Hygienic and Sanitary

Practices for Food

General Manufacturing –
Advance Level
Introduction

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• Food Safety means assurance that food is accepta
human consumption according to its intended use

• Food Safety Management System means the ado

Introduction to F
Manufacturing Practices, Good Hygienic Practices,
Analysis and Critical Control Point and such other
may be specified by regulation, for the food busin

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S Act 2006 defines Food Safety Managem
em (FSMS) means the adoption G
ufacturing Practices, Good Hygi
tices, Hazard Analysis and Critical Con
t and such other practices as may be speci
What is FSMS as
gulation, for the food business.

r the purpose of this document and

ssments conducted there under, the definitio
shall be read as the above and
irements for this be taken as that defined u
dule IV & Critical Control Point.
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 FSMS Program Based
FSMS Program

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hy? Section 16 of the FSSA, holds FSSAI respons
r regulating and monitoring the manufacture,
ocessing, distribution, sale and import of food so
ensure safe and wholesome food.

w? By introducing basic hygiene and safety

form of Schedule
quirements in theSchedule IV IV
here in FSSR? The Schedule IV has been
andated for compliance by introducing it as a
ensing requirement/condition under the Food Sa
d Standards (Licensing and Registration of Food
sinesses) Regulations, 2011.
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 Where does it impact

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 er FSS (Licensing and Registration of Food
inesses)
ice/ rejection of application during inspectio
licensing
ice/cancellation of license during periodic
d safety audit byNon-conformance
the Licensing Authority m

er Section 56 of FSSA
nalty of up to Rs one lakh for unhygienic or
anitary processing or manufacturing of food
er
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 Introduction to Food Sa
Food Safety Hazard - biological, chemical or physical agent in
food, or condition of food, with the potential to cause an
adverse health effect.

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 Introduction to Food Sa
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
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 Introduction to Food Sa
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

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 Introduction to Food Sa
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.

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 Introduction to Food Sa
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.

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 Introduction to Food Sa
Conditions favouring growth of Microorganisms
FAT TOM
Conditi Definition
ons
Food Food borne Microorganisms draw nutrients from
Potentially hazardous foods
Acidity Food borne Microorganisms grow well between the
pH range of most foods
Temperatu Microorganisms grow well between the
re 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)’
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 Introduction to Food Sa
ACTIVITY- 1
1. Food Hazards can be present in food when reduced to an acceptable
level.
True/False

a. Equipment Lubricant is a
b. 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
4. 5⁰C – 60⁰C d. 7⁰C – 60⁰C

5. 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

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 Introduction to Food Sa
ALLERGENS

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

Allergens
Allergen
Crustacea and products s Milk and milk products
of these

Eggs and egg products Fish and fish products Peanuts, soybeans and
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products of these
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& Food Handlers
Allergies, Allergens
•What is the responsibility of a
Allergen Management

food company in Allergen

Management?
•What is the responsibility of the
Food handler in Allergen
Management?
•What is the consumers
responsibility in Allergen
17 Management?
anuts
e Nuts
same Seeds
gs
ybeans
lk
rious grains and flours
h
ellfish
lphites (10 ppm)
Foods Responsible for Allergic Reactions

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Provide safe, wholesome food to the
Management?

rketplace.

Provide proper information with the product

w the consumer to make an informed choic
Responsibility of a FBO in Allergen

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•Allergen policy and program
•Risk Assessment
•Formulation Control
•Ingredient Management
•Process Controls
•Packaging Management
•Label Control
•Employee Training
Provide Safe, Wholesome Food to the Marketplace.

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 How
W5 &
ii oo nn oo ff pp rr oo gg rr aa m
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Allergen Program

pp rr oo gg rr aa m
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pp rr aa cc tt ii cc ee ss

•Production
environment
•Responsibilities
•Consequences
•Be aware of
employees with food
allergies
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•Have a response
program in place
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How
W5 &
•Policy, GMP, SOP, Monitoring,
Deviation Procedure and
Verification must state
W
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w
Provide Safe, Wholesome Food to the Marketplace.

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Formulation Control

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m uu ll aa tt ii oo nn

UU ss ee oo nn ll yy m
m oo ss tt rr ee cc ee nn tt aa pp pp rr oo vv ee dd ff oo rr m
m uu ll aa

FF oo ll ll oo w
w SS O
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PP uu rr cc hh aa ss ee oo nn ll yy ff rr oo m
m aa pp pp rr oo vv ee dd ss uu pp pp ll ii ee rr ss

PP uu rr cc hh aa ss ee aa nn dd uu ss ee oo nn ll yy aa pp pp rr oo vv ee dd ii nn gg rr ee dd ii ee nn tt ss

SS tt oo rr ee tt oo pp rr ee vv ee nn tt dd aa m
m aa gg ee aa nn dd cc rr oo ss ss cc oo nn tt aa m
m ii nn aa tt ii oo nn
Ingredient Management

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Process Control

Process Controls
•Sequencing Products
•Scaling (Scoop & Bins)
•Shielded lines
•Rework
•Label control
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•Cleaning of equipment
Provide Proper Information with the Product Label

uctions for use

dient list

mation
ings

tact
act

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•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.
Provide Proper Information with the Product

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•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
Responsibilities of the Food Handler

•Understand your responsibilities

•Understand and do the job as trained
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•Prepare foods which contain known
llergens after all other products have
een produced, follow sequence as
irected.
•Avoid cross-contamination
•Wash hands thoroughly after
andling known allergens
•Wash hands thoroughly after eating
Responsibilities of the Food Handler

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•Keep aprons and clothing free of allergen
•Follow a very thorough sanitation progra
to prevent cross-contamination.
•Keep dust down
•Keep all ingredients closed
when not in use
Responsibilities of the Food Handler

30 •Use only specified equipment and utensil

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Consumers
Responsibility

•Report non conformities in

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

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Remember

•Don’t assume all people can eat

ll foods
•Do your job as trained
•Do not make decisions for the
onsumer
•Do no cross contaminate
•Properly label all foods
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Be
Concerned

Be
Allergy Aware.

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 Introduction to
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
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c. Keratin d. Niacin 34
 Introduction to
FOOD
SPOILAGE

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

c. ……………………………, right time, proper additives and understanding

process steps is essential to ensure food safety.
d. Wrong Temperature b. Cleaning of Utensils
c. Allergens d. Right Temperature

c. ………………………., if not disposed in a scientific manner it can breed

pest and micro organisms which is a threat to food safety.
d. Physical hazard b. Chemical Hazard
e. Waste d. Allergens

4. Right combination of time, temperature ventilation and segregation

defines a good storage. True/False

c. Food zones must have ……………………………. humidity to ensure food

safety.
d. More than 80% b. Less than 65%
e. More than 65% d. Less than 80% 36
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