical Control Points (HACCP). HACCP is an internationally recognized systematic approach to identifying and managing food safety hazards. It consists of seven principles including hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. Applying HACCP provides benefits to industry, consumers, and government by improving food safety, quality, public health, and compliance with regulations.
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
Food Quality Management System
(Production Planning and Control)
Food Quality
Need for Food Quality
GFSI
BRC
IFS
SQF 2000
HACCP
ISO 22000
Food Production
Production Planning
This document discusses food safety and quality assurance. It notes that an estimated 600 million people fall ill from contaminated food each year, resulting in over 420,000 deaths. Ensuring food safety is important to prevent disease and malnutrition. Food quality assurance systems aim to maintain standards for raw materials and finished products, produce accurate information for intended purposes, and evaluate performance against requirements to satisfy customers. International food supply chains present challenges for achieving consistent food quality standards.
Food processing technology involves transforming raw agricultural products into finished food products. It aims to extend shelf life, increase variety, provide nutrients, and generate income. There are many unit operations in food processing like heating, cooling, mixing, and packaging. Dehydration is a key operation that removes water from foods to inhibit microbial growth through evaporation or sublimation. The rate of drying depends on processing conditions like air temperature, humidity, and velocity which influence the moisture removal driving force and boundary film thickness at the food surface.
Ashutosh Jaiswal is a quality and food safety manager with 9 years of experience in food manufacturing, catering, and hospitality industries across India, GCC and Africa regions. He has conducted over 800 training batches training over 15,000 candidates in food safety. He has also conducted over 300 food safety audits and implemented several food safety standards in over 50 food manufacturing organizations. The document discusses food safety management systems and various prerequisite programs including premises, transportation and storage, equipment, traceability and recall, and supplier quality assurance. It covers topics such as site selection, design of food premises, cleaning and sanitation, personal hygiene, pest control, temperature control, and supplier approval.
ISO 22000 is a food safety management standard that integrates Hazard Analysis and Critical Control Points (HACCP) principles. It aims to ensure safety throughout the entire food supply chain from production to consumption. The standard outlines eight principles for good hygienic practices including primary production, facility design, operations control, sanitation, personnel hygiene, transportation, product information, and training. It also details the six preliminary steps and seven principles for implementing a HACCP plan to identify and manage food safety hazards. The overall goal is to minimize risks and ensure the safety of food for consumers.
This document outlines a food safety management system program from Shangri-La. It covers topics like HACCP, foodborne illness outbreaks, hazards, and developing an HACCP-based food safety plan. The program introduces concepts such as biological, chemical, and physical hazards. It explains why food safety is important to protect customers, especially high-risk groups, from food poisoning. It also discusses common foodborne pathogens like bacteria and how they can contaminate food if proper controls are not followed. The overall goal is to ensure the highest food safety standards through employee training and implementing an effective HACCP-based food safety management system.
Research and development-in-Food-ProcessingMiroMohamed2
R&D in food processing plays a vital role in driving innovation in the food industry through exploring new technologies, processes, and ingredients. It addresses challenges like improving nutrition, extending shelf life, reducing waste, and developing new products. As the industry evolves, R&D will drive trends like plant-based alternatives, clean label products, personalized nutrition, and sustainable packaging. R&D ensures food safety and quality, and contributes to sustainable practices through eco-friendly packaging and reducing waste and resource usage. Key research areas include food safety, new product development, sustainability, emerging technologies, food preservation, and nutritional research.
9-10 CBLM_ComCooking NC III (Edited).docxBobieTinaya2
This document outlines quality control procedures for commercial kitchens. It discusses establishing ingredient specifications, approved supplier lists, product formulations, standards, manufacturing procedures, in-process record keeping, packaging and labeling requirements, good manufacturing practices, warehousing, and laboratory analysis. Maintaining quality control is important at all stages of food production to ensure product safety and consistency.
This document discusses quality control and food safety. It begins by defining food safety as handling, preparing, and storing food to prevent foodborne illness. It then lists several ways to achieve food safety, such as cleaning surfaces and maintaining hygiene. The document goes on to define quality control as maintaining standards in manufactured products. It discusses three key principles of quality control in the food industry: raw material control, process control using systems like HACCP, and finished product inspection using various tests. Finally, it provides an overview of total quality management, outlining its focus on customer satisfaction and eight key principles.
This document provides an overview of food safety history and concepts. It discusses how food safety emerged as a scientific discipline after outbreaks in the 1990s. The Hazard Analysis and Critical Control Point (HACCP) system was developed in the 1960s and implemented more widely in the 1970s in response to these outbreaks. The document also defines key food safety terms like contamination and introduces the major types of foodborne hazards. It outlines the scope of food safety across the production chain and concludes by discussing how further implementation of standards could continue decreasing foodborne illness worldwide.
New Food Safety Trends a presentation .pptxAnwaar Ahmed
This document discusses various trends and challenges facing the global food industry. It notes increasing competition and slowing economic growth are driving needs for streamlining operations through automation and reducing food waste. Food safety management systems and compliance with regulations are also important. Consumer preferences are changing with tastes, health trends, and desires for variety, convenience and value. Technology updates, product innovation, and skilled labor are challenges food manufacturers must address to remain competitive. Food safety issues can arise across the supply chain from farm to consumer.
Topic covers details around the Food Safety Audit's . Food safety audits are organized activities that aim to evaluate the level of the food safety management system of a food business in the pursuit of protecting public health.
Audits focus on key areas of your operations, such as your food safety management system, food storage, food preparation, sanitation, facility design, and employee hygiene.
Proper planning, extensive knowledge about food safety, and comprehensive digital management tools are the primary keys to acing food safety audits
Type Food Safety Audits
Why are food safety audits important? Consumer Safety ,Regulatory Compliance , Supplier control , Improvement of Operations , Cost reductions Types of food safety audits based on their focus
Compliance audit
Program audit
Management system audit
Key areas of a food safety audit
Food safety management system , Food storage , Food preparation , Sanitation and cleaning ,Facility design , ) Waste management , Employee hygiene
Guide for food safety audit checklist Food preparation
Food safety management system :-
Availability and accuracy of required food safety documentation, such as Standard Operating Procedures (SOPs), HACCP plans, and training records
Adequate record-keeping for temperature logs, cleaning schedules, supplier approvals, and product traceability.
Documentation of corrective actions taken to address identified non-compliance or deviations
Food storage
Proper temperature control on refrigeration units
Correct labeling and dating of food items, ensuring proper rotation and removal of expired or spoiled products.
Prevention of pests, including measures for pest control, regular inspections, and proper waste management
Food preparation
Personal hygiene of employees, including handwashing, wearing appropriate attire (e.g., hair restraints), and maintaining proper grooming.
Adequate provision of handwashing facilities and availability of hygienic supplies, such as soap and towels.
Prevention of cross-contamination, including separation of raw and ready-to-eat foods, proper cleaning and sanitization of equipment, and use of separate cutting boards and utensils.
Sanitation and cleaning
Adequate sanitation practices, including regular cleaning and disinfection of food contact surfaces, equipment, utensils, and food preparation areas.
Verification of cleaning procedures, such as frequency, methods, and use of appropriate cleaning agents.
Adequate provision and maintenance of a 3-compartment sink for tools and utensils.
Facility and equipment
Adequacy and cleanliness of facilities, including storage areas, food preparation areas, and washrooms.
Condition and cleanliness of equipment, utensils, and food contact surfaces.
Maintenance and calibration of equipment, such as thermometers or temperature monitoring devices.
Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), Allergen Control Programs, or other
risk of foodborne illnesse
This document provides an overview of Hazard Analysis Critical Control Point (HACCP) and food safety management systems. It discusses the 7 principles of HACCP including conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. Key points covered include common food safety hazards, temperature danger zones for bacterial growth, Malaysian food regulations, and integrating HACCP with other systems like ISO 22000. The purpose of HACCP is to effectively manage food safety risks and prevent foodborne illnesses.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Food safety standards and certificationsNaim Khalid
This document provides information on various food safety standards and certifications. It discusses the differences between food safety and safe food. It also explains the Global Food Safety Initiative (GFSI) which aims to ensure safe food through continuous improvement in food safety management systems. Several certification programs are described, including Safe Quality Food (SQF), British Retail Consortium (BRC), International Food Safety (IFS), ISO 22000, Hazard Analysis and Critical Control Points (HACCP), and Global GAP. The benefits of these certifications for food producers are to assure customers of safe food and access to major retailers through demonstrating strong food safety practices.
This document discusses food quality management systems. It begins by defining food quality and the need for quality control in the food industry to meet consumer requirements. It then explains several common food quality management systems used in the industry: ISO, HACCP, TACCP, VACCP, GMP, and GHP. ISO and HACCP are described in more detail. The key elements of producing safe food are effective washing, using safe materials and water, proper cooking temperatures, preventing cross-contamination, and correct storage temperatures.
ABM908 7. Food processing, food quality standards and world food trade.pptxchmeghana1
This document discusses food quality standards and world food trade. It outlines key factors in food quality like safety, intended purpose and satisfying consumer expectations. It then discusses various international and national standards and regulations around food quality in India like ISO, FSSAI, BIS and AGMARK. Finally, it examines aspects of world food trade like the role of WTO, agricultural markets, food security, trade impacts and the increasing global population.
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP). It discusses the history and background of HACCP, how HACCP systems work through prerequisite programs and HACCP plans, and the implications of HACCP for food safety regulations. The presentation aims to explain the basics of HACCP and how it can be used to improve food safety by focusing on prevention of foodborne hazards rather than relying on end-product testing.
Isha singh (haccp- benefits and applications)IshaSingh156
This document discusses the benefits and applications of Hazard Analysis and Critical Control Points (HACCP). HACCP is an internationally recognized systematic approach to identifying and managing food safety hazards. It consists of seven principles including hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. Applying HACCP provides benefits to industry, consumers, and government by improving food safety, quality, public health, and compliance with regulations.
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
Food Quality Management System
(Production Planning and Control)
Food Quality
Need for Food Quality
GFSI
BRC
IFS
SQF 2000
HACCP
ISO 22000
Food Production
Production Planning
This document discusses food safety and quality assurance. It notes that an estimated 600 million people fall ill from contaminated food each year, resulting in over 420,000 deaths. Ensuring food safety is important to prevent disease and malnutrition. Food quality assurance systems aim to maintain standards for raw materials and finished products, produce accurate information for intended purposes, and evaluate performance against requirements to satisfy customers. International food supply chains present challenges for achieving consistent food quality standards.
Food processing technology involves transforming raw agricultural products into finished food products. It aims to extend shelf life, increase variety, provide nutrients, and generate income. There are many unit operations in food processing like heating, cooling, mixing, and packaging. Dehydration is a key operation that removes water from foods to inhibit microbial growth through evaporation or sublimation. The rate of drying depends on processing conditions like air temperature, humidity, and velocity which influence the moisture removal driving force and boundary film thickness at the food surface.
Ashutosh Jaiswal is a quality and food safety manager with 9 years of experience in food manufacturing, catering, and hospitality industries across India, GCC and Africa regions. He has conducted over 800 training batches training over 15,000 candidates in food safety. He has also conducted over 300 food safety audits and implemented several food safety standards in over 50 food manufacturing organizations. The document discusses food safety management systems and various prerequisite programs including premises, transportation and storage, equipment, traceability and recall, and supplier quality assurance. It covers topics such as site selection, design of food premises, cleaning and sanitation, personal hygiene, pest control, temperature control, and supplier approval.
ISO 22000 is a food safety management standard that integrates Hazard Analysis and Critical Control Points (HACCP) principles. It aims to ensure safety throughout the entire food supply chain from production to consumption. The standard outlines eight principles for good hygienic practices including primary production, facility design, operations control, sanitation, personnel hygiene, transportation, product information, and training. It also details the six preliminary steps and seven principles for implementing a HACCP plan to identify and manage food safety hazards. The overall goal is to minimize risks and ensure the safety of food for consumers.
This document outlines a food safety management system program from Shangri-La. It covers topics like HACCP, foodborne illness outbreaks, hazards, and developing an HACCP-based food safety plan. The program introduces concepts such as biological, chemical, and physical hazards. It explains why food safety is important to protect customers, especially high-risk groups, from food poisoning. It also discusses common foodborne pathogens like bacteria and how they can contaminate food if proper controls are not followed. The overall goal is to ensure the highest food safety standards through employee training and implementing an effective HACCP-based food safety management system.
Research and development-in-Food-ProcessingMiroMohamed2
R&D in food processing plays a vital role in driving innovation in the food industry through exploring new technologies, processes, and ingredients. It addresses challenges like improving nutrition, extending shelf life, reducing waste, and developing new products. As the industry evolves, R&D will drive trends like plant-based alternatives, clean label products, personalized nutrition, and sustainable packaging. R&D ensures food safety and quality, and contributes to sustainable practices through eco-friendly packaging and reducing waste and resource usage. Key research areas include food safety, new product development, sustainability, emerging technologies, food preservation, and nutritional research.
9-10 CBLM_ComCooking NC III (Edited).docxBobieTinaya2
This document outlines quality control procedures for commercial kitchens. It discusses establishing ingredient specifications, approved supplier lists, product formulations, standards, manufacturing procedures, in-process record keeping, packaging and labeling requirements, good manufacturing practices, warehousing, and laboratory analysis. Maintaining quality control is important at all stages of food production to ensure product safety and consistency.
This document discusses quality control and food safety. It begins by defining food safety as handling, preparing, and storing food to prevent foodborne illness. It then lists several ways to achieve food safety, such as cleaning surfaces and maintaining hygiene. The document goes on to define quality control as maintaining standards in manufactured products. It discusses three key principles of quality control in the food industry: raw material control, process control using systems like HACCP, and finished product inspection using various tests. Finally, it provides an overview of total quality management, outlining its focus on customer satisfaction and eight key principles.
This document provides an overview of food safety history and concepts. It discusses how food safety emerged as a scientific discipline after outbreaks in the 1990s. The Hazard Analysis and Critical Control Point (HACCP) system was developed in the 1960s and implemented more widely in the 1970s in response to these outbreaks. The document also defines key food safety terms like contamination and introduces the major types of foodborne hazards. It outlines the scope of food safety across the production chain and concludes by discussing how further implementation of standards could continue decreasing foodborne illness worldwide.
New Food Safety Trends a presentation .pptxAnwaar Ahmed
This document discusses various trends and challenges facing the global food industry. It notes increasing competition and slowing economic growth are driving needs for streamlining operations through automation and reducing food waste. Food safety management systems and compliance with regulations are also important. Consumer preferences are changing with tastes, health trends, and desires for variety, convenience and value. Technology updates, product innovation, and skilled labor are challenges food manufacturers must address to remain competitive. Food safety issues can arise across the supply chain from farm to consumer.
Topic covers details around the Food Safety Audit's . Food safety audits are organized activities that aim to evaluate the level of the food safety management system of a food business in the pursuit of protecting public health.
Audits focus on key areas of your operations, such as your food safety management system, food storage, food preparation, sanitation, facility design, and employee hygiene.
Proper planning, extensive knowledge about food safety, and comprehensive digital management tools are the primary keys to acing food safety audits
Type Food Safety Audits
Why are food safety audits important? Consumer Safety ,Regulatory Compliance , Supplier control , Improvement of Operations , Cost reductions Types of food safety audits based on their focus
Compliance audit
Program audit
Management system audit
Key areas of a food safety audit
Food safety management system , Food storage , Food preparation , Sanitation and cleaning ,Facility design , ) Waste management , Employee hygiene
Guide for food safety audit checklist Food preparation
Food safety management system :-
Availability and accuracy of required food safety documentation, such as Standard Operating Procedures (SOPs), HACCP plans, and training records
Adequate record-keeping for temperature logs, cleaning schedules, supplier approvals, and product traceability.
Documentation of corrective actions taken to address identified non-compliance or deviations
Food storage
Proper temperature control on refrigeration units
Correct labeling and dating of food items, ensuring proper rotation and removal of expired or spoiled products.
Prevention of pests, including measures for pest control, regular inspections, and proper waste management
Food preparation
Personal hygiene of employees, including handwashing, wearing appropriate attire (e.g., hair restraints), and maintaining proper grooming.
Adequate provision of handwashing facilities and availability of hygienic supplies, such as soap and towels.
Prevention of cross-contamination, including separation of raw and ready-to-eat foods, proper cleaning and sanitization of equipment, and use of separate cutting boards and utensils.
Sanitation and cleaning
Adequate sanitation practices, including regular cleaning and disinfection of food contact surfaces, equipment, utensils, and food preparation areas.
Verification of cleaning procedures, such as frequency, methods, and use of appropriate cleaning agents.
Adequate provision and maintenance of a 3-compartment sink for tools and utensils.
Facility and equipment
Adequacy and cleanliness of facilities, including storage areas, food preparation areas, and washrooms.
Condition and cleanliness of equipment, utensils, and food contact surfaces.
Maintenance and calibration of equipment, such as thermometers or temperature monitoring devices.
Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), Allergen Control Programs, or other
risk of foodborne illnesse
This document provides an overview of Hazard Analysis Critical Control Point (HACCP) and food safety management systems. It discusses the 7 principles of HACCP including conducting a hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and documentation. Key points covered include common food safety hazards, temperature danger zones for bacterial growth, Malaysian food regulations, and integrating HACCP with other systems like ISO 22000. The purpose of HACCP is to effectively manage food safety risks and prevent foodborne illnesses.
Similar to challenge to food quality during COVID-19 (20)
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
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This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
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How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
Chapter 4 - Islamic Financial Institutions in Malaysia.pptx
challenge to food quality during COVID-19
1.
2. Challenges to food quality during
Covid-19
Food Quality Management
FST-213
Mam Adan
3. Contents
• Introduction
• Challenges to food quality
during COVID-19
• Quality assurance protocols.
• Methods of preservation food
quality during COVID-19
• Role of technology in
preserveing food quality
• Effect on neutrional value
• Case studies and success stories
4. 1.Introduction
• The term food quality represents the
sum of all properties and attributes of a
food item that are acceptable to the
customer.
• COVID-19 is a respiratory disease
spread throughout the world, caused by
a virus discovered in 2019 and named
SARS-CoV-2
• It is a contagious disease that spreads
when an infected person spreads
respiratory droplets in the air
5. • The pandemic's effects on food
quality have been multifaceted,
influencing everything from
production and distribution to
consumer behavior.
• With lockdowns, travel
restrictions, and disruptions in
supply chains, the global food
industry faced many challenges.
6. Challenges
• These challenges can be categorized into different
stages of the food supply chain:
Production and Harvesting:
o Labor Shortages: Lockdowns, social
distancing measures, and health concerns have
led to a shortage of labor in agriculture.
o Supply Chain Disruptions: Disruptions in the
supply chain, including transportation and
logistics, can result in delays in getting fresh
produce from farms to processing facilities.
7. Processing and Manufacturing:
• Worker Safety Measures: To adhere to
safety guidelines, food processing
facilities have had to implement
measures such as social distancing and
increased sanitation.
• Supply Chain Disruptions:
Interruptions in the supply chain can
also affect the availability of ingredients
for food processing.
8. Distribution and Transportation:
• Logistical Challenges:
• Movement restrictions and lockdowns have
disrupted transportation networks, leading
to delays in the distribution of food
products.
• Perishable goods may suffer from extended
transit times, impacting their freshness and
quality.
9. Retail and Consumer Environment:
• Shifting Consumer Behavior:
Changes in consumer behavior, such
as increased reliance on online
shopping and a preference for
packaged goods, have influenced the
types of food products that are in
demand.
• This shift may affect the quality
expectations of consumers.
10. Regulatory Challenges:
• Some regulatory agencies have
temporarily relaxed certain
standards to ensure the
continued availability of food
products during the pandemic.
While this is done to address
immediate concerns, it may lead
to compromises in
foodqualitysafety.
11. 2.Quality assurance
Definitions
• Quality assurance can be defined as “part of quality
management focused on providing confidence that
quality requirements will be fulfilled.” a service or
product, especially by means of attention to every stage
of the process of delivery or production.
12. Quality assurance process
• Here's how stages of the quality assurance
process can be mapped to the PDCA model:
• Stage 1: Plan
• In this first crucial stage, a quality assurance
technician or manager will determine clear-
cut goals to produce high-quality products
and suggest suitable processes to execute
those objectives.
• Stage 2: Do
• As the name suggests, this stage allows the
implementation of the processes identified in
the previous phase.
13. Conti…...
• Stage 4: Act/Adjust
• In this final stage, the organization takes action to
improve the quality plan based on the results of the
previous stage. This involves making changes to the
quality plan, implementing new procedures, and
continuing to monitor the quality results.
14. Quality assurance protocol/Methods
• QA (Quality Assurance) methods and tools are
techniques and instruments utilized to ensure that
products and services meet or exceed established quality
standards. To commonly used quality assurance
methods, we include:
• Identifying processes
• Quality audit
• Control charts
• Benchmarking
• Cause and effect diagrams
15. Conti……
• Identifying processes
• Identifying processes involves defining organizational
processes and standards at the beginning of a project to
ensure that the development team follows the right path.
• Quality audit
• Is a systematic method used to determine how the
outlined processes and standards perform during the
development and design period. For example, a quality
audit might involve reviewing the design documents to
ensure that they meet the project requirements.
16. Role of quality assurance during COVID-19
• Encourage promoting social protection programmes for
food insecure households, possibly through digital cash
transfers but also through in-kind food where food
availability is jeopardised, or inflation risk elevated.
• Ensure that critical food supply chains are maintained,
including between rural, peri-urban and urban areas,
focusing on vulnerable smallholder farmers and food
workers.
17. 3.Food Preservation
Definition
• Food preservation can be defined as “The process of
treating and handling food in such a way as to stop or
greatly slow down spoilage and prevent foodborne
illness while maintaining nutritional value, texture and
flavour.”
• This slows down the decomposition and rancidification
process. Food preservation may also include processes
that inhibit visual deterioration
• Many processes designed to preserve food involve more
than one food preservation method.
18. Need Of Food Preservation During Covid-19
• Food is a basic need for existence and thus the
food industry can never be shut even at the time
of a pandemic. The COVID-19 pandemic has
exposed the lapses in the current food system and
it is understood.
• During COVID-19 food preservation was
necessary in case of both food have to prevent
consumers from food bourne illnesses and
COVID- 19.
19. Methodes Of Preservation During Covid-19
• Several measures are recommended to public for
preservation of food and to prevent both food spoilage
and wastage.
• Of Good Container/Packaging Material
• Public was recommended to use good quality container
for storage of food product so this could prevent the loss
of moisture,microbial attack, and other contaminants etc.
20. Continued.....
• Freezing Process
• To safely freeze fresh fruits and vegetables, it is
important to:
• Select proper food packaging, such as rigid containers or
flexible bags or wraps.
• Select food for freezing. Choose young, tender
vegetables or well-ripened fruits for freezing.
• Blanching
• Blanching is defined as “Blanching is scalding vegetables
in boiling water or steam for a short time. It is typically
followed by quick, thorough cooling in very cold or ice
water.
21. Continued...
• Blanching stops enzyme actions
which otherwise cause loss of
flavor, color and texture. In
addition, blanching removes some
surface dirt and microorganisms,
brightens color and helps slow
vitamin losses.
22. Industrial Methode Of Preservation During Covid-19
• Following are some methode of preservation taken on
industrial scale for preservation during Covid-19
• Food Irradiation
• Food irradiation is a technique that uses radiation waves to
kill germs that can cause food poisoning
• Addition Of Preservatives in Food Industry
• Preservatives are chemicals or substances that are used in
food products to improve their quality and shelf life
23. 4.Role of technology
• Technology played a
crucial role in preserving
food quality during
COVID-19 by facilitating
contactless processes,
enhancing supply chain
visibility, and ensuring
efficient monitoring of
storage conditions.
24. 4.1.Online Ordering and
Delivery:
• Highlighting the surge in
online food delivery services.
• Contactless delivery options to
minimize human contact.
• Technology facilitating the
seamless ordering and delivery
process.
25. 4.2.Contactless Payments:
• Role of digital payment methods in reducing
physical contact.
• Encouraging the adoption of cashless
transactions for food purchases
4.3.Food Safety Standards
• Adherence to food safety regulations during
the pandemic.
• Technology-driven solutions for compliance
and monitoring.
• Examples of innovative tools ensuring food
safety.
26. 4.4.Supply Chain Management:
• Challenges faced in the food
supply chain during the
pandemic.
• Implementation of technology
to ensure the efficient flow of
goods.
• Monitoring tools for real-time
visibility into the supply chain.
27. 4.5.Waste Reduction:
• Addressing the issue of food wastage during COVID-19.
• Technology-enabled solutions for optimizing inventory.
• Data analytics for predicting demand and minimizing
surplus.
4.6.Advanced Tracking Technologies:
• Utilizing GPS and tracking systems for efficient logistics.
• Real-time tracking of food shipments to prevent delays.
• Ensuring timely and accurate deliveries through
technology.
28. 5.Effect on nutritional value
• Quality of Fresh Produce:
• Examine the effects on the quality of fresh fruits,
vegetables, and other perishable items.
• Discuss potential nutrient loss during storage and
transportation delays.
• supply Chain Disruptions:
• Discuss disruptions in the food supply chain due to
lockdowns and restrictions.
• Highlight the impact on the availability and variety of
food products.
29. • Changes in Dietary Pattern:
• Explore shifts in consumer behavior and dietary patterns
during the pandemic.
• Discuss the increased reliance on certain types of food
and its nutritional implications.
30. • Quality of Fresh Produce:
• Examine the effects on the quality of fresh fruits,
vegetables, and other perishable items.
• Discuss potential nutrient loss during storage and
transportation delays.
• Processed and Packaged Foods:
• Analyze changes in the consumption of processed and
packaged foods.
• Discuss the nutritional implications of increased reliance
on such products.
31. • Economic Impact on Food Choices:
• Explore the economic repercussions of the pandemic on
food choices.
• Discuss how budget constraints may lead to alterations
in dietary habits.
• Health Awareness and Nutrition:
• Highlight the increased focus on health and nutrition
during the pandemic.
• Discuss how individuals have become more conscious of
their food choices.
32. • Government Interventions:
• Explore initiatives taken by governments to
ensure food quality and nutritional
standards.
• Discuss policies and regulations
implemented to address challenges in the
food supply chain.
33. 6.Case studies and success stories
• Here are a few case studies and success stories related to
the preservation of food quality during the COVID-19
pandemic:
• Cold Chain Innovations:
• In response to supply chain disruptions, some
companies implemented advanced cold chain
technologies to maintain the integrity of perishable
goods. This helped in preserving the quality of fruits,
vegetables, and other temperature-sensitive items.
34. • Localized Sourcing and Production:
• Some businesses shifted towards sourcing
ingredients locally and optimizing
production processes to minimize
transportation delays.
• This not only supported local economies but
also ensured fresher products for consumers.
35. • Government Interventions:
• Explore initiatives taken by governments to ensure food
quality and nutritional standards.
• Discuss policies and regulations implemented to address
challenges in the food supply chain
• Modified Atmosphere Packaging (MAP):
• Several food manufacturers adopted MAP techniques to
extend the shelf life of products. By adjusting the gas
composition within packaging, they could control the
ripening process of fruits and vegetables, preventing
spoilage.
36. • Adaptive Packaging Solutions:
• Packaging companies developed adaptive
solutions, incorporating antimicrobial materials
and designs that enhanced the safety and
longevity of food products.
• This played a significant role in preventing
contamination and spoilage.
37. • Smart Storage Solutions:
• Implementing smart storage technologies, such as
temperature and humidity-controlled environments, became
crucial.
• Companies invested in state-of-the-art warehouses equipped
with sensors and monitoring systems to ensure optimal
conditions for food preservation.