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Food Safety Management System

Food safety management involves ensuring safety at all stages from farm to table. [1] Kautilya's Arthashastra discussed preventing food adulteration through punishments. [2] Food safety begins on farms and involves assessing and managing risks. [3] Factories must implement sanitation practices and equipment training. Supermarkets must follow cleaning and packaging procedures. [4] The Food Safety and Standards Authority of India regulates the food industry through licensing and inspections. Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized food safety management system.

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902 views36 pages

Food Safety Management System

Food safety management involves ensuring safety at all stages from farm to table. [1] Kautilya's Arthashastra discussed preventing food adulteration through punishments. [2] Food safety begins on farms and involves assessing and managing risks. [3] Factories must implement sanitation practices and equipment training. Supermarkets must follow cleaning and packaging procedures. [4] The Food Safety and Standards Authority of India regulates the food industry through licensing and inspections. Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized food safety management system.

Uploaded by

Tony Beju
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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1

Food Safety Management System


From Farm to Table
2
Kautilya’s Philosophy on adulteration

• ‘Kantaka Sodhana’
• Duty of the king or king officials
• Book the culprits for kantaka sodhana
• Prevention of food adulteration
• Punished with specific fines
• “A person selling adulterated salt should pay the
highest fine for violence”
3

    Food safety


4
5
6

Food processing

Food packaging

Farmer

Ready to eat Ready to cook


7
8

Markets

Farmer
9
What is food safety?
   

 Refers to routines in the preparation, handling and storage


of food meant to prevent foodborne illness and injury.
 From farm to factory to fork, food products may encounter
any number of health hazards during their journey through
the supply chain. 
 Safe food handling practices and procedures are thus
implemented at every stage of the food production life
cycle.
10
   What is food safety and food
quality?
11
12
Food Safety Management System

Activities comply with


the Food Safety Policy A systematic approach
and requirements
prescribed under ISO
22000.

Based on the principles


A certification for FSMS
of (HACCP).
represents a trust.
.
13
Four components of FSMS

 Auditor-Training Component 04

Conformance Component 03

Technical Component 02

General Management Component 01


      Farm level food safety 14
management
Food safety begins at all the stakeholders in the agricultural supply
chains - starting from the farmers in fields through packhouses, to
distributors and agricultural retailers.

3 ways to improve food safety with agriculture management:


1. Perform Risk Assessment to Optimize Actions for Food Safety
2. Leverage the Interlinks between Smart Farming and Food Safety

3. Ensure Agricultural Traceability to Amplify Farm Food Safety


Food safety hazards on farm 15

Biological Chemical Hazards


Physical
Hazards At the farm level, chemical Hazards
The biological residues in animal feed, veterinary Physical hazards
hazards are medicines and residues from include stones, soil,
disease causing detergents, disinfectants, etc. can metal, glass,
(or pathogenic) cause chemical hazards in food, plastics, broken
bacteria, viruses unless properly managed. needles in animals. 
and parasites. 
Goal of food safety management at farm 16

1.Take all reasonable steps to ensure the

control of biological hazards (pathogens).

2. Prevent chemical residues and foreign

bodies (physical hazards) from

contaminating food.
17
Good Farming Practice (GFP)
18
  Factory level food safety
management
Sanitation
Employees must use the proper protective products to prevent contaminating
work areas and food during manufacturing. Gloves, hair nets and face masks
are common forms of protective wear.

Machinery use
Workers must understand and follow all equipment guidelines. No one can be
permitted to operate any machinery without the required training.

Maintenance
Proper maintenance protects both the manufacturing process and the
employee using the equipment. 
19
Food security
Security measures must be
taken to prevent deliberate
contamination of products

Chilling and freezing


Technologies used to
produce and ensure the
safety of chilled and frozen
foods and maintain the cold
chain.
Food safety management at 20
supermarkets & grocery
stores
• Supermarkets can offer a wide range of services.
• Mandatory to follow a wide set of safety procedures.
• Cleaning, sorting, packaging, grading are some of
the operations performed by the retail shops. 
MANAGEMENT AND HYGIENE PRACTICES 21
FOR SUPERMARKETS

Facility Facility layout Construction in


environment and design handling and Equipment
storage areas
MANAGEMENT AND HYGIENE PRACTICES 22
FOR SUPERMARKETS

Waste
Staff facilities Water quality management Pest control
MANAGEMENT AND HYGIENE PRACTICES 23
FOR SUPERMARKETS

Transport

Training
Food Safety and Standards 24
Authority of India

•The consumers are highly aware of what are they eating and have
higher expectations.
•  Prime duty of the organizations and regulatory bodies
•  The FSSAI has made some rules and regulations. (
FSSAI license)
• Any person or business that takes part in food manufacturing,
food processing or distribution requires to have this license.
•  To apply for this license, you will have to present an FSMS or
Food Safety Management System declaration.
IMPORTANCE 25
OF FSSAI

Food verification for


safe consumption

Food license

Protects from false


accusations.
Food safety inspections and enforcement 26

• Handling, preparation, storing

• Operation under normal conditions

• Scoring scheme:

1. Higher-6 months
2. Lower-3 year
ISO 22000 27

1 An internationally recognised standard 

Combines the ISO 9001 approach to food safety management and


2 HACCP
It can be used by any organization within the food supply
3
chain
It sets out the requirements for  FSMS and can be certified to
4
it.
28

   Food safety
management at
hotels &
restaurants
29

Food safety requirements


• Controlling time and temperature
• Preventing cross- contamination
• Practicing good personal hygiene
• Purchasing food from approved, reputable suppliers
• Cleaning and sanitizing properly
• One of the key requirements is based on the principles of HACCP
30
PREMISES

DESIGN OF FOOD PREPARATION AREAS

EQUIPMENT

WATER SUPPLY

PERSONAL HYGIENE

PEST AND PET CONTROL

FOOD WASTE

STAFF SAFETY
Hazard Analysis and Critical Control Point 31

Internationally recognised method

A legal requirement DINNER


SPECIAL
A management system in which food
safety is addressed from primary
producer to final customer

Used at all stages of a food chain


32
7 Documentation
Record keeping
Identifying
hazards,
Accessing less risk

P
R
I Verification Identifying CCPs
Validity
N
C
I
P Implementing Establishing
L corrective
measures
critical limits

E
Implementing
S continuous
mentoring
FOOD 33
CONTROVERSY

COMPLAN STARBUCKS MAGGI NOODLES VENKEYS


blacklisted by Central
finding hundreds of non permissible levels
Food safety Regulator high quantity of salts
worms in the pack of of lead and MSG .
FSSAI after risk or heavy metals.
energy drink.
assessment.
34
       Consumer Protection Act
1986 
• On July 20th, 2020, the new Consumer Protection Act, 2019 came into

force in India, replacing the previous enactment of 1986.


Highlights:
• An aggrieved consumer can file complaints about a defect in goods.
• No fees are required to be paid if the claim is within Rupees 5 lakhs.
• A consumer can conduct her own case via video conference.
• A concept of product liability has been introduced by the new law.
• E-commerce is now tightly regulated
• Misleading advertisements may be punished with imprisonment.
35
REFERENCES
http://www.foodsafety.unl.edu/haccp/start/physical.html
http://www.gov.mb.ca/agriculture/food-safety/at-the-food- processor/biological
hazards.html#control_and_prevention
https://blog.smartsense.co/food-safety-education-month-hazards-prevention
https://fssaifoodlicense.in/food-safety-management-system/

https://www.researchgate.net/publication/242190153_Guidelines_for_Food_Safety_Management_on_Farms

http://www.fao.org/3/a-at509e.pdf
https://certifications.controlunion.com/en/certification-programs/certification-programs/iso-22000-food-safety
-management-system
SPECIAL FOOD

Thank you
TEAM 9 SAMUDRAA

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