Iso 22ooo Food Safety Management System
Iso 22ooo Food Safety Management System
Growing consumer awareness More food prepared away from home Globalization and less barriers to trade present new food safety challenges, unfamiliar hazards or new hazards Increase in scientific knowledge about hazards in foods and consequent effect on health Rising of incidence of food born illness in some countries.
Dimensions of concern
Consumer Safety Trade issues
More attention..
70% of the approximate 1.5 billion case of diarrhea that occur globally each year are direct caused by chemical or biological contamination of food
The Result
FSMS ensures the hygiene condition of food production and service FSMS ensures that hazards are identified and the risk connected with the such hazards are managed FSMS assists in controlling hazards as to reduce, and or eliminate risks, through meeting regulatory specifics FSMS based on ISO 22000 most likely will become a requirement for some imports in world region
What is ISO
ISO is international organization for Standardization ISO develops voluntary technical standards which add value to all type of business operations They contribute to making the development, manufacturing and supply of products and services more efficient, safer and cleaner.
ISO 9001 Quality Management Systems Certification ISO 14001 Environmental Management System
Certification
ISO 22000 Food Safety Management System HACCP - Hazard Analysis and Critical Control Point
Food Safety Certification
GMP GAP
SA 8000
Interactive communication (within the food chain) System management (compatible with ISO 9001) HACCP principle (as of codex) Prerequisite programms(2 type)
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Conduct a hazard analysis Identify critical control points (CCPs) Establish critical limits Establish CCP monitoring requirements Establish corrective action Establish record keeping Establish procedures for verification determine the effectiveness of HACCP systems
Must be place and fully operational before the HACCP is in place Alternatively referred to as Good Hygiene Practices (GMP) Be appropriate to the size & type of operation and nature of the product manufactured Approved by the HACCP team
PRPS
Layout of premises Work place & employ facilities Control operation Preventive maintenance Cleaning & sanitation Personal hygiene Employ health Transportation Training Supplies of air, water, energy and other utilities Waste and swage disposal Pest control Management of purchased material Suitability of equipment
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Scope Normative references Terms and Definitions Food safety management system Management responsibilities Resource management Planning and realization of safe product Validation, verification and improvement of the food safety management system
Asiri Group of Hospitals, ISO 22000 Food Safety Management System and HACCP Standard
Our vision
It is our vision to provide fresh, healthy hygienically safe delightful food to our voluble customers by eradicating all possible hazards through out our food processes With this in view we have been developing the product continuously. This process of continuous development with the objective of delighting our customers will continue into the future. One of our key missions in the financial year 2010/11 is to further improve the standard of hygiene. We have set ourselves the goal of achieving ISO 22000 which will ensure ultimate food safety to our customers.
management
All measures necessary to ensure the safety and wholesomeness of food during preparation, processing, manufacture, storage, transportation, distribution, handling and service to the customer.
Food hygiene is
More than just cleanliness Protecting food from risk of contamination, including harmful bacteria, poisons and physical contamination.
Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of food.
Destroying any harmful bacteria in the food by thorough cooking or processing. Discarding unfit or contaminated food. A HAZARD is some thing that may cause harm to the consumer. It could be microbiological, chemical or physical.
The contamination of food by bacteria, poisonous chemicals or physical contamination such as glass, nails, insects.
Multiplication of bacteria to levels which could food poisoning because of storage at the wrong temperature.
The survival of food poisoning bacteria because of inadequate cooking/ processing.
Bacteria
The conditions required for bacteria to multiply are warmth, food, moisture & time.
1.warmth: Bacteria multiply rapidly between 20 C and 50 C . The ideal temperature is 37 C (body temperature) 2.Food: Bacteria thrive on high protein foods. 3.moisture: Bacteria require moisture. Dried foods restrict bacterial growth. However once milk or water is added any bacteria present will start multiplying. 4. Time: Given the right conditions of food, moisture and warmth, some bacteria can divide into two every 10-20 minutes
Room temperature = 27 Body temperature = 37 Refrigeratoter temp.= 1 to 4 Deep freezer temp. = -18 Danger Zone = 5 to 63
Food poisoning is an unpleasant illness, which occurs within 1 36 hours of eating contaminated or poisonous food. Symptoms last from 1 7 days and include: Abdominal pain, diarrhea, vomiting, nausea, fever. 6 Causes of food poisoning Bacteria or their toxins (most common) Moulds (mycotoxins) Chemicals (insecticides, cleaning agents etc) Metals (lead, copper, mercury) Poisonous plants and toadstools Poisonous fish or shellfish
Salmonella
(raw foods,
Clostridium perfringens
Clostridium botullinum
processed meat or fish)
(Animal & human excreta, soil, vegetables, dust, raw meat/poultry, flies, cockroaches (home made products, smoked fish,
Staphylococcus aureus
cuts, raw milk from cows or goat)
Bacillus cereus. (cooked rice stored in warm condition) E. coli (undercooked meat products, contaminated cooked meat,
person to person)
Food Contamination
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writhing food premises because of ignorance, inadequate space, poor design or because of food handlers taking short cuts, contamination of this way is most serious and may results in food spoilage, food poisoning or even death.
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Purchasing food from reputable suppliers. Effective instruction, supervision and training of food handling High standards of personal hygiene and good hygiene practices. Well-designed and constructed food premises. Pest control. Separate raw and high-risk food at all stages. Effective storage and disposal of waste and unfit food. Well-designed and proper use of suitable equipment / utensils. Effective cleaning and disinfection (particular care needed with wiping cloths) staff.
Store food out of the danger zone. Preparation at room temperature is kept at minimum High risk food not to left at room temperature Cool food as rapidly as possible (Within 90minutes) Use suitable preservatives (salt, sugar, vinegar) Keep food items wrapped time.
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Food prepared too far in advanced and stored at room temperature Cooling food too slowly prior to refrigeration Not reheating food too high enough temperatures to destroy food poisoning bacteria The use of cooked food contaminated with food poisoning bacteria Undercooking Not thawing frozen poultry for sufficient time Cross contamination from raw food to cooked food Storing hot food below 63c Infected food handlers Use of leftovers
People: Raw food: Insects: Rodents: Animals & birds: Dust: Refuse and waste food
Physical contamination
Raw ingredients: stones, glass, pests, dirt, flaking paint Buildings / equipment: wood, rust, grease, oil, screws
The Purchasing, Storage, Temperature control, Preparation ,Cooking and Preservation of food Purchase & storage of foods Choose a reputable supplier. Specified the standard & quality of food when ordering. Food should be checked on delivery. Temperature of food should be checked. Deliveries should be dealt with promptly. Food should be stored at the correct temperature. Dry food store should be clean & tidy. Damaged can food must not be used. Excess packaging should be removed on delivery. Stock must be rotated. Spillages should be cleaned promptly. Fruit should be check for spoilage regularly. Chemical should be stored away from food.
CHILLED STORAGE
regularly.
High risk & low risk food must be separated. Suitable storage containers must be used. Staff must be trained in the correct use of refrigerators. Operating temperature between 1 C & 4 C. A thermometer must be positioned in the warmest part & the temperature must be checked & recorded regularly.
CHILLED STORAGE
Unit must be serviced regularly. Must be sited in well-ventilated areas away from ovens. Should not be overloaded. Must be cleaned regularly. Stock should be checked & rotated. Food must be covered & in suitable containers. (never cans) Hot food items must never put in to a refrigerator, allow to cool first.
Should operate at-18c or below. Suitable food packaging must be used to avoid freezer burn
Frozen food temperature must be checked on delivery and stored as quickly as possible.
Deliveries above- 15c should be rejected.
Stock rotation.
Do not store above the freezer load line. Do not keep longer than recommended by the manufacturer.
Vegetables, fruits, most meat -up to 12 months Pork, sausages fish, butter-up to 6 month
Stock Rotation
Use food in date order. Prevent food spoilage. Ensure food is good quality and safe. Correct stock levels are maintained. Encourages pest control measures are enforced. Use by date = short shelf life. Best before dates = longer shelf life and are manufacturers recommendations.
Food spoilage and preservation Spoilage begins as soon food is harvested. Spoilage includes bacteria, moulds and yeasts.
Signs of spoilage
Off odors Discoloration Slime Mould growth Sour taste Dry or spongy Preservation is the treatment of food to prevent or delay spoilage. Packaging is important to extend the life of preserved foods. e.g. cans, bottles, vacuum packs. Once opened the food should be treated as fresh and refrigerated.
High temperatures - pasteurization, canning, bottling, cooking. Low temperature- refrigeration, freezing. Drying and de-hydration- fruits, fish, vegetables, chemicals, sugar, salt, vinegar. Vacuum Packing-meat, fish. Acid fermentation- Yogurt, cheese, salami. meats,
Irradiation- spices.
Smoking- fish, meat
Personal Hygiene
After visiting the w.c. On entering the food preparation area and before handling any food or equipment In-between handling raw and cooked food After combing or touching the hair After eating ,smoking, coughing, or blowing the nose
Up to 40% adults carry staphylococci in the Norse & mouth Cough and sneeze can carry droplet infection Persons with bad colds should not handle open food Disposable single use paper tissues are preferable to handkerchiefs Food handlers should not eat sweets, chew gum, taste food with the finger. Spitting to garbage bins are prohibited, it can obviously result in food contamination.
Cuts ,spots and sores provide an ideal place for bacterial multiplication. These lesions should be completely covered by waterproof dressings, preferably colored blue. Cuts on fingers may need the extra protection of waterproof fingerstalls.
Food handlers should not wear earrings, watches, jewelled rings or brooches Strong smelling perfume or aftershave should not be worn by food handlers
The Hair
Hair is constantly falling out and ,along with dandruff, can result in contamination of food. Should wear suitable head covering which completely encloses the hair Combing of hair and adjustment only take place in locker rooms
It is illegal to use tobacco ,cigarettes ,pipes or cigars in food preparation areas or whilst handling open food. People touch their lips whilst smoking and they may transfer harmful bacteria to food Smoking encourages coughing and droplet infection To prevent from cigarettes ends and ash contaminating with food An unpleasant environment may created for non smokers
Protective clothing
Staff must be aware that protective clothing is worn to protect the food from risk of contamination and not to keep their own clothes clean Protective clothing should not be worn outside the food premises Not worn for any sports activities suitable foot wear should be worn to prevent slipping and to protect the feet Uniforms preferably white colored without external pockets Protective garments should be appropriate for the work being carried out and should completely cover ordinary clothing
General Health
Food handlers should be in good health in all aspects from oral hygiene to general fitness Any food handlers suffering from diarrhea, vomiting, or a food born infection must not handle food. Food handlers who excrete food poisoning organisms must not resume food handling duties without medical clearance Person with skin infection, sores, heavy colds and ear or eye discharge should be excluded until medical clearance has been obtain .
Hygiene Training
All food handlers must receive the appropriate supervision ,instruction and/or hygiene training to ensure that they are aware of the hygiene hazards associated with their job and the safety of food produced.