This document discusses food safety management systems. It defines food safety and hazards, and compares good manufacturing practices (GMP), good hygiene practices (GHP), and good agricultural practices (GAP). Common food safety requirements include prerequisite programs, HACCP, and ISO 22000. An effective food safety management system actively controls risks through procedures, training, monitoring, and corrective actions. The seven principles of HACCP provide a framework for identifying and managing food safety hazards. Record keeping is essential for verifying that food safety controls are implemented properly.

1. TOPIC- FOODSAFETY MANAGEMENTSYSTEM
SUBMITTED BY-
JAY PRAKASH
M.TECH (DAIRY TECH.)
1ST SEMESTER
DSFT, IAS, BHU

2. CONTENT
Definition of food safety and hazards
Difference among GMP GHP GAP
Common food safety requirement
HACCP and ISO 22000
Food safety management
ISO 14000
Food safety programs
Active managerial control
Principles of HACCP
Conclusion
Reference

3. DEFINATION OF FOOD SAFETY AND HOZARDS
Food safety
A food safety is the assurance that food will not cause harm to the
consumer when it is prepared and eaten according to its intend
use.
Food hazards.
Foods can become unsafe and have the potential to cause harm
through hazards.

4. Difference between GMP,GHP,GAP
GMP-Manufacture and process controls and includes supplier control
specification calibration of equipment design where condition for
food safety can be achieved maintained and monitored .
GHP- System measures for maintaining hygiene and sanitation and
include personal hygiene and employee health condition
maintenance of plants and equipments .
GAP- It is a particles that insure environment economical and social
sustainability for on farm particles resulting in safe and quality food
and non food agricultural products.
-

5. Common food safety requirements
 Prerequisite Programes (PRP)
 Good agricultural practice (GAP)
 Good hygiene practices (GHP)
 Hazard analysis and critical control point (HACCP)

6. HACCP AND ISO -22000
HACCP-A system which identifiles evaluates and controls hazards
which are significant for food safety.
ISO 22000- is a generic food safety management standard. It can be
used by used by any organization directly or indirectly involved in
the food chain. ISO -22000 integrates the codes elementaries
commission 7 principle of HACCP and dynamically combine it with
PRP necessary to control and reduce any food safety hazards.

7. 8-3
Food Safety Management Systems
Food safety management system:
1. Group of practices and procedures
intended to prevent foodborne illness.
2. Actively controls risks and hazards
throughout the flow of food.

8. ISO 14000
ISO14000 is a family of standards related to environmental management
that exist to help organization minimize how their operations negatively
affect the environment, comply with applicable laws, regulation, and
other environmentally oriented requirements and continually improve the
above.
➢ ISO 14000 is a similar to ISO 9000 quality management.
➢ The requirement of ISO 14000 are an integral part of the European
Union’s Eco-management and audit scheme (EMAS)
▪ ISO 14012 – Qualification criteria for environmental auditors.
▪ ISO 14011 – Audit procedure.
▪ ISO 14010 – General principle for environmental auditing.
▪ ISO 14004 – Guidelines on EMS principles , systems and supporting
techniques.
▪ ISO 14001 – Environmental management systems specifications with
guidance for uses.

9. Food Safety Programs
These are the foundation of a food safety management system:
Food safety training program
Quality control and
assurance program
Supplier selection and
specification program
Personal hygiene program

10. Food Safety Programs
These are the foundation of a food safety management system:
8-5
Standard operating
procedures (SOPs)
Pest control program
Facility design and equipment
maintenance program
Cleaning and
sanitation program

11. Active Managerial Control
Focuses on controlling the five most common risk factors for
foodborne illness:
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene

12. Active Managerial Control
There are many ways to achieve active managerial control in
the operation:
 Training programs
 Manager supervision
 Incorporation of standard operating procedures (SOPs)
 HACCP
These are critical to the success of active managerial control:
 Monitoring critical activities in the operation
 Taking the necessary corrective action when required
 Verifying that the actions taken control the risks factors

13. Active Managerial Control
The FDA provides recommendations for
controlling the common risk factors for
foodborne illness:
 Demonstration of knowledge
 Staff health controls
 Controlling hands as a vehicle of
contamination
 Time and temperature parameters for
controlling pathogens
 Consumer advisories

14. HACCP THE APPROCH
 HACCP is based on identifying significant biological,
chemical, or physical hazards at specific points within
a product’s flow through an operation.
 Once identified, hazards can be prevented, eliminated,
or reduced to safe levels.

15. The 7 HACCP Principles
The seven HACCP principles:
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation

16. Principle 1: Conduct a hazard analysis
 Identify potential hazards in the food served by looking at how it
is processed
 Identify TCS food items and determine where hazards are likely to occur
for each one; look for biological, chemical, and physical contaminants

17. Principle 2: Determine critical control
points (CCPs)
 Find points in the process where identified
hazards can be prevented, eliminated, or
reduced to safe levels—these are the CCPs
 Depending on the process, there may be
more than one CCP

18. Principle 3: Establish critical limits
 For each CCP, establish minimum or
maximum limits
 These limits must be met to
o Prevent or eliminate the hazard
o Reduce it to a safe level
Critical
Limit

19. Principle 4: Establish monitoring procedures
 Determine the best way to check critical limits
Make sure they are consistently met
 Identify who will monitor them and how often

20. Principle 5: Identify corrective actions
 Identify steps that must be taken when a
critical limit is not met
 Determine these steps in advance

21. Principle 6: Establish verification procedures.
 Determine if the plan is working as intended
 Evaluate the plan on a regular basis using
o Monitoring charts
o Records
o Hazard analysis
 Determine if your plan prevents, reduces, or
eliminates identified hazards

22. Principle 7: Establish procedures for
record keeping and documentation
Keep records for these actions:
 Monitoring activities
 Corrective actions
 Validating equipment (checking for good
working condition)
 Working with suppliers (invoices,
specifications, etc.)

23. HACCP
These specialized processing methods require a
variance and may require a HACCP plan:
 Smoking food as a method to preserve it (but not to
enhance flavor)
 Using food additives or components such as vinegar to
preserve or alter food so it no longer requires time and
temperature control for safety
 Curing food
 Custom-processing animals

24. These specialized processing methods require a
variance and may require a HACCP plan:
 Packaging food using ROP methods including
o MAP
o Vacuum-packed
o Sous vide
 Treating (e.g. pasteurizing) juice on-site and packaging it
for later sale
 Sprouting seeds or beans

25. CONCLUSION
 ISO is the International Organization for Standardization, set up with
the objective to promote the developments of standards and related
activities for facilitating international exchange of goods and
services.
 The standards allow a wide flexibility, but, at the same time are
rigid too.
 They permit a supplier to formulate his own quality policy and
write the quality manual, procedures and instructions in his own
way, within the framework of the system elements, but does not
allow rendering of non- conforming products or services.

26. REFFERENCE
➢ Arvanitoyannis, I. S. (2009). HACCP and ISO 22000:
Application to foods of animal origin. John Wiley & Sons.
➢ De Silva, T. (2020). Integrating Business Management
Processes: Volume 2: Support and Assurance Processes. CRC
Press.
https://www.iso.org/home.html