An ISO 9001:2008 Co.

CDC & BSCI- Belguim Registerd

About Sleen

Background

Initially we started off as an Consulting & training firm in 2001 specializing in International Certifications like ISO 9001, 14001, 22000, HACCP, OHSAS, SA 8000, ETI Buyers Audit, WRAP, & Training services.

Solutions Team

Branched out into other HR products covering, Recruitment & placement firm specializing in middle & senior level recruitments.

Clients

Our clients spread across sectors covering Engineering / Heavy Machineries, Metal, Projects, Chemicals FMCG/ Retail, Real Estate/Constructions/Infra, Hospitals, Leather, Auto Mobile, IT, Education etc

We provide consultancy & training for International Certifications

Clients

DRISH SHOES

1. Consultant Registered From BSI Management System 2. Registered From CDC- Ministry of Information &Technology 3. Registered Form BSCI- Belguim as a Service Provider 4. Registered from IL&FS (Under Kanpur BDS to promote SA 8000) 5. Lead Auditors For ISO 9000, ISO 14001, SA 8000, FSMS, 6. Trainers For All International Certifications

TRAININGS

Awareness To ISO 22000 FSMS- FOOD SAFETY MANAGEMENT SYSTEM

FSMSWhat is FSMS- FOOD SAFETY MANAGEMENT SYSTEM?

A management system designed to enable organizations to control food safety hazards along the food chains in order to ensure that food is safe at the time of consumption
ISO 22000:2005 Clause-1

ISOISOISO is the International Organization for Standardization. It Switzerland. was set up in 1947 and is located in Geneva, Switzerland. Its purpose is to develop standards that facilitate international trade. trade.

ISO 22000 :2005

was developed by ISO TC 34 (Technical Committee 34). TC 34 is responsible for food products. ISO 22000 2005 (first edition) was formally approved during 2005 by over 75% of the ISO member bodies who participated in the voting process. ISO published this international standard on September 1, 2005.

ISO 22000 & HACCP

ISO 22000 shows organizations how to combine the HACCP plan with prerequisite programs (or programmes) and operational prerequisite programs into a single integrated food safety management strategy.

Food Safety Management Systems

Food safety Management & Food safety Auditing ISO 22000:2005- REQUIREMENTS ISO 22004:2005-GUIDANCE ON APPLICATIONS ISO 22005:2007-TRACEABILITY ISO 22003:2007-REQUIREMENTS FOR BODIES ISO 19011:2002-GUIDANCE FOR QMS & EMS Auditing

A standardized food safety management system (FSMS) allows organization to:

1. 2. 3. 4. 5. 6. 7. 8.

Mitigate food safety hazards in a product or process. Protect consumer safety. Manage risk on complex liability issues (due diligences). Provide assurance to stakeholders. Plan and achieve continual improvement. Promote a positive company image. Protect a brand. Save money.

Continual Improvement simplification structure chaos

1. 2. 3. 4. 5. 6. 7.

Conduct hazard analysis and identify preventive measures Identify critical control points (CCPs) in the process Establish critical limits Monitor each CCP Establish corrective actions Establish verification procedures Establish record-keeping and documentation procedures

HACCP Implementation
Main steps in implementation

Preparation Preparation Preparation Preparation Preparation Principle 1

Step 1. Assemble The HACCP Team Step 2. Describe The Product(s) Step 3. Identify Intended Use Step 4. Construct Flow Diagram Step 5. On-site Confirmation Of Flow Diagram Step 6. A) List All Potential Hazards B) Conduct Hazard Analysis C) Control Measures

HACCP Implementation
Main steps in implementation

Principle 2 Principle 3 Principle 4 Principle 5 Principle 6 Principle 7

Step 7. Step 8. Step 9. Step 10. Step 11. Step 12.

Determine CCPs. Establish Critical Limits For Each CCP Establish A Monitoring System For Each CCP Establish Corrective Action Establish Verification Procedures Establish Documentation And Record Keeping Procedures.

Food safety management system Management responsibility Resource management Planning and realization of safe products Validation, verification, and improvement of the food safety management system

Food Safety : Concept that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects eg: malnutrition Food Chain: Sequence of the stages and operations involved in the production , processing, distribution, storage and handling of food ingredients, from primary production to consumption.

PrePre-requisite Programme : (food Safety) basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain, suitable for the production, handling and provision of safe end products and safe food for human consumption. E.g. GHP, GMP, GDP, GTP etc. Operational PRP: PRP identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards to and / or the contamination or proliferation of food safety hazards in the products or in

Introductory Sections

Claus e

Description

1 2 3

Scope Normative reference Terms and definitions

Main Clauses

4 5 6 7 8

Food Safety Management System Management Responsibility Resource Management Planning and Realisation of Safe Product Validation, Verification and Improvement of the Food Safety Management System

General Documentation Requirements

Food Safety Policy Food Safety Team leader Communication Emergency preparedness Management review

HR Infrastructure Work environment

PRP HACCP Traceability Withdrawal

Verification Validation Improvement

What is Hygiene ?
Cleanliness Personal Hygiene Destroying Bacteria Water Quality Pest Control Protecting Food from contamination Preventing Bacteria from multiplying.

Safety of Food Product Customer Satisfaction Good Image & increase of Business Compliance with the Law Increase shelf life of Product

Food Poisoning Legal Action Loss of Image Decrease in profitability

Foreign substances present in food affecting Food Hygiene, Health & Safety. The 3 Major contaminant (Hazard) are PHYSICAL CHEMICAL BIOLOGICAL.

PHYSICAL Foreign matter like glass, hairs, metal piece, stones, piece of wood etc. CHEMICAL Cleaning chemicals/detergents, oils, grease, insecticides, chemicals used BIOLOGICAL Bacteria, Fungi, viruses

Safety of water Condition and cleanliness of food-contact surfaces Prevention of cross-contamination Maintenance of hand-washing, hand-sanitizing and toilet facilities Protection from adulterants Labeling, storage and use of toxic compounds Employee health conditions Exclusion of pests

Premises Transportation & storage Equipment / Machinery Personnel Sanitation & pest control Process controls Recalls

Microorganisms
Yeast Mold Bacteria Viruses Protozoa

Parasitic worms

FOOD WATER TIME TEMPERATURE AIR

When they grow, microorganisms produce byproducts

Yeast - bread, beverages, fruit Lactic acid bacteria - yogurt, cheese, meats Staphylococcus aureus - enterotoxin

Most spoiled foods do not present a health risk, and not all food that appears normal is safe to consume

Naturally Occurring Intentionally added Unintentionally added

Agricultural chemicals
e.g., pesticides, fungicides, herbicides, fertilizers, antibiotics and growth hormones

Prohibited substances (21 CFR, Part 21.189) Toxic elements and compounds
e.g., lead, zinc, arsenic, mercury, cyanide

Secondary direct and indirect

e.g., lubricants, cleaning compounds, sanitizers, paint

Any potentially harmful extraneous matter not normally found in food

Glass Wood Stones Metal Plastic