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I - Stakes of the standards applied in the food safety

food safety standards APPLIED IN FOOD PROCESSING INDUSTRIES Presented by Dr. CHAARI Kacem 1-2 December 2014 Islamabed-PAKISTAN. 1. I - Stakes of the standards applied in the food safety.

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I - Stakes of the standards applied in the food safety

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  1. food safety standards APPLIED IN FOOD PROCESSING INDUSTRIES Presented byDr. CHAARI Kacem1-2 December 2014 Islamabed-PAKISTAN 1

  2. I - Stakes of the standards applied in the food safety Today, the food safety is a major concern of the actors of the food sector who have to respect a more and more drastic legislation. The stakes consist in: - Master the food risks to protect the physical health of the consumers • The financial health of companies In fact, the classic dangers concern: • The microbiological contamination • The presence of foreign bodies • The chemical contamination (dioxins, pesticides, cleaning products) • The presence of allergens • The errors of labeling

  3. II – THE QUALITIES OF FOOD 1 – Definition of quality All the properties and the characteristics of a service (department) or a product which confers him the capacity to satisfy explicit or implicit needs for all the users (ISO definition) 2 - The components of the food quality • The hygienic qualities security • The nutritional qualities health • The organoleptic qualities Flavor • The use quality service 3

  4. 2 – 1 - The hygienic qualities The food must be healthy : • No pathogenic germs • No toxic products (heavy metals, pesticides) • No Normal components in excess (salt, lipids) • No Normal components unsuitable for a particular consumer (intolerance in the lactose, the gluten) 4

  5. 2 – 2 - The nutritional qualities We want that the food is: • Voucher and Delicious • Dietetics • to maintain and improve our health He has to consist of: • Major nutriments (lipids, carbohydrates and proteins) • Other useful elements (fibers, polyphenols and trace elements) These 2 components of the quality are invisible. Then we can conclude: The hygienic quality of food is an obligation for food processing industries 5

  6. 2 - 3 - The organoleptic qualities and of use • The flavourThis quality conditions the 2 first ones : • Poisoning for love to eat (alcohol) • Imbalance of the ration by excess or lack of taste • Service quality In fact, a healthy, complete and delicious food will not be sold if it is too expensive, difficult to prepare and impossible to be preserved. We want food: • Which keep (preserve) for a long time before the sale, after purchase and after opening • Which are easy to use: storage, opening / closure, preparation • Which are accessible, and available 6

  7. 2 – 4 – Additional qualityWe can add other essential qualities for the consumer and which mobilize many ways on behalf of the food processing industries : • Regularity • The quality must be reproducible • And obtained by application of : • Quality control, • Quality assurance to give a constant product • Dream • Certain consumers look for: • The nature (produced "bio") • Traditional Technologicalqualities Capacity in the transformation (processing) and in the distribution 7

  8. III – Control and insurance of the quality 1 - Objectives of the quality assurance • Prevention • Location of the not corresponding products • Give confidence to the customers (manual of quality assurance and The certification or the accreditation) 8

  9. 2 - Case of Food processing industries There are specific quality standards for food, which integrate explicitly the safety (security) of the food, in particular the standards or following reference tables : • IFS (International Food Standard) • BRC (Britain Recall Consortium) for the wide distribution • EurepGAP (Agricultural and horticultural companies) • ISO 22 000 (standard for food safety) 9

  10. IV - THE STANDARD ISO 22 000 1 - Definition An international standard applicable to the food processing industry. It aims to creating and maintaining a real food safety management system. 2 - objectives It insists on:- The skills of the staff,- The search continuous of information concerning foodstuffs (new laws, standards, new safety regulations)- A return to the system original HACCP 10

  11. 3 - Examples of standards: • The standard ISO 9000, 9001, 9004 defines the methods of implementation of the quality assurance • ISO 9001: 2000: international standards relative to the quality management which form the core of the family ISO 9000, published in 2000 • ISO 22000: specific food safety • ISO 14001: normalize environment, to improve the performances of the company with regard to the water, the air, the waste, the noises, the smells • OHSAS 18001: a private reference table. Since April, 1999, the OHSAS decomposes into two reference texts  : - " OHSAS 18001: " management of the health and the security in the work " - " OHSAS 18002: " guide of implementation " 11

  12. The standard ISO 22000 is compatible with:- The standard ISO 9001:Systèmes of management of the quality-requirements- The standard ISO 14001: environmental management systems - Requirements and guidelines for its use

  13. 4 - GENESIS OF THE STANDARD ISO 22 000 It has borned further to : • the risks of collective infections or foodborne illness • the last food crises (mad cow, bird flu) • the increase of the life expectancy (DLC) of foodstuffs • the extension of the food chain, • the mass market retailing (wide distribution) 13

  14. 5 - PRINCIPLES OF THE STANDARD ISO 22000 The safety management system of food is based on 5 essential elements to protect the food safety at every level from the food chain: • The interactive communication • The systematic approach (management of the system) • The preliminary programs • The principles HACCP • Traceability 14

  15. The participants or direct and indirect actors have to inquire mutually, upstream as downstream to the chain, so that all the dangers are identified and mastered. The exchanges must be formalized in house as well as between customers and suppliers. 5 – 1 - Interactive communication

  16. 5 – 2 - Food hygiene and preliminary programs The food hygiene is all the conditions and the necessary measures to assure the safety and the healthiness of food at all the stages of the food chain. The requirements regarding hygiene which apply in establishment of food transformation of foodstuffs are collectively called: ‘’Preliminary Programmes ( PP) " or " Prerequisite programmes ( PRP)’’ 16

  17. The preliminary programs are generally constituted by 6 sections: 1- Hygiene of PREMISES (PLACES) 2- Hygiene during the TRANSPORT AND THE STORING 3- Hygiene of EQUIPMENTS 4- Hygiene of the STAFF 5- PURIFICATION AND FIGHT AGAINST THE HARMFUL 6- RETREAT 17

  18. 5 - 3 - The method HACCP This method allows to study the dangers and to define essential critical points to master the food safety of its products throughout their processes of elaboration. From a statutory point of view, this method became compulsory and inescapable for any food processing company. Every link of the food chain has to put in work the good organization, the good practices and the good equipments.

  19. The implementation of the system HACCP is defined in a schedule including the following stages:

  20. To whom applies the ISO 22000 ? It is about a voluntary approach which can apply to every participant of the food chain, such as : - The agricultural producers, - Producers of animal feed, the breeders, - The manufacturers, transformers, carriers, - The distributors, the actors of the restoration, - The builders of equipments, - Manufacturers of : packagings, additives, ingredients, cleaning products, the producers of pesticides, fertilizers and veterinary medicine. The ISO 22 000 should become on the international level a reference of food safety.

  21. Professional career • Date entrance to administration April 18th, 1983 • Obtaining of Thesis Doctor - Engineer (juillet 1987) SUBJECT : Realization and automation of a coupling computer to fermenter COMPETANCES: • Control of the fermentation processes, • Knowledge of the experimental and industrial equipments, • physicochemical and microbiological Analysis • assure the conduct and the control of the biological operations and systems . professionalFunctions or responsibilities: • DirectorofProcess Engineering department in Higher Institute of Technological Studies of Sfax (2003-2008) • Director of Unity processes research in the Biotechnology Center of Sfax (1990–1993) ResearchActivities : • Development and scale up of the pilote plant unity • chemical and biological processes control • Implementation of the unitarian operations such as: sterilization, drying, concentrations, boilers, softeners, compressors, etc • Production of metabolites by fermentation: baker's yeasts, amino acids, enzymes, syrup of glucose, ethanol Teaching Activities: • Course of  General, Food and Industrial Microbiology (microbiology and process fermentations) • Course of  Technology and chemistry of the fat • Course of  Hygiene and safety(security) in food processing industries • Course of  Enzymatic and metabolic biochemistry • Course of  Technology of the milk and the dairy products • Training course of Water treatment of boilers • Course of Treatment and valuation of the solid wastes

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