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Module 1

Module 1. BACKGROUND, HISTORY AND THE NEED. STANDARDIZATION The Need. Let us look at the history. Why there was Need for Standardization. Industrial Revolution Resulted In to Global Business (No Control- right / wrong ). The Industrial Revolution- 1865 to 1890.

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Module 1

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  1. Module 1 BACKGROUND, HISTORY AND THE NEED

  2. STANDARDIZATIONThe Need Let us look at the history

  3. Why there was Need for Standardization Industrial Revolution Resulted In to Global Business (No Control- right/wrong)

  4. The Industrial Revolution- 1865 to 1890 The Industrial Revolution was of great importance to the development. The Industrial Revolution refers to a change from hand and home made products to machine and factory

  5. The Beginning- First Step….. An Organization was formed in 1926 and the name was International Federation of the National Standardizing Associations (ISA). This organization focused heavily on mechanical engineering.

  6. Moving Ahead.. Formation of ISO It was disbanded in 1942 during the second World War but was re-organized under the current name, ISO, in 1946, when delegates from 25 countries met at the Institute of Civil Engineers in London; the new organization officially began operations in February 1947.[2] ISO is a voluntary organization whose members are recognized authorities on standards, each one representing one country. The bulk of the work of ISO is done by the 2,700 technical committees, subcommittees, and working groups. Each committee and subcommittee is headed by a Secretariat from one of the member organizations

  7. Moving Ahead.. Formation of ISO Even the name of the organization is standardized. The name, "ISO" is not an acronym but was derived from the Greek word "isos" meaning "equal". (The relation to standards is that if two objects meet the same standard, they should be equal.) This name eliminates any confusion that could result from the translation of "International Organization For Standardization" into different languages which would lead to different acronyms.

  8. What is ISO Stands for International Organization for Standardization World’s largest developer of International Standards. International Standards for products, services and good practice, helping to make industry more efficient and effective. Developed through global consensus – India rep. by BIS Founded in 1947, published over 19000 Standards From food safety to computers, and agriculture to healthcare, ISO Standards impact all our lives.

  9. QUALITYThe Need Beginning of New Era

  10. Production Product Development Financial Maintenance Sales Purchase The Traditional “Quality Island” Quality

  11. Stages in Quality transformation! Quality Control • Places emphasis on inspection and checking • Remove the unacceptable • Focus - the amount of work done Quality Assurance • Work to systems and procedures • Built-in design quality • Focus – the way work is done Quality Management • Everyone is responsible for quality of their own work • Implies doing the right thing and doing it right first time • Focus – the result of what is done

  12. Whether we give / get what we are supposed to(Conformance to specifications) Corrections / Rework (Getting it right first time) Continuous improvement … Kaizen(Effectiveness / enhancement) Using all resources effectively(Productivity, efficiency, schedules) Overall customer satisfaction(A better product, better market acceptance, better profitability) What is the meaning of Quality?

  13. The PDCA Cycle Continuous Improvement Program

  14. FOOD SAFETY- WHAT/WHYThe Need of Preventive Approach ? Another Important Chapter in Quality Concepts Revolutionary Change in Food Industry

  15. Unsafe food causes many acute and life-long diseases, ranging from diarrhoeal diseases to various forms of cancer.

  16. For India- these facts are not fully known- FSSAI is formed and started working post Aug 5th, 2011

  17. Micro Risks in food – Global perspective • Food borne illness caused by microorganisms is a large and growing public health problem. • Most countries have shown significant increases over the past few decades in the incidence of diseases caused by microorganisms in food, including pathogens such as Salmonella, Campylobacter and Escherichia coli, and parasites

  18. Illness because of Unsafe food – Global perspective • In many less developed countries, diarrheal disease is the leading cause of death among children. However, a recent review of data from a number of studies showed that a 42%-47% reduction in diarrhea can occur when hand washing with soap and water is introduced into a community. Thus, hand washing promotion and interventions are estimated to have the potential to prevent one million deaths from diarrheal diseases 

  19. Changing World- Emerging food risk • Extensive food distribution systems raise the potential for contaminated food products. • Changes in food production result in new types pathogens.

  20. Chemical Risks in Food • Chemicals are the building blocks of life and are important part of human metabolism. • However, human exposure to chemicals at toxic levels, are known or suspected to be involved in causing cancer, cardiovascular disease, kidney and liver dysfunction, hormonal imbalance, reproductive disorders, …..

  21. Chemical Risks in Food …. birth defects, premature births, immune system suppression, musculo skeletal disease, impeded nervous and sensory system development, mental health problems, urogenital disease, old-age dementia, and learning disabilities.

  22. Chemical Risks in Food • Possibly a significant part of these disorders and diseases can be attributed to chemical exposure, and for many chemicals in food is the main source of human exposure. • Consequently, the protection of our diet from these hazards must be considered one of the essential public health focus of any country.

  23. General Perception In Our Production, nothing can go wrong as we have well defined controls and quality inspections in place Let us face the reality

  24. "Here I am"

  25. US Space Programme, 1960s. Safe Food for Astronauts Pillsbury Company. QC Techniques could not provide assurance that food produced was not contaminated. Ensuring safety through a preventive system. No destructive testing. Not a "zero risk" system - it is designed to reduce food safety hazards to a minimum. How Did It all Started ?

  26. Hazard Analysis & Critical Control Point An internationally accepted methodology to reduce and manage risk A preventive system for food safety that addresses chemical, physical and biological risk Treats the production of food as a total, continuous system, assuring food safety from harvest to consumption What Is HACCP ?

  27. Farm to Fork Approach

  28. What all can go wrong ? Types of Hazards Physical Chemical Biological

  29. Types of Hazards – Physical Hazards

  30. Types of Hazards – Chemicals Hazards

  31. Types of Hazards – Biological Hazards

  32. ALLERGEN • A known component of food which causes physiological reactions due to an immunological response (As per BRC) • An allergen is a substance that's capable of producing an allergic reaction

  33. ALLERGY • A medical condition that causes someone to become sick after eating, touching, or breathing something that is harmless to most people

  34. अलेर्जी

  35. Source of Allergen • Dust • Food • Environment – Cold/Hot • Flower buds

  36. Symptoms of Allergy • Sneezing • Coughing • Gastrointestinal problem • Trouble in breathing • Skin problem like Itching/ rashes

  37. Why- Concerns • Consumer safety • Legal safety • Large number of people in the united states are estimated to suffer from a food allergy . • Allergic reactions lead to about 29,000 hospital visits each year and estimated 150-200 death.

  38. Codex Alimentarius Commission Established to implement Joint FAO/WHO Food Standards Programs • to protect the health of consumers • ensure fair trade • coordinate standards work Codex Alimentarius means “Food Code”

  39. The Journey of Food Safety standards Codex HACCP Dutch HACCP ISO 22000:2005 BRC Food Country Specific Legal Requirement- FSSA & FSSR Any many more

  40. Let us see what all is required for Preventive of Hazards Elimination of Hazards Reduction of Hazards to Acceptable Levels Simply Known as Control Measures and termed as Pre Requisite Programs

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