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THE SEARCH F OR FOOD QUALITY

THE SEARCH F OR FOOD QUALITY. A GUIDE TO ISO 22000 STANDARDS. C O N S T R A A R C H – M A N S Y S A1- 40, Mansarovar, Delhi Road, Moradabad - 244001,(U.P.) India Phone : + 91 - 5 9 1- 2 4 8 0 4 1 3, 2 4 8 0 9 2 3, RIM: 093597 02876

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THE SEARCH F OR FOOD QUALITY

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  1. THE SEARCH FORFOOD QUALITY

  2. A GUIDE TO ISO 22000 STANDARDS C O N S T R A A R C H – M A N S Y S A1- 40, Mansarovar, Delhi Road, Moradabad - 244001,(U.P.) India Phone : + 91 - 5 9 1- 2 4 8 0 4 1 3, 2 4 8 0 9 2 3, RIM: 093597 02876 Emai: constraarch@sancharnet.in, cc:constraarch@yahoo.co.in. web ; www.constraarch.com

  3. --- : FOOD SAFETY PRINCIPLES : ---- F Food Safety system consists of following seven priniciples :  1.To conduct a HAZARD ANALYSIS.  2.To establish CRITICAL LIMIT.  3. To determine the CRITICAL CONTROL POINTS (CCP). 4. To establish a System to monitor CONTROL of CCP. 5. To establish the CORRECTIVE ACTION to be taken when monitoring indicates that aparticulars CCP is not under Control . 6.To establish proceedes for VERIFICATION to confirm that the HACCP System is working effectively.  7. To establish DOCUMENTATION oncerning all proceedenes and records . Appropriates to these principal & their applications.

  4. TheImportance of Documentation. To ensure that everyone within an organization adopts planned and consistent policies and that quality is not left to chance, every aspect of system of production or service delivery must be documented in form of Food Safety policy, procedures and instructions, where appropriate, and made available to all employees. This means clear procedures to allow employees to do their jobs. For any particular job, a procedure will need to be followed. These procedures are contained in the quality documentation. Procedures can be regularly modified as and when better or different ways of doing things are discovered. As procedures change, so will the documentation. There is no reason for procedures to remain static.

  5. COMPLIANCE REQUIREMENT FOOD SAFETY MANAGEMENT SYSTEM. • GENERAL REQUIREMENTS. • DOCUMENTATION REQUIREMENT • General. • Quality Manual. • Control of Documents. • Control of Records. MANAGEMENT RESPONSIBILITY • Management Commitment Food Safety Policy Food Safety Management System Planning. • Responsibility And Authority • Food Safety Team Leader • Communication. • Emergency Preparedness and Response • Management Review

  6. RESOURCE MANAGEMENT • Provision of Resourses • Human Resources • Infrastructure • Work Environment • PLANNING & PRODUCT REALIZATION OF SAFE PRODUCT • General • Prerequisite Programmes (PRPs) • Preliminary Steps to enable hazards analysis • Hazard Analysis • Establishing the operational prerequisite Programmes (PRPs) • Establishing the HACCP Plan • Updating of preliminary information and documents specifying the PRPs and the HACCP Plan • Verification Planning • Traceability system • Control of nonconformity

  7. MEASUREMENTS, ANALYSIS & IMPROVEMENT General • Validation of control measure combination • Control of Monitoring and Measurement • Food safety management system verification • Improvement

  8. : -- WHAT DOES HACCP COVER & HOW DOES IT WORKS -- : -- ·The basic HACCP hazards Control and methodology are in given below flow chart. ·The need to be implemented through all phases of your products and delivery where a potential safety Hazards exists. ·Pre requsite programme such as good manufacturingpractices (GMP) are required to action effective implemented. HAZARDS MODIFY THE STEP, PROCESS OR PRODUCT YES NO IS CONTROL NECESSARY ARE PREVENTIVE MESURES ARE IN PLACE NO YES YES DO THE MEASURES REDUCE THE HAZARDS NO NO COULD HAZARDS REACH UNACCEPTABLE LEVEL YES YES NO WILL A SUBSIQENT STEP REDUCE OR ELIMINATE THEHAZARDS CCP NOT A CCP

  9. --- : BENEFITS OF ISO22000 : --- • Gives confidence to the management that food safety is being effectively managed. • Ensure that safety of foods stuff during preparation processing, manufacturing, packaging, storage Transportation, distribution handling or offering for sale & supply. • Focus of prevention of food borne problems rather than allowing the problem to occur & than control it. • Winning Confidence of customer in product. • A Cost effective system which targets resources to critical areas of production thereby reduces the risk of manufacturing and selling unsafe food. • Drive down rework & spoilage cost.  • Reduce the Recalls , Reback of material. • Reduce and posibility to eleminate liability related to food safety. • Improve day to day service delivery and ensure consistency in product quality and safety. • Help your sales & marketingcapability by better yet being. • Provide market protection, incerased ability to tender for prestigeous organisation. • Increase in market share with reduction in customer audits. • Preferred suppliers status, working with a clean suppliers. • Defines and communicates the company’s food safety policy, objectives and practices. • Facilitates the training to new employees as well as senior employee with the latest Technology. • Eleminates the formal instructions & lays foundations for well established procedure. • Conformance to international processes with increase in Exports.

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