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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

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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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Page 1: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 2: Food Safety and Hygienic Practices in Agriculture Marketing

.

• 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

Page 3: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 4: Food Safety and Hygienic Practices in Agriculture Marketing

PFA to FSSA

PFA Prevention of Food Adulteration Act- 1954

FSSAFood Safety and Standards Act - 2006

Page 5: Food Safety and Hygienic Practices in Agriculture Marketing

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

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Page 6: Food Safety and Hygienic Practices in Agriculture Marketing

Key Elements of FSSAI 2006

Food safety management systemRisk assessmentCommunicationProduct recallGHPPenalty for unhygienic processingScope covers all commercial foodPackaging & labelling including nutritionGuidelines for imported food

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Page 7: Food Safety and Hygienic Practices in Agriculture Marketing

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

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Page 8: Food Safety and Hygienic Practices in Agriculture Marketing

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

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Page 9: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 10: Food Safety and Hygienic Practices in Agriculture Marketing

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

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Page 11: Food Safety and Hygienic Practices in Agriculture Marketing

FSSR 2006- Schedule 4

Page 12: Food Safety and Hygienic Practices in Agriculture Marketing

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

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Page 13: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 14: Food Safety and Hygienic Practices in Agriculture Marketing

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

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Page 15: Food Safety and Hygienic Practices in Agriculture Marketing

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

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Page 16: Food Safety and Hygienic Practices in Agriculture Marketing

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

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Page 17: Food Safety and Hygienic Practices in Agriculture Marketing

Schedule 4 Part II

General Requirements on Hygiene and Sanitary Practices

Page 18: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 19: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 20: Food Safety and Hygienic Practices in Agriculture Marketing

3.Equipment Food Contact Equipment, Utensils Location, Design and Fabrication Containers for Waste Containers for Chemicals

Page 21: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 22: Food Safety and Hygienic Practices in Agriculture Marketing

Food Contact Surfaces

Page 23: Food Safety and Hygienic Practices in Agriculture Marketing

4.Facilities Water Facilities for Cleaning Utensils Facilities for Cleaning Raw Materials Ice and Steam Drainage and Waste Disposal Personnel Facilities Air Quality Lighting

Page 24: Food Safety and Hygienic Practices in Agriculture Marketing

Water Storage

Page 25: Food Safety and Hygienic Practices in Agriculture Marketing

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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

Page 26: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 27: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 28: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 29: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 30: Food Safety and Hygienic Practices in Agriculture Marketing

5.Food Operations and Controls

Procurement of Raw Materials Storage of Raw Materials Processing / Preparation Packaging Distribution / Service

Page 31: Food Safety and Hygienic Practices in Agriculture Marketing

Follow Storage norms

Page 32: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 33: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 34: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 35: Food Safety and Hygienic Practices in Agriculture Marketing

5.Food Operations and Controls

Food PackagingAs per ActFood Grade Aluminium, Plastic, Tin as per ActPackaging Materials / Gases – Non- Toxic

under storage / use conditions

Page 36: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 37: Food Safety and Hygienic Practices in Agriculture Marketing

6. Management and Supervision

SOPsTechnical Managers, Supervisors

Page 38: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 39: Food Safety and Hygienic Practices in Agriculture Marketing

7.Food Testing Facilities

In-house LaboratoryExternal Laboratory

Page 40: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 41: Food Safety and Hygienic Practices in Agriculture Marketing

8. Audit, Documentation and Records

Periodic AuditsDocumentation and Records

Page 42: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 43: Food Safety and Hygienic Practices in Agriculture Marketing

9. Sanitation and MaintenanceCleaning and MaintenancePest Control System

Page 44: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 45: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 46: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 47: Food Safety and Hygienic Practices in Agriculture Marketing

10. Personal HygieneHealth StatusPersonal CleanlinessPersonal BehaviorVisitors

Page 48: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 49: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 50: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 51: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 52: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 53: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 54: Food Safety and Hygienic Practices in Agriculture Marketing

11. Product Information and Consumer Awareness

As per FSSA 2006For next person in Food Chain

Page 55: Food Safety and Hygienic Practices in Agriculture Marketing

12. TrainingAll Food HandlersPeriodic AssessmentSupervisionReview

Page 56: Food Safety and Hygienic Practices in Agriculture Marketing

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.

Page 57: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 58: Food Safety and Hygienic Practices in Agriculture Marketing

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

Page 59: Food Safety and Hygienic Practices in Agriculture Marketing

Accreditation Body(QCI)

Standard Owner ( FSSAI, NMPB, COSAMB)

“The customer”

“The organization”

Certification Body

Voluntary Certification

Page 60: Food Safety and Hygienic Practices in Agriculture Marketing

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