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.

1. FOOD SAFETY PLAN
OVERVIEW:
DIFFERENT PRE-REQUISITE PROGRAMMES
Submitted by- Shivam Dadwal
ID NO. – 22412MFT006
SubmittedTo-Dr. Anil Kumar Chauhan
SUBJECT CODE – FSQ-521
Subject-Food Safety Management Systems and Certification

2. food safety plan is concerned with proper food handling systems, which include
cleaning and sanitation as an integral part of the system.
Food safety is a scientific discipline describing:
1.Handling
2.Preparation
3.Storage
4.Serving
Of food in such a way that it prevent foodborne illness.
This include number of routines which should be followed to avoid any health hazards

3. To maintain customer’s safety
To avoid loss of business
To maintain customer’s trust
To maintain quality standards
To avoid law suits

4. Spoilage of food by several factors which ultimately result in the quality reduce.
following factors are responsible for contamination:
Physical: metal contaminants, damaged utensils, equipment part etc.
Chemical: detergent ,water , pesticides
Biological: insect infestation
Microbiological: bacteria, fungus, protozoa, virus

5. • TheWorld Health Organization defines a prerequisite program
as the “practices and conditions needed prior to and during the
implementation of HACCP and which are essential to food
safety.”
• Robust prerequisite programs help to reduce and/or prevent the
introduction of microbiological, chemical and physical hazards
into feed production and provide a strong foundation for an
effective HACCP system.

6. • The following are the prerequisite programs to build up the foundation for food
safety must be in place:
• GAP-Good agricultural practices
• GMP-Good manufacturing practises
• GHP-Good hygiene practices
• GSP-Good storage practices
• GLP-Good laboratory practices

7. 1. GMP–Good manufacturing practices
• Good Manufacturing Practices (GMP) is a system that ensures that the
goods produced by various manufacturing facilities are consistently
produced and controlled according to specified quality standards.There are
GMP systems for everything from cosmetics to pharmaceutical products
to, of course, food.
• GMP looks at every aspect of the manufacturing process to guard against
potential risks that can prove detrimental to the products being produced.
Cross-contamination, mislabeling, and adulteration are just a few of the
things GMP aims to prevent.

8. • GMP help ensure the proper design, monitoring, and control of the
manufacturing processes and facilities.
• Companies that adhere to these standards help to assure the identity,
strength, and quality of their products.
• When implemented, GMP can help to cut down on facility losses and waste
and also help to protect the company, consumer, and the environment
from harm.

9. • Fundamental measures and conditions applied at any step within the food
chain to provide safe and suitable food.
• Good Hygiene Practices are the set of requirements to prevent
contamination of food in order to provide safe food to the consumers. Food
borne illnesses can result from contamination due to improper practices
like when there is lack of environmental hygiene and poor sanitation. mixed
and inappropriate transportation.

10. WHAT COMES UNDER GOOD MANUFACTURING PRACTICES
IN FOOD INDUSTRY MANUFACTURERS?
• Primary production
• Environmental hygiene
• Hygiene production of food sources
• Handling , storage and transport
• Cleaning , maintenance and personal hygiene
• Establishment Design and Facilities
• Control of operations
• Maintenance and sanitation
• Personal Hygiene
• Transportation
• Product information and consumer awareness
• Training

11. •Good laboratory practice or good laboratory
practices are accepted methods to carry out
activities or operations in a laboratory.The
authorities and laboratory organizations say that
these practices help ensure safety.They also have
a positive influence on the quality of the result.
For pharmaceutical companies, for example, GLP
compliance is extremely important.

12. • GLP makes sure that the data submitted are a true reflection of the
results that are obtained during the study.
• GLP also makes sure that data is traceable.
• Promotes international acceptance of tests.

13. GAP are the practices that address environmental, economic and social
sustainability for on farm processes, and result in quality food non food
agricultural products.
GAP benefits are:
-food quality and safety improvement.
-facilitating market access
-reduction in non compliance risks pretermitted pesticides and other
contaminant hazards.

14. • Water
• agriculture
• Processing
• Manure, compost and other similar fertilizers
• Field sanitation
• Packing facility sanitation
• Transportation
• Trace back

15. • FOOD QUALITY AND SAFETY IMPROVEMENTS
• FACILITATING MARKET ACCESS
• REDUCTION IN COMPLIANCE RISES REGARDING PERMITTED PESTICIDES
MAIN CHALLENGES:
INCREASE IN PRODUCTION COST LIKE RECORD KEEPING, RESIDUETESTING
AND CERTIFICATION.
INADEQUATE ACCESSTO INFORMATION AD SUPPORT SERVICES.

16. • The special measures that need to be considered in the storage
and distribution of product, such that the products will be of the
nature and quality intended when it reaches the consumer
Specific procedures for : receiving
storage
distribution

17. • 1.Premises/warehouse
• 2.Storage Facilities
• 3.Personnel
• 4.Stock management and control
• 5.Documentation

19. • HACCP is a system which looks for and prevents potential problems before they happen.
• HACCP may be used by food companies to make sure they do not break the law by putting
consumers at risk when producing food.
• Identifies points during the production of a product where potential hazards may occur.
• Analyzing the risk of the hazard points happening including the scale of consequence if they
do.
• Deciding which points are critical to consumer safety.
• Implementing controls, monitoring production and taking action if necessary.

22. •So, in conclusion, food is one of the basic necessities of
human.Therefore, there should not be such problem
that can cause serious health issues to protect consumer
rights. A wide variety of scientific techniques have been
developed to protect consumers and to screen for
adulteration in food. Food safety refers to the conditions
and practices that preserve the quality of food to
prevent contamination and food-borne illnesses.

23. • https://www.slideshare.net/jplawand1/food-safety-24087020
• https://www.slideserve.com/aine/food-safety-plan
• https://slideplayer.com/slide/6225282/
• https://www.slideshare.net/Piugal/good-manufacturing-practices-in-food-
processing
• https://www.slideshare.net/ektadugar/gmp-and-ghp
• https://www.fao.org/3/y1390e/y1390e08.htm#:~:text=Pre%2Drequisite%20progra
mmes%20such%20as,cumbersome%2C%20over%2Ddocumented%20system.
• https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-
principles-application-
guidelines#:~:text=HACCP%20is%20a%20management%20system,consumption
%20of%20the%20finished%20product.