PMG Newsletter (Volume 2. Issue 20)- DIGITAL.pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .20-May 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
9-10
2-8
11-12
13-15
1. WHITE PAPER
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Good Document Practices
B. Accessories for quality
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

GOOD DOCUMENT PROCESS
Introduction
READ MORE....
PMG
A famous saying goes like “If it isn’t documented, it
didn’t happen”- therefore, it becomes mandatory
for all food processors, ingredient manufacturers,
and packaging suppliers to develop, document,
implement and maintain all necessary
documentation in order to maintain Food Safety
Management System for establishing business in
global level. Nowadays, even small businesses are
expected to maintain documentation, or else they
will fail to display FSMS in their premises. This
need of proper document and record keeping has
led to the birth of Good Documentation Practices
(GDP) or Good Record Keeping Practices.
Good Documentation Practices is a mandate
requirement for overall quality management
systems (QMS) and risk management strategies
(QRM). These are referred to, as practices that
collectively and individually ensure documentation
(whether paper or electronic) is attributable,
legible, traceable, permanent, contemporaneously
recorded, original and accurate. These practices
have direct or indirect impact on all aspects of the
quality of food substances/products and
demonstrate evidence of adherence to GMP
standards and/or any other applicable regulatory
requirements. Good Document Practices help in
achieving HACCP, FSSC 22000, HALAL, GFSI, BRC,
SQF and other certifications and thus helps in
gaining confidence of customers apart from
complying to required guidelines.
Following GDP in one’s food facility ensures-
1. Defined specifications and procedures for all
materials being handled in the facility.
2. Defined methods of manufacture and control.
3. Awareness in operators and all personnel - what
to do and when to do it.
4. Proper flow of information among team,
necessary for release of product.
5. Documented evidence, traceability, records and
audit trail for investigation.
6. Availability of data for validation, review and
statistical analysis
Need of GDP
Basic Features for documentation
Attributable: Capturing information in the record
form such that it is uniquely identified and used as
per requirement on time.

PMG
PLATE HEAT EXCHANGER
Contemporaneous: Process of documentation (on
paper or electronically) at the time of the
occurrence of an activity.
1.1. All Documents must be accurate, consistent,
completed and must be traceable.
1.2. Pages in the master document must be
numbered as A of C (e.g., Page 25 of 50).
1.3. All documents must have the signature and
date of the person who prepared, reviewed and
approved the document.
1.4. All documents must have an effective date and
a review period if applicable.
1.5. Full-text spelling with abbreviations in
brackets must be used for the first time.
Abbreviations must be used in place of full-text
spelling in the remaining part of the document.
1.6. Definitions shall be included in the document
for reference. This is most effectively done by
including the definitions in a table format, at the
start or end of the document.
1.7. All documents shall have a unique
identification number (including the version
number). Use of uncontrolled documents and
temporary recording practices (e.g., scraps of
paper) shall be prohibited.
Legible: Captured data should always be readable,
and understandable and should allow
understanding of the sequencing of steps or
events in the record.
Consistent: All elements of the analysis, such as
the sequence of events, follow on and data files
are date-stamped (all processes) and time stamped
(when using a hybrid or electronic system) in the
expected order and such data should be included
in the record.
Enduring: All data recorded on authorized media
should be preserved for a period of time, Data
recorded on scrap paper or any other media which
can be discarded later (e.g., backs of envelopes,
laboratory coat sleeves or Post-It notes, etc.) are
not considered enduring.
READ MORE....
Original: The data captured at source of data or
information and should be fully reconstruct the
conduct of the GMP activity.
Accurate: Data in documents should be correct,
truthful, valid and reliable.
Complete: All data from analysis, including any
data generated before a problem is observed, data
generated after repeating part or all of the work,
or re-analysis performed on the sample should be
included in the data record.
Available: The complete collection of records
should be available, accessed, or retrieved for
review and audit or inspection over the lifetime of
the record.
Documentation Process:
1. Preparation of Document:
2. Review and Approval of Documents
2.1.Documents within the Quality Management
System to be regularly reviewed and kept up to
date.
2.2.Unsigned or incomplete documents or records
not be used to perform any task or considered as
evidence of a completed task.
2.3.All GDP documents to be approved by Quality
Assurance Manager.
3. Issuance of GDP documents
3.1.Records shall be maintained for issuance and
retrieval of documents with proper traceability of
the person who issued the document.
3.2.Master copies of controlled documents (paper-
based and electronic) must be stored in a secure
manner and accessible only to authorized
individuals.

PMG
PLATE HEAT EXCHANGER
4.1. Handwritten entries to be made in a clear,
legible, indelible manner.
4.2. Indelible ballpoint pen to be used to record
data. Pencil or erasable or water-soluble ink pen
shall not be used to complete the GMP documents.
4.3. Use of white ink, correction fluid or sticky
notes (e.g., post-it notes) to correct the entry in
GMP documents shall not be permitted.
4.4. Entries shall always be recorded at the time of
activity in a contemporaneous manner. Date and
time of completion of the activity to be recorded in
a predefined standard format as found suitable by
the firm. The format of date and time should
remain consistent throughout all the
documentation formats across the firm. In case a
printout generated by
equipment/instrument/system has a different
format, it shall be converted to the standard
format while entering in logbooks/GMP
documents.
4.5.Data to be recorded only in the format duly
issued and approved by Quality Assurance.
4.6.Logbooks shall be kept for major or critical
analytical testing, production equipment, areas
where the product has been processed, and other
usage logs.
4.7. If there is any repetition in any
observation/signature/date then it should be
rewritten again. Avoid using markings such as Ditto
(--”--), “as above” or “do” shall not be used.
4.8. Handwritten signatures must be unique to the
individual and listed within the Specimen signature
register to ensure that the signature is traceable to
the concerned
4.9. Any employee should not be permitted to sign
for another member of staff unless delegated.
Signatures must never be forged.
4.10. A single strike-out line must be used always
to mark the incorrect entry in such a manner that
the original entry remains readable.
Documentation helps to build up a detailed map of
what manufacturing function has done in the past
and what it is doing now and thus provides the
foundation of what it will do in future. GDP must be
incorporated as an essential component of FSMS in
all small and large-scale food industries and
appropriate care must be taken to ensure its
compliance with regulatory bodies.
1. Preparation of Document: 4.11. There shall be pre-defined retention periods
for different sets of documents. An inventory of
documents within the quality management system
should be maintained.
5.1. All revised documents shall mention its
revision history.
5.2. Periodic reviews of controlled documents and
forms shall be done as per approved procedure
and shall be handled through a change approval
process.
5.3. Versions of documents created shall be
managed through logbooks.
5.4. A record shall not be destroyed before its
stated retention period or validity without
appropriate justification and consultation with
Quality Assurance.
5.5. Any approved or under-approval GMP
document shall not be discarded or destroyed
without the appropriate stamp authorizing
cancellation/obsolescence.
3. Issuance of GDP documents

ACCESSORIES FOR
QUALITY
Introduction
READ MORE....
PMG
Food safety is an international concern, as huge
number of food borne cases have been reported
since past few years after consumption of unsafe
food. According to the latest report published by
WHO, every year about 4, 20,000 people across
world dies due to food poisoning. These reported
cases of food borne diseases have resulted in
decreasing confidence of consumers towards Ready
to eat food products. In order to regain that trust,
industries are making all necessary efforts to
transform their premises into food safety
compliant, one which have all basic requirements
for either avoiding or reducing the risk of making
food unfit for consumption. Installment of Food
Quality Accessories is one such effort on which
company invests significantly to render product
safety.
Maintaining personal hygiene
It is important for any food service safety that their
workers must be familiar with general hygiene
practices that help to maintain hygiene and
prevent the spread of diseases. The quality
accessories which help in maintaining personnel
hygiene are described below:
Food Quality Accessories can be defined as the
umbrella term for all the supporting instruments,
tools or equipments that helps in achieving food
safety inside the food manufacturing industries for
proper handling and storing of food in a way that
effectively reduces the risk of individuals exposing
to hazard.
Food Safety Accessories can be grouped into four
classes depending on the principles of food safety
for avoiding contamination of food and causing
food diseases.
1.Hair Net: Disposable caps to stop hair falling
into food, sensitive machinery or onto paintwork
by providing full head coverage. Generally, made
from soft polypropylene, are ideal for use in
laboratories, food production area.
2. Gloves: People who work in the food and
beverage industry use disposable polypropylene
gloves on a regular basis, which act as a barrier in
order to prevent the spread of germs and keep
consumables from becoming contaminated.
3. Hand Dryer: Generally installed inside toilets,
food production area and manufacturing premises
for drying wet hands of the person for preventing
microbial contamination as wet hands, becomes
the fastest vector for spreading food borne
microbes. Hand dryer with SS 304 and
Polycarbonate ABS casing construction are suitable
for installation within food industries.

Vol .01 Newsletter
PMG
4.Shoe Covers: Disposable shoe covers made from
cast polyethylene to prevent contamination of the
workplace from debris or bacteria brought in on
from worker’s shoes, and protect footwear from
splashes or staining. Each shoe cover has an
elasticated opening that makes them quick and
simple to put on and take off, while also ensuring
that they stay securely in place.
5. Over sleeves: Disposable over sleeves are
designed to protect forearms and sleeves without
having to put a jacket or set of overalls on.
Generally, these are elasticated at both ends to
ensure that they stay securely in place and help
prevent splashes from entering underneath.
6. Beard Net: Disposable beard snoods which are
made from soft non-woven polypropylene, and are
elasticated to ensure that they stay securely in
place while working. Wearing a disposable beard
snood or beard net protects against small hairs
falling into food, sensitive machinery. The use of a
beard snood also helps to reduce the risk of long
hair being caught in rotating equipment.
7. Disposable Aprons: These are disposable LDPE
aprons which are ideal for protecting clothes from
stains caused by splashes and dirt in the
workplace, and have waist ties that offer a close fit
and help to ensure that the disposable apron
doesn’t get in the way of work or caught in
machinery.
Detailed procedures must be developed for all
food-product contact surfaces (equipment,
utensils, etc.) as well as for non-product surfaces
such as non-product portions of equipment,
overhead structures, shields, walls, ceilings,
lighting devices, refrigeration units and Heating,
Ventilation and Air Conditioning (HVAC) systems,
and anything else which could impact food safety.
Identification of type of the cleaning tool is the
crucial step of any plant sanitation program. Tools
used for the cleaning in food industry are
described below:
Cleaning and sanitizing
Cleaning and sanitizing are the most important
aspects of any sanitation program; therefore,
sufficient time should be given to outline proper
procedures and parameters.
1.Wall Bracket: These are not only used for
storage of cleaning equipments but also ensures
good hygiene practices and extends shelf life of
brush wares. This must be designed such that
there are no crevices for bacteria buildup and are
easy to clean. These are generally made up of
Stainless Steel and Polypropylene.
2.Brooms: A broom is a cleaning tool consisting of
usually stiff fibers (often made of materials such as
polypropylene, polyesters and Stainless Steel)
attached to, and roughly parallel to, a cylindrical
handle, the broomstick. It must be designed in
such way that provides effective cleaning.
3. Dustpan: It is usually used in combination with
broom for collection of food debris and dust from
floors and work surfaces. It is generally made up of
Stainless Steel and polypropylene.
4. Brush: These are used for easy cleaning of
equipments and hard-to-reach corners. The
suitable material of construction is Stainless Steel
and polypropylene.
5. Scrappers: These are Ideal for cleaning powder
towers and other surfaces where extra force is
needed to loosen dirt. Generally, scrappers used in
food processing industry are made up of
Polypropylene or Stainless Steel 304/316.
READ MORE....

Vol .01 Newsletter
PMG
4.1.Rodabox: These are rat catcher which is
installed with mouse glue trap that act as
wonderful tool to get rid of mouse as it more looks
like surface of ordinary carton and box thus this
easily traps mousse/rats. This is usually made up
of iron and strong build.
4.2.Fly Catchers: It is an electrical device, which
uses ultraviolet light to attract insects toward an
electrified wire grid where they are electrocuted
(making a zapping sound). These are used as
chemical alternatives for pest control. They work
by attracting all kinds of flying insects to a blue
ultra-violet light. The insects then hit the killing
board situated behind the fluorescent tubes. A
small electrical current safe to our touch is passed
through the 'killing board' humanely and instantly
killing all types of flying insects. Usually, they are
of two types, Fly Cather without glue pad and with
glue pad. Former is installed in non-food
processing areas whereas later one is installed in
food processing area as it prevents the scattering
of ashes of electrocuted insects.
Controlled Environment
Uncontrolled temperature and moisture in any
part of the food production cycle can often leads
to the growth of bacteria, mildew, or mold which
can mean the difference between a product being
safe and fresh versus unsafe and spoiled.
Fortunately, these risks can be easily mitigated by
using quality accessories like:
1.Air Curtains: These are also known asair doors
which are installed at doors and windows of food
processing facilities for reducing energy costs,
containing smells, maintaining temperature and
keeping flying insects out.
2.Strip Curtains: Food process industries uses
strip curtains that are transparent curtain made up
of non-phthalate material which are ideal for
maintaining an ambient temperature of warehouse
or cold store or any other area, keeping out
dust/flies/pests, restricting the movement of air
pollutants and control noise.
3.HVAC System: HVAC systems are milestones of
building mechanical systems that is designed on
the principles of thermodynamics, fluid mechanics
and heat transfer which provides thermal control
and indoor comfort for product and workers
respectively.
4.Floor Marking Tapes: These are Vinyl tapes
which are used to demark specific area to maintain
safety standards in the industry. It also helps
workers to put materials and equipment back in
right place.
Effective pest control
In food processing environments, flies and rodents
infestation are considered as a big problem which
can put product and business reputation at risk.
It is of utmost importance that quality accessories
being used inside food manufacturing premises
can lead to the unhygienic conditions as well.
Hence, it is recommended to use or give special
preference to the selection of accessories being
used, like its MOC, design and other parameters
that can cause hazard. Just installation won’t be
that effective, and each accessories requires
specific cleaning and maintenance schedule should
be strictly adhered with.

FOOD INDUSTRY
INDUSTRY BUZZ
Consumers are concerned about the
long-term adverse impacts of heavy
sugar intake.
Nova Dairy now emits carbon.
According to a recent worldwide consumer study from
Kerry, a pioneer in taste and nutrition, consumers are
concerned about the detrimental impacts of high sugar
intake. Consumers are reducing their sugar intake
primarily for health reasons, emphasizing boosting
immunity, gastrointestinal health, and mental wellness.
More than 70% of respondents in Southeast Asia want to
reduce their sugar intake to improve their quality of life,
while 62% are doing so to prevent future health
problems. Up to 86% of respondents in this region are
concerned that excessive sugar consumption will cause
diabetes. On the other hand, 82% of consumers
worldwide concur that products with less sugar are
healthier.
PMG
The flagship dairy company in India with a positive carbon
footprint is Sterling Agro Industries Ltd.'s Nova Dairy. The
company has achieved this milestone because it uses wind
and solar energy for electricity production, which helps
reduce the amount of carbon dioxide and carbon monoxide
that cattle produce in the environment.
The only carbon-positive dairy company in India is now Nova
Dairy, according to the managing director of Sterling Agro
Industries Ltd. Kuldeep Saluja. Our dedication to the
environment and sustainability has always come first. With
this accomplishment, we have made strides in lowering our
carbon footprint and protecting the environment for future
generations.

Gemini Oil is the highest-rated
sunflower oil in India.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
This Mother's Day, Mother's Recipe
honors the #TasteofMothersLove.
Mother's Day is the ideal time to honor the care and nurture
that our mothers give us daily. One of the most robust and
unconditional types of love in the world is the love a mother
has for her children. It is an unconditionally devoted
affection that is selfless. Everyone eventually gets older,
including moms, and this process frequently causes
substantial changes to a mother's health and well-being.
By 2033, the coffee and tea markets will
reach $1,390 billion
PMG
In a survey by Consumer Voice (Voluntary Organisation in
the Interest of Consumer Education), which evaluated the
safety and quality of edible oils sold in the nation, Gemini,
the company's flagship edible oil brand and the market
leader in the edible oil category in Maharashtra, was
named the No. 1 quality sunflower oil brand in India.
Due to growing public knowledge of the health advantages of beverages,
including detox coffee, lemon tea, and green tea, there has been a
noticeably increased demand for these beverages in recent years. Fact. The
market for hot beverages, including coffee and tea, is predicted to reach a
value of $ 1,390 billion by the end of 2033, growing at a CAGR of 6% from
2023 to 2033, according to MR, a provider of market research and
competitive intelligence.
Based on the results of a laboratory investigation on 23
sunflower oil brands tested on 20 quality indicators by
FSSAI (Food Safety & Standards Authority of India),
Agmark, and legal methods, Gemini sunflower oil was
ranked No. 1 in the study. Several quality and purity
criteria, such as fatty acid composition, saturated fatty
acids, MUFA, PUFA, trans fats, moisture and insoluble
impurities, refractive index, acid value, saponification
value, and unsaponifiable matter, were used to evaluate
each brand.
It is anticipated that their sales will increase with the introduction of new
hot beverages with various health advantages. In addition, in the upcoming
years, it is expected that the growing number of coffee vending machines in
corporate settings and workplaces worldwide will increase demand for hot
beverages.
It's crucial for aging moms, their families, and carers to be
aware of these risks and to take proactive measures. Aging
mothers may experience a variety of health conditions. This
Mother's Day, Mother's Recipe celebrated the
#TasteofMothersLove with their most heartfelt ad,
celebrating motherhood and every facet of this superwoman.

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WEEKS
HIGHLIGHT
MOTHER'S DAY
The family is society's most fundamental unit. Every
year on May 15, the International Day of Families is
commemorated to raise awareness about issues
affecting families and to get a better understanding
of the social, economic, and demographic factors
that influence them.
M
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PMG
13 MAY
World Cocktail Day is a worldwide celebration of
drinks, commemorating the first definition of a
cocktail, which was published on May 13, 1806.
NATIONAL COCKTAIL DAY
13 MAY
Mother's Day is observed in India on the second
Sunday of May. We appreciate our mothers and
show our love and thanks to them on this day.
Youth passes; love fades; friendship's leaves fall; a
mother's hidden hope outlasts them all."
INTERNATIONAL DAY OF
FAMILIES
15 MAY

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12 MAY
WORLD DRAWING DAY
Drawing Day is observed on May 16th, and the
best way to spend the occasion is to express
yourself via drawing anything you choose.
M
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PMG
Every year on the 18th of May, International
Museum Day is commemorated to promote
awareness about museums and their role in
society. "The Future of Museums: Recover and
Reimagine" is the topic of International Museum
Day 2021.
INTERNATIONAL
MUSEAM DAY
16 MAY
Every year on the 17th of May, World
Telecommunication Day is commemorated.
"Accelerating digital change in tough times" is
the topic of World Telecommunication and
Information Society Day (WTISD).
WORLD
TELECOMMUNICATION DAY
17 MAY
18 MAY

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Vol .01 Newsletter
DID YOU KNOW?
Fact 1
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M
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Corn can be classified as a grain or a vegetable depending on when it is harvested.
Corn's maturity level at harvest influences both its use in meals and its nutritional
value. A grain is a corn that has been harvested when it is fully mature and dry.
Fresh corn, on the other hand, is harvested when it is soft and has liquid-filled
kernels and is considered a starchy vegetable.
Fact 2
Daniel Peter, a Swiss chocolatier and entrepreneur,
worked for eight years on perfecting a milk
chocolate formula. He didn't realize condensed milk
was indeed the answer to all of his concerns until
1875.
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PMG
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Soybeans are a versatile and nutritious crop that can be processed into a wide
range of products for food, feed, and industrial uses. Get to know some common
products made from soybeans.

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Improving energy efficiency in the food processing
industry can not only lower operational costs but
also contribute to environmental sustainability by
reducing greenhouse gas emissions and
preserving natural resources.

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