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Module 01 - Introduction

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17 views50 pages

Module 01 - Introduction

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menkapujari11
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Hygienic and Sanitary

Practices for Food


General Manufacturing –
Advance Level
Introduction
1
History and Evaluation of Food Regulations
Introductio
n

Regulations are a rules or directives made and


maintained by an authority. Although they are
not laws, regulations have the force of law,
since they are adopted under authority granted
by statutes, and often include penalties for
violations

Law ( Act) Rules & Regulations


Introduction to Food Safety
• Food Safety means assurance that food is acceptable for
human consumption according to its intended use.

• Food Safety Management System means the adoption Good


Manufacturing Practices, Good Hygienic Practices, Hazard
Analysis and Critical Control Point and such other practices as
may be specified by regulation, for the food business.

4
Modern Food Regulations

• Codex Alimentarius Commission


Adopted by 173 countries -1963
• USFDA – Food & Drugs
• European Union – EFSA
• Food Safety Australia and New Zealand
• Japan Food Safety Commission
• South Africa Food safety and Quality Assurance
• Gulf Standards –GSO Standards
• National Agency of Drug & Food control Malaysia
Food Legislation-Milestones in India

1899 : States’ / Provinces’ own food laws with difference in standards for
the same commodity - Conflicts in inter provincial trade.
1943 : Central Advisory Board for Central Legislation that brings in
uniformity throughout the country.
1954 : Central Legislation – Prevention of Food Adulteration Act,1954.
Rules and Standards framed under the Act 1955.
2006: FOOD SAFETY & STANDARDS ACT – 2006.
2011 : FSSRR 2011
2012 – Import Regulation
2016- Nutraceutical Regulations
FSSA replaced the following Acts & Orders:
The Edible Oils The Vegetable
Packaging Oil Products
(Regulation) (Control) Order,
Order, 1998. 1947.
The Meat Food The Milk and
Products Order, Milk Products
1973, Order, 1992.

The Solvent
Extracted Oil,
The Fruit
De oiled Meal,
Products Order,
and Edible
1955.
Flour (Control)
Order, 1967

Any other order


The Prevention issued under the
of Food Essential
Adulteration
Act, 1954(37 of
FSSA Commodities Act,
1955 (10 of 1955).
1954). relating to
food.,

PH:PIM 15
Features
Consolidation of Ensuring Science Monitoring Consumer
Food Laws Safety Based and inclusive
Standards Surveillance approach

Single point of High level of


reference for consumer A
confidence, More The Central
matters of logical continuous Advisory
standards, which in turn process, Committee to
benefits the derivation have 2
enforcement preventive representatives
issues food business rather than of consumer
also reactive organizations
Helps
Integrated creating
response to scientific Consumer gets
strategic issues testing the right to get a
like GM foods, Decrease in procedures food product
novel foods, the number with sample analyzed
nutraceuticals etc of food measurable on request and
at world forums related results payment of fees
malpractices

Consumer losses
if proven be
compensated
Food Safety Journey

Continual
Basic improvement
HACCP Food Safety
Compliance ISO 22000

Consumer
safety
GMP
GHP
Schedule-
4

ग्राहक अन्न सुरक्षा

20
What is FSMS as per FSSAI

• FSS Act 2006 defines Food Safety Management System


(FSMS) means the adoption Good Manufacturing Practices,
Good Hygienic Practices, Hazard Analysis and Critical Control
Point and such other practices as may be specified by
regulation, for the food business.

• For the purpose of this document and all assessments


conducted there under, the definition of FSMS shall be read as
the above and the requirements for this be taken as that
defined under Schedule IV & Critical Control Point.
FSMS Program Based on FSSA

Schedule 4
Compliance

FSMS Plan

FSMS Program
Schedule IV

1. Why? Section 16 of the FSSA, holds FSSAI responsible for


regulating and monitoring the manufacture, processing,
distribution, sale and import of food so as to ensure safe and
wholesome food.

2. How? By introducing basic hygiene and safety requirements


in the form of Schedule IV

3. Where in FSSR? The Schedule IV has been mandated for


compliance by introducing it as a licensing
requirement/condition under the Food Safety and Standards
(Licensing and Registration of Food Businesses) Regulations,
2011.
Where does it impact?

1
• Filing Application

2
• Unique Application Number

3
• Providing Additional Requirement

• Inspection of Premise
4

5
• Inspection Report

6
• Either grant or reject application
Non-conformance may lead to

1. Under FSS (Licensing and Registration of Food Businesses)


a) Notice/ rejection of application during inspection for
licensing
b) Notice/cancellation of license during periodic food safety
audit by the Licensing Authority

2. Under Section 56 of FSSA


a) Penalty of up to Rs one lakh for unhygienic or unsanitary
processing or manufacturing of food under
HAZARD
• A biological, chemical or physical agent in, or
condition of,food with the potential
to cause an adverse health effect

• Ccodex Alimentarius, 1997


• PRABODH CQA 2007
Where hazards arise
in the food supply
Vehicle
emission
Crops

Processing
Agricultural
practices

Livestock Cooking
Retail

Landfills
Storage

Seafood

Industrial emissions
and effluents PRABODH CDQiAstr2i0b0u7tion
Introduction to Food Safety
Food Safety Hazard - biological, chemical or physical agent in
food, or condition of food, with the potential to cause an adverse
health effect.
Physical

Chemical Food
Biological
Hazards

Allergens

17
Introduction to Food Safety
Physical Hazards
Any foreign object (inanimate) found in the food or a naturally occurring object
(bone in fillet), that poses; a hazard is called a ‘Physical Contamination’.

Common Physical Hazards include :


Glass
Chipped pieces of cutlery and crockery
Metal shavings from cans and foils
Stapler pins
Blades
Plastic films used for wrapping or chipped pieces of disposables
Lint and threads
Band- aids
Hair
Finger nails
Bones
Jewellery pieces

18
4477
Physical & Biological Hazards

4499
Introduction to Food Safety
Chemical Hazards

Naturally occurring and Process Induced Chemical substances that can cause a
food borne illness is called a ‘Chemical Contaminant or Hazard’.

Process Induced Chemical Contaminants include :


- Toxic metals in the catering set up or supply chain
- Pesticides, Colorants
- Cleansing products and sanitizers
- Equipment lubricants
- Chemical Food Additives, Preservatives

Natural Chemical Contaminants include :


- Ciguatoxin , Saxitoxin, Brevitoxin and Domoic Acid from Marine Algae
- Histamine / Scombroid poisoning from fish

21
Chemical Hazards

5511
Introduction to Food Safety
Biological Hazards

Biological hazards are organisms, or substances produced by organisms, that


pose a threat to human health. They are a major concern in food processing
because they cause most food borne illness outbreaks.

Major biological hazards include –


- Bacteria ex: Salmonella spp., Enterohaemorrhagic Escherichia coli,
Campylobacter jejuni, Yersinia enterocolitica, Listeria monocytogenes,
Bacillus anthracis, Bacillus cereus, Staphlococcus aureus, Clostridium
botulinum, Clostridium perfringens, Vibrio vulnificus, Vibrio
parahaemolyticus
- Virus ex: hepatitis A virus, Norwalk viruses, Rotavirus
- Parasites ex: Toxoplasma gondii, Cryptosporidia, Giardia spp., Trichinella
spiralis, Taenia solium, Anisakis spp.

23
Biological Hazards

50
50
Introduction to Food Safety
Biological Hazards causes -

1. Food Borne Infections result when a person consumes food containing


pathogens; which grow in the human intestine and cause discomfort or
disease. Typical symptoms of a ‘food borne Infections’ do not appear
immediately.
2. Food Borne Intoxications result when a person consumes food containing
toxins in it; that cause discomfort or disease. Typical symptoms of a ‘food
borne Intoxication’ appear quickly.
Food Borne toxin – mediated infections result when a person consumes
food containing toxins produced by the pathogens in it; which grow in the
human intestine and produce toxins that cause discomfort or disease.

25
Introduction to Food Safety
Conditions favouring growth of Microorganisms
FAT TOM
Conditions Definition
Food Food borne Microorganisms draw nutrients from Potentially hazardous
foods
Acidity Food borne Microorganisms grow well between the pH range of most
foods
Temperature Microorganisms grow well between the temperature range of 5⁰C –
60⁰C, most commonly known as the ‘Danger Zone’
Time Microorganisms need sufficient time to grow; when exposed to the
‘Danger Zone’
Oxygen Microorganisms require oxygen in free or combined state; to favor their
growth
Moisture Microorganisms require moisture to grow and is measured in the form
of ‘Water Activity (Aw)’

26
Introduction to Food Safety

ACTIVITY- 1
1. Food Hazards can be present in food when reduced to an acceptable level.
True/False

2. Equipment Lubricant is a
a. Physical Hazard b. Chemical Hazard
c. Biological Hazard d. Allergen

3. Microorganisms grow well between the temperature range of ......................, most commonly
known as the ‘Danger Zone’.
a. 7⁰C – 74⁰C b. 5⁰C – 74⁰C
c. 5⁰C – 60⁰C d. 7⁰C – 60⁰C

4. Food Borne ........................ result when a person consumes food containing pathogens.
a. Infection b. Intoxication

5. Fish bone in a fish gravy dish is a physical hazard. True/False

27
Introduction to Food Safety

28
Allergens

Cereals containing gluten


Sulphite in concentrations Tree nuts and nut products
of 10 mg/kg or more

Allergens
Crustacea and products Milk and milk products
of these

Eggs and egg products Fish and fish products Peanuts, soybeans and
products of these29
Allergen Management

• What is the responsibility of a food


company in Allergen Management?
• What is the responsibility of the Food
handler in Allergen Management?
• What is the consumers responsibility in
Allergies, Allergens
& Food Handlers
Allergen Management?

30
Foods Responsible for Allergic Reactions

• Peanuts
• Tree Nuts
• Sesame Seeds
• Eggs
• Soybeans
• Milk
• Various grains and flours
• Fish
• Shellfish
• Sulphites (10 ppm)

31
Responsibility of a FBO in Allergen Management?

• Provide safe, wholesome food to the marketplace.

• Provide proper information with the product to allow the


consumer to make an informed choice.

32
Provide Safe, Wholesome Food to the Marketplace.

• Allergen policy and program


• Risk Assessment
• Formulation Control
• Ingredient Management
• Process Controls
• Packaging Management
• Label Control
• Employee Training

33
Allergen Program

– Expectation of program – Production


– Training environment
– Responsibilities
– Restriction of non approved ingredients
– Marketing program – Consequences
– Hygienic practices – Be aware of
employees with
food allergies
W5 & – Have a response
How program in place

34
Provide Safe, Wholesome Food to the Marketplace.

• Policy, GMP, SOP, Monitoring, Deviation


Procedure and Verification must state
– Who
– What
W5 & – When
How – Where
– Why
– How

35
Formulation Control

– No unapproved changes to
formulation
– Use only most recent
approved formula
– Follow SOP for scaling and
use

36
Ingredient Management

– Purchase only from approved


suppliers
– Purchase and use only approved
ingredients
– Store to prevent damage and
cross contamination

37
Process Control

Process Controls
• Sequencing Products
• Scaling (Scoop & Bins)
• Shielded lines
• Rework
• Label control
• Cleaning of equipment

38
Provide Proper Information with the Product Label

• Ingredient list
• Instructions for use
• Warnings
• Information
• Contact

39
Provide Proper Information with the Product

• Accurate labelling is required by regulation.


• Label misrepresentation is fraud
• Knowingly selling a product with an
undeclared allergen can be interpreted as a
criminal offense in case of illness or fraud.

40
Responsibilities of the Food Handler

• Advise of formulation or process inefficiencies


• Use only approved ingredients
• Do not make decisions which can affect food
integrity or safety unless empowered and
trained to do so
• Use product rework only in the product for
which it was originally produced
• Understand your responsibilities
• Understand and do the job as trained

41
Responsibilities of the Food Handler

• Prepare foods which contain known allergens


after all other products have been produced,
follow sequence as directed.
• Avoid cross-contamination
• Wash hands thoroughly after handling known
allergens
• Wash hands thoroughly after eating

42
Responsibilities of the Food Handler

• Keep aprons and clothing free of allergens


• Follow a very thorough sanitation program to
prevent cross-contamination.
• Keep dust down
• Keep all ingredients closed
when not in use
• Use only specified equipment and utensils

43
Consumers Responsibility

• Report non conformities in labelling


• Educate family and Consumers
• Be aware of pitfalls
• Make educated decisions
based on reliable information

44
Remember

• Don’t assume all people can eat all foods


• Do your job as trained
• Do not make decisions for the consumer
• Do no cross contaminate
• Properly label all foods

45
Be Concerned

Be
Allergy Aware.

46
Introduction to Food Safety
ACTIVITY-2
1. Eggs and egg products are allergens. True/False

2. Allergens and non-allergen product can be prepared in same


containers without cleaning. True/False

3. Store allergenic ingredients or products separately to prevent minimize .............................


a. Production b. Waste
c. Cross-contamination d. Space

4. Which foods and ingredients are known to cause hypersensitivity and shall always be declared.
a. Chicken b. Red Meat
c. Rice d. Milk

5. ........................... is a powerful chemical that can cause a reaction in the respiratory system,
gastrointestinal tract, skin or cardiovascular system.
a. Cystine b. Histamine
c. Keratin d. Niacin

47
Introduction to Food Safety

48
Major reasons for food spoilage are

49
Introduction to Food Safety
ACTIVITY- 3
1. Illness/injury to staff may lead to ………………………….
a. Food Spoilage b. Biological Hazard
c. Allergens d. Cross-contamination.

2. ……………………………, right time, proper additives and understanding process steps is essential to
ensure food safety.
a. Wrong Temperature b. Cleaning of Utensils
c. Allergens d. Right Temperature

3. ………………………., if not disposed in a scientific manner it can breed pest and micro organisms which
is a threat to food safety.
a. Physical hazard b. Chemical Hazard
c. Waste d. Allergens

4. Right combination of time, temperature ventilation and segregation defines a good storage.
True/False

5. Food zones must have ……………………………. humidity to ensure food safety.


a. More than 80% b. Less than 65%
c. More than 65% d. Less than 80%
50

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