iso 22000: 2005 for bakery industry
TRANSCRIPT
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ISO:22000:2005
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Food safety hazards
*IDENTIFIED
*EVALUATED &
*CONTROLLED.
Appropriate communication
Periodic evaluation & updating FSMS.
FOOD SAFETY MANAGEMENT SYSTEM
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Management Responsibility
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SUPPLIERS & CONTRACTORS
CUSTOMERS & CONSUMERS
STATUTORY & REGULATORY AUTHORITIES
OTHER ORGANIZATION
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Statements of a FOOD SAFETY
POLICY and OBJECTIVES
PROCEDURES & RECORDS
DOCUMENTS
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PLANNING & REALIZATION OF
SAFE PRODUCTS
Introduction of food safety hazards
contamination
Biological Chemical Physical Cross contamination
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HYGIENE
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“ NO WORKPLACE IS EXEMPT
ACCIDENTS”
ACCIDENTS CAN HAPPEN WITH
ANYONE
ANYWHERE
ANYTIME
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COMMON HAZARDS
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ELECTRIC SHORT CIRCUIT
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THINGS TO DO….
HAZARD AWARENESS
TRAINING
INSPECTION
REGULAR SAFETY & HEALTH
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RESOURCE
MANAGEMENT
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RECEIVING AREA
STORAGE
SORTING
PREPARATION MIXING
PROCESSING
BAKING
PACKAGING STORAGE
WASHROOM
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WASHROOM
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NONSLIPPERY FLOOR
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Identification of Critical control points (CCP)
Determination of critical limits for Critical Control Points.
MONITORING.
CORRECTIVE ACTION.
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PLAN
DO
CHECK
ACT
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INTERNAL AUDIT
EVALUATION ANALYSIS
FSMS VERIFICATION
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IMPROVEMENT
CONTINUAL IMPROVEMENT.
UPDATING THE FOOD SAFETY MANAGEMENT SYSTEM
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