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Food Safety and Hygienic Practices in Agriculture Marketing. NATIONAL CONFERENCE at MOUNT ABU Aug. 28-30 , 2012 Dr. Hari Prakash Joint Director Quality Council Of India. Food Safety and Standards Act, 2006 Regulations Schedule 4 Part II - PowerPoint PPT Presentation
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Food Safety and Hygienic Practices in Agriculture Marketing
NATIONAL CONFERENCE at MOUNT ABU
Aug. 28-30 , 2012
Dr. Hari Prakash
Joint Director
Quality Council Of India
.
• Food Safety and Standards Act, 2006 • Regulations
• Schedule 4 Part II
• General Requirements on Hygienic & Sanitary Practices to be followed by all
Food Business Operators
Objectives of FSSAITo consolidate the laws relating to foodTo establish food safety and standards
authority of India for laying down science based standards for food
To regulate the manufacture, storage, distribution, sale & import of food products
To ensure availability of safe & whole food for human consumption
http://www.fssai.gov.in
PFA to FSSA
PFA Prevention of Food Adulteration Act- 1954
FSSAFood Safety and Standards Act - 2006
Old Food Regulations1. Fruit Product Order, 1955
2. Milk and Milk Products Order, 1992
3. Vegetable Oil Products (Control) Order, 1947
4. Edible Oils Packaging (Regulation) Orders, 1998
5. The Solvent Extracted Oil, De-Oiled Meal and Edible Flour ( Control) Order,1967
6. Meat Food Products Order, 1973
5
Key Elements of FSSAI 2006
Food safety management systemRisk assessmentCommunicationProduct recallGHPPenalty for unhygienic processingScope covers all commercial foodPackaging & labelling including nutritionGuidelines for imported food
6
FSSA 2006
The 12 chapters of FSSA 2006
1. Preliminary : Definitions
2. FSSAI : (Administration)
3. General principles of Food Safety
4. General Provisions as to articles of food
5. Provisions relating to import
6. Special responsibilities as to food safety
7
FSSA 2006 contd..
7. Enforcement of the Act
8. Analysis of food : laboratories, sampling & public analysts
9. Offences & Penalties
10. Adjudication & food safety appellate tribunal
11. Finance, accounts, audits, reports
12. Miscellaneous
8
Who Require License:[See Regulation2.1.2, Regulation 2.1.3 and Regulation2.1.7]
License / Renewal of license under FSSA, 2006 for kind of business:
• Manufacturing/Processing including sorting, grading etc.
• Packaging • Relabeling ( by third party
under own packing and labeling)
• Storage/Warehouse/Cold Storage
• Retail Trade • Wholesale Trade• Distributor/Supplier
Transporter of food
• Milk collection/chilling• Slaughter House • Solvent extracting unit• Solvent extracting and oil
refining plant • Importing • Catering ,
Dhabha or any other food vending establishment
• Club /canteen
Draft Food Safety & Standards Regulations 2010 (FSSA 2006)
Chapter 1: General Chapter 2: Food Authority and Transaction of Business Chapter 3: Licensing and Registration of Food Businesses Schedule 1: List of FB falling under purview of Central Licensing Authority Schedule 2: Form A & B (Registration & License) +Documents for License
+ Form C and Form Ds Schedule 3: Fees Schedule 4: General, Part 1 a & b, Part 2, Part 3, Part 4, Part 5 Chapter 4 : Packaging and Labeling Regulations Chapter 5 : Food Products Standard Chapter 6: Substance Added to Food Chapter 7: Prohibition and Restriction on Sales Chapter 8 : Contaminants, Toxins, Residues Chapter 9: Laboratory and Sample Analysis Chapter 10 : Others
10
FSSR 2006- Schedule 4
Definition of “Food Safety Management System” (Chapter I)Adoption of GMP, GHP, HACCP & other such practices as may be specified by regulation, for the food business
12
FSMS requirements in Schedule 4
Part I : General Hygiene & Sanitary Practices to be followed to petty food business operators
Part I A :Sanitary & Hygienic requirements for food manufacturers / processor
Part I B :Sanitary & Hygienic requirements for units other than manufacturing
Ref. : Clause 7.2 of ISO 22000
FSMS related requirements in schedule 4Part II: General requirements on Hygiene & Sanitary practices to be followed by all food business operators Covers Location, layout, design, utilities, food operation control …….) andFBOs shall identify steps in the activities of Food Business, which are critical to ensuring food safety and ensure that safety procedures are identified, implemented, maintained and reviewed periodically.
Main Ref. : Codex General Principles of Hygiene, Other references: Clause 7.2 of ISO 22000, PAS 220, Risk Assessment based approach 7.4, 7.5, 7.6 of ISO 22000
14
Food Safety and Standards Act 2006 (Schedule 4, Part II)General Requirements on Hygiene and Sanitary Practices to be followed by all Food
Business Operators. It also refers to identifying steps critical to food Safety and management of safety procedures there in.
1. Location and Surroundings2. Layout and Design of Food
Establishment Premises3. Equipment4. Facilities: Water Supply,
Cleaning utensils and equipments, Washing of Raw Materials, Ice and Steam, Drainage and Waste Disposal, Personnel Facilities and Toilets, Air Quality and Ventilation, Lighting
5. Food Operations and Control: Procurement of Raw Materials and food, Storage of Raw Materials and Food, Food Processing, Preparation Packaging Distribution and Service: Time and Temp Control
1. Location and Surroundings2. Layout and Design of Food
Establishment Premises3. Equipment4. Facilities: Water Supply,
Cleaning utensils and equipments, Washing of Raw Materials, Ice and Steam, Drainage and Waste Disposal, Personnel Facilities and Toilets, Air Quality and Ventilation, Lighting
5. Food Operations and Control: Procurement of Raw Materials and food, Storage of Raw Materials and Food, Food Processing, Preparation Packaging Distribution and Service: Time and Temp Control
6. Management and Supervision7. Food Testing Facilities8. Audit, Documentation and
Records9. Sanitation and Maintenance
of Establishment Premises: Cleaning and Maintenance, Pest Control Systems
10.Personal Hygiene: Health Status, Personal Cleanliness, Personal behaviour, Visitors
11.Product Information and Consumer Awareness
12.Training
6. Management and Supervision7. Food Testing Facilities8. Audit, Documentation and
Records9. Sanitation and Maintenance
of Establishment Premises: Cleaning and Maintenance, Pest Control Systems
10.Personal Hygiene: Health Status, Personal Cleanliness, Personal behaviour, Visitors
11.Product Information and Consumer Awareness
12.Training
15
FSMS related requirements in Schedule 4
Part III : Specific hygiene & sanitary practices to be followed by food business operators engaged in manufacture, processing, storing & selling of milk & milk products
Part IV sale of meat & meat products
Part V FBOs engaged in catering / food service establishments
16
Schedule 4 Part II
General Requirements on Hygiene and Sanitary Practices
1.Location and Surroundings
Away from environmentally polluted areas and industrial activities to preventObnoxious odour, fumes, excessive soot, dust, smoke, chemical
or biological emissions and pollutants.Areas subject to floodingAreas prone to infestations of pestsAreas where wastes, solid or liquid cannot be removed
effectively. Premises not to be used residential purposes
2.Layout and Design of Food Establishment Premises
Not subject to cross contamination (e.g. processing from receiving)Activities Compartmentalized.Material movement unidirectionalMachinery not to occupy more the 50% of the Manufacturing areaFlooringWalls, Ceilings, Exhausts, Windows
3.Equipment Food Contact Equipment, Utensils Location, Design and Fabrication Containers for Waste Containers for Chemicals
3.Equipment Equipment and containers that come in contact with food &
Utensils for saleMade of corrosion free materials, which do not impart any
toxicity to the food material. At all times in good order and repair, a clean and sanitary
condition. Dedicated Equipment and Containers Located, designed and fabricated Equipment and containers for waste, by-products and
inedible or dangerous substances, identifiable and suitably constructed
Food Contact Surfaces
4.Facilities Water Facilities for Cleaning Utensils Facilities for Cleaning Raw Materials Ice and Steam Drainage and Waste Disposal Personnel Facilities Air Quality Lighting
Water Storage
25
Water Storage & Treatment
Must be at a convenient location to feed entire facilities
Must provide for receiving and supply
In line disinfection devices like Chlorine doing pumps/Venturi-meters/UV etc
Must be made up material that will not support microbial/weed growth & remain cleanable & easy to maintain
Must be protected against pest entry
4.FacilitiesWater Supply
Only potable water, as per BIS Specs. with appropriate facilities for its storage, distribution shall be used as ingredient and also for food handling, washing, processing and cooking.
Water storage tanks - cleaned periodically and records maintained.
Non potable water only for cooling of equipment, steam production, fire fighting & refrigeration equipment
Prevent Cross ContaminationFacilities for cleaning Utensils / EquipmentFacilities for washing of Raw Materials
4.FacilitiesIce and SteamDrainage and Waste disposal
Disposal of sewage and effluents (solid, liquid and gas) - in conformity with requirements of Factory Environment / Pollution Control Board.
Waste storage - Not to contaminate the food process, storage areas, the environment inside and outside the food establishment
Waste shall be kept in covered containers Waste not to accumulate in food handling, food
storage, working areas.
4.Facilities Personnel facilities and Toilets
Washing and drying of hands Wash basins Supply of hot and /or cold water Separate lavatories for males and femalesChanging facilities for personnel Suitably located - not open directly into food
processing, handling or storage areas.Trained people
4. FacilitiesAir Quality and Ventilation
Ventilation systems Natural and /or mechanical including air
filters, exhaust fans, Air not to flow from contaminated areas to
clean areasLighting
5.Food Operations and Controls
Procurement of Raw Materials Storage of Raw Materials Processing / Preparation Packaging Distribution / Service
Follow Storage norms
5.Food Operations and ControlsStorage of Raw Materials and Food
Facilities designed and constructed to protect food from contamination
Maintenance and cleaning against pest access and accumulation
Cold StorageSegregation and identification for the storage of raw,
processed, rejected, recalled or returned materialsRaw materials and food in separate areas from
printed packaging materials, stationary, hardware and cleaning materials / chemicals.
Separate from the area of Processed, Cooked and Packaged products.
Temperature and Humidity to be maintainedFIFO Non-Toxic ContainersRacks / Pallets above floor level, away from walls
5.Food Operations and ControlsProcurement of Raw Material
Not to accept raw material or ingredient containing parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic items, decomposed or extraneous substances, not likely to be reduced to acceptable level during sorting and/or processing
Conform to the Regulations under the Act.Records – Materials and Source
5.Food Operations and ControlsFood Processing / Preparation
Time and Temperature ControlSystem to effectively control time and
temperatureTime and temperature of receiving, processing,
cooking, cooling, storage, packaging, distribution and food service upto the consumer, as applicable
Defrosted / thawed material not to be stored back and after opening.
Tolerance limits and recordschimney, exhaust,fan etc.
5.Food Operations and Controls
Food PackagingAs per ActFood Grade Aluminium, Plastic, Tin as per ActPackaging Materials / Gases – Non- Toxic
under storage / use conditions
5.Food Operations and Controls Food Distribution / Service
Supply chain system to minimize food spoilage during transportation Processed / packaged and / or ready-to-eat food.
Conveyances, Containers designed, constructed and maintained to effectively maintain temperature, humidity, atmosphere and other conditions necessary to protect food
Conveyances, Containers for transporting / serving foodstuffs shall be non toxic, clean and maintained in good condition to protect foods from contamination.
Dedicated Conveyance, Cleaning, Disinfection
6. Management and Supervision
SOPsTechnical Managers, Supervisors
6.Management and SupervisionDetailed SOPTechnical Managers and supervisors have
appropriate Qualifications,Knowledge / skills on food hygiene principles
and practices Ensure Food Safety and Quality Products,Judge Food Hazards, take appropriateEnsure effective monitoring and supervision
7.Food Testing Facilities
In-house LaboratoryExternal Laboratory
7.Food Testing FacilitiesLaboratory
In-house, for testing of food materials / food for physical, microbiological and chemical analysis as per specification/standards under the rules and regulations for regular / periodic testing
If need, food materials / food shall be tested before dispatch.
Or, regular testing be done through an accredited laboratory.
In case of complaints, testing either in the in-house laboratory or from a designated lab outside
8. Audit, Documentation and Records
Periodic AuditsDocumentation and Records
8.Audit, Documentation and RecordsPeriodic audit of
Whole system as per SOP To find out any fault / gap in the GMP / GHP
systemRecords of food processing / preparation,
production / cooking, storage, distribution, service, food quality, laboratory test results, cleaning and sanitation, pest control and product recall
To be retained for one year or the shelf-life of the product, whichever is more.
9. Sanitation and MaintenanceCleaning and MaintenancePest Control System
9.Sanitation and Maintenance Cleaning and Maintenance
Cleaning and Sanitation Programme Records to indicate
Areas Cleaning frequencyCleaning procedureEquipment and Materials to be used for cleaning.
Equipments in manufacturing - Cleaned and Sterilized after each use at the end of the day.
Preventive maintenance of equipment, machinery, building and other facilities As per manufacturer’s instructions.Non-toxic, Edible Grade Lubricants be used.
9.Sanitation and Maintenance
Pest Control SystemsEstablishment to be kept in good repairHoles, drains etc. to be kept sealedOr fitted with mesh / grills / claddings Animals, Birds and Pets not to be allowed
into the food establishment areas/ premises.Food materials
To be stored in pest-proof containers stacked above the ground and away from
walls.
9.Sanitation and Maintenance
Pest Control SystemsTreatment with permissible chemical, physical or
biological agents, within the permissible limits, Treatment to be carried out without posing a
threat to the safety or suitability of food. Records of pesticides / insecticides used along
with dates and frequency to be maintained.
10. Personal HygieneHealth StatusPersonal CleanlinessPersonal BehaviorVisitors
10.Personal HygieneHealth Status
Personnel known / suspected, to be suffering from / to be a carrier of a disease or illness likely to be transmitted through food, not to be allowed to enter into any food handling area
System of reporting illness, Periodic medical checkups and also if
clinically or epidemiologically indicated
10.Personal Hygiene
Health StatusMedically examined once in a year to rule out
infectious, contagious and other communicable diseases.
Record of these examinations. Compulsory yearly inoculation against the enteric
group of diseases and records thereofIn case of epidemic, all workers to be vaccinated
irrespective of yearly vaccination.
10.Personal Hygiene
Personal Behavior Food handlers to refrain from
smoking; spitting;chewing or eating; sneezing or coughing over any food Eating in food preparation and food service areas.
Food handlers to trim their nails and hair periodically, Do not encourage or practice unhygienic means while
handling food
10.Personal HygienePersonal Behavior
Persons handling raw materials or food products shall maintain high standards of personal cleanliness at all times. In particular:
(a) they shall not smoke, spit, eat or drink in areas or rooms where raw
materials and food products are handled or stored;(b) wash their hands at least each time work is resumed
and whenever contamination of their hands has occurred; e.g. after coughing / sneezing, visiting toilet, using telephone, smoking etc.
10.Personal HygienePersonal Behavior
avoid certain hand habits - e.g. scratching nose, running finger through hair, rubbing eyes, ears and mouth, scratching beard, scratching parts of bodies etc.-. When unavoidable, hands should be effectively washed before resuming work after such actions.
Food handlers not to wear any belonging such as rings, bangles, jewellery, watches, pins and other items that pose a threat to the safety and suitability of food.
10. Personal HygieneVisitors
Generally discouraged to go inside the food handling areas.
However, proper care has to be taken to ensure that food safety & hygiene is not getting compromised due to visitors in the floor area.
The Food Business shall ensure that visitors to its food manufacturing, cooking, preparation, storage or handling areas must wherever appropriate, wear protective clothing, footwear and adhere to the other personal hygiene provisions envisaged in this section.
11. Product Information and Consumer Awareness
As per FSSA 2006For next person in Food Chain
12. TrainingAll Food HandlersPeriodic AssessmentSupervisionReview
12.TrainingFood handlers
Made aware of their role and responsibility To have the necessary knowledge and skills relevant to the food
processing / manufacturing, packing, storing and serving Are instructed / trained in food hygiene and food safety aspects
along with personal hygiene requirements commensurate with their work activities, the nature of food, its handling, processing, preparation, packaging, storage, service and distribution.
Periodic assessments of the effectiveness of training Routine supervision and checks to ensure that food
hygiene and food safety procedures are being carried out effectively
Training programme shall be routinely reviewed and updated wherever necessary.
ABOUT QCI
• Established in 1997 by a Cabinet decision – in partnership with CII, FICCI, ASSOCHAM
• Autonomous body – regd as society - Chairman appointed by PM (Ratan Tata, Venu Srinivasan, Dr. R.A.Mashelkar)
• Provide accreditation structure in the country• Spread quality movement in India – assigned National
Quality Campaign funded by Govt• Provide right and unbiased information on quality &
related standards• Represent India’s interest in international fora• Help establish brand equity of Indian products and
services
STRUCTURE OF QCI
NATIONAL ACCREDITATION
BOARD FOR CERTIFICATION BODIES(NABCB)
NATIONAL BOARD FOR QUALITY
PROMOTION (NBQP)
NATIONAL ACCREDITATION
BOARD FOR TESTING AND CALIBRATION
LABORATORIES (NABL)*
NATIONAL REGISTRATION
BOARD FOR EDUCATION
AND TRAINING (NABET)
NATIONAL ACCREDITATION BOARD FOR HOSPITALS AND
HEALTHCARE PROVIDERS (NABH)
*CURRENTLY INDEPENDENT BODY
Accreditation Body(QCI)
Standard Owner ( FSSAI, NMPB, COSAMB)
“The customer”
“The organization”
Certification Body
Voluntary Certification
Thank you
• For any more information please contact
• Dr. Hari PrakashJoint Director, NABET/QCI2nd Floor, Institution of Engineers Building2, Bahadur Shah Zafar Marg, New Delhi - 110002, IndiaTel: +91-11-23379260, 23378057, 23370079Fax: +91-11- 23378678 [email protected]
Website: www.qcin.org