An allergen is any substance (antigen), most often eaten or inhaled, that is recognized by the immune system and causes an allergic reaction. Dust, pollen and pet dander are all common allergens, but it is possible to be allergic to anything.The eight allergen foods identified by the law are: • Milk. • Eggs. • Fish (e.g., bass, flounder, cod) • Crustacean shellfish (e.g., crab, lobster, shrimp) • Tree nuts (e.g., almonds, walnuts, pecans) • Peanuts. • Wheat. • Soybeans 2. Basic definition to know, it is a condition/state, National Food Security Act (Right to Food Act) India, 12 September 2013. 3. Umbrella, describe image 4. Quality > long-term relationship, profitability, branding (Elfi, Coke, Kurkuray, calza) Fraud > Olive oil, milk, honey, saffron, Tea, powdered condiments 5. Additional concerns including physical personnel & operational security, industrial sabotage, terrorism, adulteration 6. Salmonella (bacterium) raw & undercooked meat, dairy, egg shells. Food must be thoroughly cooked. Diarrhea may result in typhoid fever, 65-degree C for at least 3 min, avoid eating raw eggs, undercooked meat, poultry. Bleach can kill it while cleaning floors etc. 7. Clean> wash hands, utensils, food etc Clear> separate raw cooked, meat veg, poultry fruits etc Chill> low temp, food preservation, lessen bacterial activity Cook> high temp, kill bacteria, thoroughly A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in production which cannot be eliminated through testing the final product. If I was provided with 7 days to cut a tree I’ll take 6 days to sharpen the axe.

2. FOOD SECURITY
 Food and Agriculture Organization (FAO)
 When all people, at all times, have physical, social
and economic access to sufficient, safe and nutritious
food that meets their dietary needs and food
preferences for an active and healthy life.
2

3. FOOD PROTECTION
3

4. FOOD QUALITY
 Characteristics of food that are acceptable to consumer
 Critical to satisfy the customer to retain their loyalty
FOOD FRAUD
 Intentional deception for economic gain
4

5. FOOD DEFENSE
 Protection of food from intentional contamination or
adulteration by biological, chemical, physical, or
radiological agents for the purpose of causing harm
FOOD SAFETY
 Handling, preparation & storage of food in ways that
prevent food borne illness.
5

6. 5 W 1 H :
•WHAT
•WHY
•WHERE
•WHEN
•WHO
&
•HOW
6

7. FOOD BORNE ILLNESS
 Food borne disease, Food poisoning
 Any illness resulting from consumption of spoiled or
near to spoilage food (due to pathogenic bacteria,
viruses, parasites, toxins)
7What…?

8. FOOD SAFETY
 2010 Dietary Guideline for Americans
 Four ‘C’ Clean, Clear, Chill, Cook
Five Key Principles by WHO
a. Prevent contamination of food with pathogens to avoid illness
b. Separate raw & cooked foods to avoid cross-contamination
c. Cook foods for appropriate time & temp to kill pathogens
d. Store foods at appropriate temperature
e. Do use safe water & safe raw materials
8What…?

9. WHY…?
 S saves the investment in longer run
 A abandons the customers to get infected
 F facilitates traceability
 E ensures compliance with legislation
 F food quality standards satisfied
 O obtains safe food
 O organizes the staff for teamwork
 D drives the organization towards success

10. WHERE…?
 At surroundings
 At every entry level
 At production/processing stage
 At distribution/dispatch of ingredients
 At supply chain of final product
in short…
 Everywhere
10

11. WHEN…?
 As pre-requisite
 Before
happening/likelihood
of vulnerability
11 WHO…?
 Dedicated teams for dedicated
tasks
but…
 Every person has equal
importance in the system
therefore every person is
equally responsible for food
safety

12. HOW…? 12
HOW FOOD BECOMES UNSAFE

13. 13

14. TYPES OF CONTAMINATION – HAZARDS ASSOCIATED WITH FOOD

15. TYPES OF CONTAMINATION – HAZARDS ASSOCIATED WITH FOOD

16. TYPES OF CONTAMINATION – HAZARDS ASSOCIATED WITH FOOD

17. TYPES OF CONTAMINATION – HAZARDS ASSOCIATED WITH FOOD

18. FAT TOM
 Encouraging food borne pathogens
 F > Food
 A > Acidity
 T > Temperature
 T > Time
 O > Oxygen
 M > Moisture
18

19. FOOD
A
T
T
O
M
Foodborne microorganisms need nutrients to grow. These
are commonly found in potentially hazardous food, such as
meat, poultry, dairy products, and eggs.
19

20. pH is a measurement of how acidic or alkaline a food is.
pH 4.6-7.6=neutral to slightly acid (bacteria grows best)
F
ACIDITY
T
T
O
M
20

21. Temperature Danger Zone = 05-57° C (41-135° F)
Food must be handled very carefully when it is:
*Thawed *Cooked *Cooled *Reheated
F
A
TEMPERATURE
T
O
M
21

22. • Foodborne microorganisms need sufficient
time to grow & kill too
• They are capable of doubling their
population every twenty minutes
• If potentially hazardous food remains in the
temperature danger zone for four hours or
longer, foodborne microorganisms can
grow to levels high enough to make
someone ill
F
A
T
TIME
O
M
22

23. While most microorganisms need oxygen to grow, some do not!
Examples of foods that are associated with bacteria that do not need
oxygen to grow are:
o Cooked rice
o Untreated garlic-and-oil mixtures
o Baked potatoes
23
F
A
T
T
OXYGEN
M

24. Water Activity Food Examples
0.95 Fresh Fruit, Meat, Milk
0.95-0.9 Cheese
0.9-0.85 Margarine
0.85-0.8 Salted Meats
0.8-0.75 Jam
0.75-0.65 Nuts
0.65-0.6 Honey
0.5 Pasta
0.3 Dried Vegetables
0.2 Crackers
Perishability
24
F
A
T
T
O
MOISTURE

25. 25
 Guidelines
 System for ensuring that
products are consistently
produced and controlled
according to quality standards
 Designed to minimize the risks
involved in production which
cannot be eliminated through
testing the final product

26. 26

27. 27

28. 28

29. 29

30. 10 PRINCIPLES OF GMP
1. Write the procedures
2. Follow the written procedures
3. Document for traceability
4. Design the facilities
5. Maintain the facilities
30
6. Validate the work
7. Job competency
8. Cleanliness
9. Component control
10. Auditing for compliance

31. ISO 22000
 International standard that defines the
requirements of food safety management
system for food safety and hygiene covering all
organizations in food chain.
31
ELEMENTS
 Interactive communication
 System management
 Control of food safety hazards through pre-requisite programs & HACCP
plans
 Continual improvement and updating of the food safety management system

32. ISO 22000:2005
32
 Dangers analysis
 Identification of Critical Points of Control
 Identification of Critical Limits
 Installation of Surveillance Processes of Critical Points of
Control, Undertaking of Corrective Actions
 Installation of Surveillance and Filing processes under HACCP
 HACCP Verification
7 AXIS

33. 33

34. ISO 22000:2005
34
 Increasing the level of food safety
 Creating competitive advantage
 The management of business risk
 The investment attraction
 Improving the image of the organization
 The reduction in operating costs and savings
 Introduce internationally recognized processes to your business
 Give suppliers and stakeholders confidence in your hazard controls
 Introduce transparency around accountability and responsibilities
 Continually improve and update your systems so it stays effective
BENEFITS

35. YOUR ROLE IN KEEPING FOOD SAFE
35
 Control the Time and Temperature of Food
DON’T let food stay too long at temperatures that
are good for pathogen growth.
 Prevent Cross-Contamination:
DON’T transfer pathogens from one food to
another.
DON’T transfer pathogens from one surface to
another.

36. YOUR ROLE IN KEEPING FOOD SAFE
36
 Prevent Cross-Contact:
 Clean and sanitize surfaces that have come
in contact with an allergen.
 Inspect food packaging for leaks or spills that
can cause cross-contact.
 Wash hands and change gloves after
handling allergens and before handling
allergen-free food.
 Clean and sanitize anything that touches
food.

37. HOW AND WHEN TO WASH YOUR HANDS
 Hand washing should take atleast 20 sec
 After :
 Coming in contact with raw food
 Using washroom
 Handling garbage
 Sneezing
 or before Eating/ Drinking
 Smoking

38. OTHER IMPORTANT PRACTICES
 Eating, Drinking, Smoking, and Chewing
Gum, Tobacco or E-Cigarettes:
NEVER do above mentioned things in the
following areas
 In food-handling areas
 In food storage areas
 Only use designated areas
 Use appropriate PPEs

39. OTHER IMPORTANT PRACTICES
 Food should be kept in temp safe zone
 While receiving food check overall condition of
the vehicle
 Condition of the product
 Signs of pests in the vehicle
 Correct truck temperature
 Avoid keeping food in temp danger zone
 Keep & maintain temperature logs
 Store ready-to-eat food above uncooked food

40. OTHER IMPORTANT PRACTICES
 Follow FIFO based on expiry date
 Keep cleaning chemical away from food
 Store foods atleast 6” above the ground & away
from walls
 Discard food properly if spoiled
 Read labels
 Clean & sanitize any surface that touches food
 Remove garbage as quickly as possible
 Adopt good waste management practices

41. OTHER IMPORTANT PRACTICES
 Report illness to immediate boss
 Attend relevant training sessions and
seminars
 Training plan for sub-ordinates
 Regular medical check-ups of food handlers
 Awareness of quality policy, nature of food
under dealing
 Regular monitoring and documentation

42. THANK YOU FOR BEARING
QUESTIONS…???
42