Here are the answers to the questions: 1. Food labelling 2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever. 3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives. 4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction. 5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow

1. Training Module on Food Safety, OPRP & CCP

2. Overview
In the food manufacturing sector or even in food
service, it has been realised by business owners that
in order to compete in business they have to offer the
best quality products as well as safe and wholesome
food.

3. What is Food Safety ?
 Is a scientific discipline describing handling, preparation, and storage
of food in ways that can prevent food borne illness. This includes a
number of routine activities that should be followed to avoid
potentially severe hazards.
 FOOD SAFETY considerations include practices relating to:
• Food Labelling
• Food Additives
• Pesticide Residues
• Food Hygiene

4. FOOD LABELLING
A panel found on the package of food which contains a variety of
information about the nutritional value. It also includes the production
date, best before or expiry date, serving size, number of calories, grams
of fat, etc. This information is very helpful for people who are trying to
restrict consumers about their intake, chemical reactions, etc.

5. FOOD ADDITIVES
Substances that are added to food to preserve flavour, incorporate
colour or enhance its taste and appearance.

6. PESTICIDE RESIDUES
Refers to the pesticides that may remain on the food crops after
harvesting. These chemicals may have allergic reactions or may affect
human health severely.

7. FOOD HYGIENE
 Unhygienic food can transmit disease from one person to another. Ex. Flies sitting
on food items
 Also, food can serve a medium of growth for bacteria that can cause food
poisoning. Ex. dysentery, loose motions
5 key principles of food hygiene :
1. Prevent food contamination with pathogens spreading from people, pets and
pests
2. Separate the raw and cooked foods to prevent contaminating the cooked foods.
3. Cook for appropriate temperature to kill pathogens
4. Store food at proper temperature.
5. Use safe and potable water, good quality raw materials.

8. Food Hygiene : 4’C
• Chilling helps to stop harmful bacteria
from growing in foods that are highly
susceptible to spoilage.
• Ex. Milk, vegetables
• Cooking helps to kill harmful bacteria in
food
• Effective cleaning gets rid of bacteria
on hands and equipment
• Clear and clean as you go
• Do not let food waste build up
•When bacteria are spread between
food, surfaces and equipment
•Foreign matter enters into food
matter
•Wash hands while working in
process area
Cross
Contamination Cleaning
Chilling
Cooking

9. Food Safety Hazards

10. 1. Physical Hazards
Usually results from accidental contamination and poor food
handling practices. This may include-
• Glass pieces
• Human hair
• Nails
• Nail polish
• Jewellery ornaments
• Metal pieces from worn out utensils
• Stones
• Wood
• Dust/Sand

11. 2. Chemical Hazards
 Can occur at any point during harvesting.
 Toxic chemicals used for -
• Pest control
• Mopping floors
• Sanitising food contact surfaces
May even come in contact with food and may
result in contamination.
 Machine grease coming in contact with
food.
 Overdose of additives / intentionally added
chemicals.

12. 3. Biological Hazards
Occurs when food gets contaminated by
micro-organisms present in air, water, soil,
animals, human body, faecal matter, etc.
M/o that cause food borne illness include
bacteria, virus and parasites.

13. Food Spoilage
• Signs of spoilage
1) Off odours
2) Discolouration
3) Slime/ Stickiness
4) Mould growth
5) Change in texture – dry or spongy
6) Unusual taste
7) Production of gas
8) Puffed cans
• Prevention of spoilage/ Preservation
1) Cooking at high temperature
2) Low temp, refrigeration, freezing
3) Dehydration, ex: soup
4) Chemicals, ex: salt, sugar
5) Vacuum packing
6) Irradiation

14. What if the food is NOT safe ?
- Food Poisoning
Food Poisoning is an acute illness, which usually occurs within 1 to 36
hours of eating contaminated or poisonous food.
Symptoms usually last from 1 to 7 days and include one or more of the
following :
 Abdominal pain
 Diarrhoea
 Vomiting
 Fever
 Collapsing

15. Food poisoning may be
caused by:
1. Bacteria
2. Moulds (mycotoxins)
3. Chemicals such as insecticides, cleaning agents and weed
killers
4. Heavy metals such as lead, copper, mercury
5. Poisonous plants such as deadly nightshade
6. Poisonous fish or shellfish

17. Allergy v/s Intolerance
• What is allergy ?
A reaction of the immune system to a normally
harmless substance.
This substance may be –
Food proteins
Latex
House dust mites
Pollen grains
Drugs
• What is food allergy ?
Allergic reaction & immunological response of
body to the food.
Body protects itself by release of histamine.
• What is food intolerance ?
The body when cannot tolerate large amounts
of offending food shows adverse reactions to
food that does not involve the immune system.
• Intolerances are more common than food
allergies.
• Some causes-
Lack of milk digestive enzyme : lactose
intolerance
Food additives : sulphites, MSG
Toxins
Contaminants

18. Food Allergens

19. Allergic Reactions
Dermal - Skin breaks out in hives or eczema
GI – nausea, cramps, diarrhoea
Respiratory – struggle for air
Circulatory – blood pressure drop, loose consciousness
Cardiovascular
Death

20. Why is Allergen management
important in a food industry ?
• Food allergies are life-threatening and there is no cure
• Successful management is through avoidance of food
• Consumer’s life is at risk from eating formulated foods (hidden ingredients)
• Awareness, education and communication can prevent deaths and improve
quality of life of food- allergic consumers.

21. Responsibilities of Food Handler
• Avoid cross – contamination
• Wash hands thoroughly after handling known allergens
• Keep the allergen materials separate from non-allergen materials with proper identification
• Follow a thorough sanitation program to prevent cross- contamination
• Keep all ingredients closed when not in use
• Use only specific equipments and utensils for handling food allergens.
• Oils used for cooking allergenic foods (ex. Peanuts, cashews, etc) shall not be used
subsequently for cooking products that are not allergenic.
• Cleaning of machines to be done effectively after running allergenic products
• Do not use compressed air for cleaning as airstream may cross contaminate the adjacent
equipments or carry allergens to clean areas.
• No food and drinks must be allowed inside the production premises
• Train the contractual people and other personnel on allergen management
• If any lack of facilities for allergen management, immediately report to site FSQA officer.

22. What else comes under the umbrella
of Food Safety ?
o Personal hygiene of food handlers
o Good Warehouse Practices (GWP) –
a. Good infrastructure and facilities with maintained floors, walls and ceilings
b. Policies for workmen related to hair, jewellery, nails, clean clothing
c. Person entering should not be ill /sick/ wounded
d. No smoking
o Good Manufacturing Practices (GMP)
o Cleaning and Sanitation
o Food Allergens

25. Cleaning and sanitation
Cleaning : Physical and chemical process of removing dirt, leftover food, soil
from product contact surface.
Sanitation : Chemical treatment to remove and kill bacteria and other germs.
Pre-cleaning :
Scrape to remove
loose food
Wash using
detergent solution
Rinse with hot
water to remove
food and detergent
Air dry
Sanitize to kill germs

26. Food Safety Management System
 FSMS is a network of inter-related elements that combine to ensure
that food does not cause adverse human health effects.
 These elements include programs, plans, policies, procedures,
practices, goals, objectives, methods, controls, roles, responsibilities,
documents, records and resources.
HACCP
VACCP
FSMS
HACCP
VACCP
TACCP

27. HACCP
Hazard Analysis and Critical Control Points
As per CODEX guidelines, HACCP is a systematic approach to the identification, evaluation ,
and control of food safety hazards based on the following 7 principles:
1. Conduct a hazard analysis.
2. Determine the critical control points.
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish verification procedures.
7. Establish documentation and record – keeping procedures.

28. VACCP
Vulnerability Assessment and Critical Control Points
 Used to identify vulnerabilities for a food business due to food fraud.
 Systematic prevention of any potential adulteration of food, whether intentional or
not by identifying the vulnerable points in a supply chain.
How to identify
and control
hazards
How to identify
and control
vulnerabilities
HACCP
VACCP

29. TACCP
Threat Assessment and Critical Control Points
• TACCP is similar to VACCP
• TACCP is performed for ideological rather than economic reasons
• Intentional contamination of food products
• Sabotage of the supply chain
• Using food or drink items for terrorism or criminal purposes - Bioterrorism

32. OPRP
 Definition:
Control measure or combination of control measures applied to prevent or reduce
a significant food safety hazard to an acceptable level, and where action criterion
and measurement or observation enable effective control of the process and/or
product
 Now what each of those words means ?
=> Action criterion: measurable OR observable specification for the monitoring of
an OPRP
=> Measurement: a process to determine a value
=> Observation: a process to determine a status
 Action criteria is a specification (rules) to be followed for observing or measuring
the OPRP which means that OPRP can be observed only , this term is relevant to
OPRPs only.

33. CCP
 Definition:
Step in the process at which control measure is applied to prevent or reduce a significant
food safety hazard to an acceptable level, and defined critical limit and
measurement enable the application of corrections.
 In the definition of CCP we have seen words like Critical Limit and measurement
Now what each of those words means?
=> Critical Limit: measurable value which separates acceptability from unacceptability, relevant
to CCP only.
=> Measurement: a process to determine a value
 We must have a value to be measured for any CCP and we should keep in our mind that the
word observation is not mentioned in the definition of CCP
 Example : Cooking, pH level, metal detector

35. Q&A
1. A panel is found on the package that contains info about the product and its
nutritional facts. What is it called ?
2. What is food poisoning ? How long does it last ?
3. What is the 4 C principle in food hygiene ? Give 2 examples of food additives.
4. What is the difference between food allergy and food intolerance ?
5. What does TACCP stand for ? What shall be an integral step in any process flow
diagram – CCP or OPRP ?