Presentation On Quality Assurance, Certification & Licencing Process

QUALITY CONTROL, CERTIFICATION, LICENCING PROCESS OF FISH PORODUCT
RAM KUMAR PDP trainee, kolkata centre [email protected]

GUIDE:- Dr. G H Pailan
Quality assurance
Provide consumer protection and ensure that all foods during production, handling, storage, processing, and distribution are safe, wholesome and fit for human consumption;
Consumer
Safety
Public health
Industry
Certification Process
ISO22000:2005 Process
Certify the industry Product IFS HACCP BRC
HACCP
PRE REQUISITE PROGRAMMES SSOP GMP
1. Cleaning
5. GMP, SSOP, code of practice
2. Pest control
pre-requisite programs(PRP)
4. Product identification & traceability
3. Training
CURRENT GOOD MANUFACTURING PRACTICES (C.G.M.P.)
Disease control
Training and education
1. Personnel
Cleanliness
Supervision
Sanitation of Food Contact Surfaces Cleaning and sanitizing substances used and storage of toxic chemical Storage and handling cleaned potable equipments and utensils
3. SANITARY OPERATIONS
Hand washing and sanitizing facilities Toilet Facilities

Water Supply and Ice Manufacturing
Disposal of Solid Waste
4. SANITARY CONTROLS
Plumbing
Sewage Disposal
5. WAREHOUSING AND DISTRIBUTION
HACCP - Answers 3 questions
H nalysis A C ritical C ontrol P oint
azard
WHAT hazards can enter the product? Where do these hazards occur? How can we control or eliminate these hazards?
EX:-IDENTIFICATION OF HAZARD
IDENTIFICATION OF HAZARD
Control measure hazard
Validated
YES
Monitoring feasible
Y E S
Successive control
N O
YES
Specifically designed
YES
Hazard level reduction
HACCP
Biological pathogenic bacteria(Salmo nella, Vibrio cholerae) viruses worms
Chemical
Hazards
Histamine Heavy metals Pesticides Antibiotics Dyes Mycotoxin
Physical Bolts and nuts Metal Fragments Sand
Production
Sales
Shipping
HACCP TEAM
Maintenance Quality Assurance
Sanitation
7 principles of HACCP
1.Hazard analysis, preventive measures. 2. Identify critical control points (CCP). 3. Establish critical limits. 4. Establish monitoring procedures. 5. Initiate corrective actions.
6. Establish inspection procedures.

7. Establish filing and record-keeping procedures.
HACCP 12 STEP Plan .
Assemble HACCP team Describe product Identity intended use Construct process flow and plant schematic
On site verification of flow and schematic
List hazards associated with each process step principle #1 Apply HACCP decision tree to determine CCPs (Principle #2) Establish critical limits (Principle #3)
Establish monitoring procedures (Principle #4)

Establish deviation procedures (Principle #5) Establish verification procedures (Principle #6) Establish record keeping/documentation (Principle #7)
10
11
12
ISO 22000 standard - Requirements
Section 4: Food Safety Management System (FSMS) General Requirements
Section 5: Management Responsibility
Section 6: Resource Management
Section 7: Planning and Realization of Safe Products
Section 8: Validation, Verification and Improvement of the Food Safety Management System
CERTIFICATION PROCESS
Formation of a quality management group | Hazard Analysis | Audit of present system elements | Estimation of resources and total period of time required for the project including certification | Formation of project organization | Preparation of Quality Manual (levels 2 and 3) to be included in departmental manuals i.e. table of contents | Decision on time schedule for preparation of departmental manuals | CONT..
Establishment of working groups for the preparation of the individual procedures and instructions | Commenting, reviewing, approving and issuing procedures and instructions | Implementation of procedures and instructions | First approach to certifying body | Internal auditing | Corrections, adjustments etc. | Further training of staff | Certification
Conclusions
Quality assurance provide consumer protection and ensure that all foods during production, handling, storage, processing, and distribution are safe, wholesome and fit for human consumption. There is two types of certification in fish product
I. Process certification II. Product certification
Ram Kumar.

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QUALITY CONTROL, CERTIFICATION, LICENCING PROCESS OF FISH PORODUCT

RAM KUMAR PDP trainee, kolkata centre [email protected]

5. GMP, SSOP, code of practice

CURRENT GOOD MANUFACTURING PRACTICES (C.G.M.P.)

Training and education

Hand washing and sanitizing facilities Toilet Facilities

Disposal of Solid Waste

5. WAREHOUSING AND DISTRIBUTION

HACCP - Answers 3 questions

H nalysis A C ritical C ontrol P oint

Control measure hazard

Hazard level reduction

Biological pathogenic bacteria(Salmo nella, Vibrio cholerae) viruses worms

Histamine Heavy metals Pesticides Antibiotics Dyes Mycotoxin

Physical Bolts and nuts Metal Fragments Sand

6. Establish inspection procedures.

HACCP 12 STEP Plan .

On site verification of flow and schematic

Establish monitoring procedures (Principle #4)

ISO 22000 standard - Requirements

Section 4: Food Safety Management System (FSMS) General Requirements

Section 5: Management Responsibility

Section 6: Resource Management

Section 7: Planning and Realization of Safe Products

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