national conference on food safety and hygienic practices in agricultural marketing organized by...
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National Conference on Food Safety and Hygienic Practices in Agricultural Marketing
Organized by COSAMB at Goa
18.02.2011
A Presentation for
Dr.S.C.KhuranaDeputy Agricultural Marketing AdviserDirectorate of Marketing & Inspection
Ministry of Agriculture Head Office, Faridabad-121001.
Food Safety
An assurance that the food will not cause harm to the consumer when it is prepared and/or eaten according to the intended use.
Safe Food
Food which is free of contaminants or hazards and will not cause harm, injury or illness to the consumer.
All that looks and tastes good may not be safe for consumption
Good Hygienic Practices
• The conditions under which food is handled from the point of production until final consumption determine the quality and safety of the food we eat.
• Hygienic practices form an integral part of all Food Safety Management System.
Food Safety begins on the farm.
FAO and Food Safety
• Food Chain approach to Food Safety - FAO defines the food chain approach as
recognition that the responsibility for the supply of safe, healthy and nutritious food is
shared along the entire food chain – by all involved with the production, processing,
handling, trade and consumption of food.
• As per FAO, an estimated three million people around the world die every year from
food and water borne diseases, with millions becoming sick.
• It adversely impacts national economics and livelihoods through reduced availability
of food.
• It results in closure of export markets.
• To reduce this adverse impact of food safety emergencies, FAO has established an
Emergency Prevention System for Food Safety (EMPRES Food Safety)
• FAO has prepared strategic plan of EMPRES Food Safety to deal with global food
safety emergencies to contribute towards protecting human health and ensuring the
safe trade of food.
• FAO has established an EMPRES Food Safety to serve as a key international system
to assist in the prevention and management of global food safety emergencies,
including the three pillars of Early Warning, Emergency Prevention and Rapid
Response.
WTO – Agreements Relevant to Food Trade
• Agreement on Agriculture
• Agreement on Sanitary and Phyto Sanitary Measures• Agreement on TBT• Agreement on Pre-shipment Inspection
Define the rules for trade of food and agricultural products.
SPS Agreement
SPS Agreement deals with food safety and animal and plant health.
KEY CONCEPTS:• SPS measures on the basis of scientific evidence.• Based on scientific principles.• Based on risk assessment.
KEY FEATURES:• Basic Rights (Article 2)• Harmonization of Standards (Article 3)• Equivalence (Article 4)• Assessment of Risk and ALOP (Article 5).• Transparency (Article 7)
What is SPS Measure?
ANY MEASURE APPLIED-
• To protect animal or plant life from risks of additives, contaminants,
toxins or disease causing organisms in foods.
• To protect human or animal life from risks of additives, contaminants,
toxins or disease causing organisms in foods.
• To protect human life from risks arising from diseases carried by
animals or plants.
• To prevent spread of pests.
• SPS measures are food safety, animal and plant quarantine measures
that are applied to domestically produced food or local animal or plant
diseases, as well as to products coming from other countries.
• The protection of fish and wild fauna, forests and wild flora are
included in this definition while the protection of environment per se
is excluded.
SPS Agreement
RECOGNIZES INTERNATIONAL STANDARDS
• For food safety – Codex Alimentarius Commission (CAC).• For animal health – International Office for Epizootics (IOE).• For plant health – International Plant Protection Convention (IPPC)
Recognizes standards, guidelines and recommendations established by CAC relating to –
• Food Additives• Veterinary drug and pesticide residues• Methods of analysis and sampling• Code of hygienic practices
For harmonizing SPS Measures, members to base their Measures on International Standards.
Codex Alimentarius Commission
• Joint FAO/WHO food standards programme• Founded – 1962• 183 member countries• Assigns new work to subsidiary bodies• Adopts Standards, Code of Practices, Guidelines, etc.
CODEX OBJECTIVES:• Protect the health of consumers• Ensure fair food trade practices
CODEX STANDARDS:• Based on sound science• Useful in development of national requirements• Relationship to trade agreements
Food Safety Issues
• Residues of Pesticides and Heavy/poisonous metals• Mycotoxins• Microbial Contamination• Food Irradiation• Traceability• Food Safety Management Systems
Residues of Pesticides and Heavy Poisonous Metals
• Pesticides are toxic chemicals used to kill or control pests in agriculture and urban areas.
• Use of pesticides can lead to various problems including residues in food and feed.
• Residues of pesticides are controlled through GAPs, IPM, etc.• At the international level, Joint FAO/WHO Meeting on Pesticide
Residues (JMPR) is an international expert scientific group which conducts scientific evaluation of pesticide residues in food.
• JMPR provides advice to Codex Committee on Pesticide Residues on the setting of MRLs in food and feed commodities moving in international trade.
• Heavy/poisonous metals such as lead, arsenic, cadmium, mercury, etc., may contaminate the food through environment, industrial waste, etc.
Mycotoxins
• Mycotoxins are toxic secondary metabolites of fungi
belonging to Aspergillus, Penicillium and Fusarium genera.
• Mycotoxins on foods and feeds represent a major threat to
human and animal health as they are responsible for many
toxicities including cancer, vascular, kidney and nervous
disorders.
• According to FAO estimates, global losses of foodstuffs due
to mycotoxins are in the range of 1000 million MTs per year.
• Codex has adopted Code of Practices for reduction of
mycotoxin contaminants in cereals and other commodities
including peanuts, feedstuff for animals, tree nuts, etc.
Microorganisms in Food
• Microorganisms in food can be both beneficial and harmful.• Beneficial microorganisms are used in preparing cheese,
yoghurt, bread, fermented meat, etc.. Probiotics play an important role in improving resistance to various diseases.
• Certain microorganisms have been associated with causing food borne illnesses.
• Diseases are caused by pathogens such as Salmonella, Campylobacter, E Coli, etc., and parasites such as Cryptosporidium, Cryptospora, trematodes, etc.
• The Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) is a programme of activities that conducts risk assessments for the Codex Committee on Food Hygiene and develops guidelines for conducting risk assessments.
• Microbial contamination controlled through various FSMSs including GHPs.
Bacterial Pathogens
Pre harvest Sources• Soil, feces, irrigation water, manure, animals,
human handling, etc.
Post Harvest Sources• Feces, harvesting equipment, human
handling, transport container and vehicle, rinse water, etc.
Minimizing Microbial Food Safety Hazards in Fresh Fruits and Vegetables (US-FDA)
8 Principles:• Principle 1. Prevention is favored over reliance on corrective actions once contamination has
occurred.
• Principle 2. Growers, packers, or shippers should use good agricultural and management practices in those areas over which they have control.
• Principle 3. Fresh produce can become microbiologically contaminated at any point along the farm-to-table food chain. The major source of microbial contamination with fresh produce is associated with human or animal feces.
• Principle 4. Minimize the potential of microbial contamination from water used with the produce.
• Principle 5. Practices using animal manure or municipal bio-solid wastes should be managed closely to minimize the potential for microbial contamination.
• Principle 6. Worker hygiene and sanitation practices during production, harvesting, sorting, packing, and transport play a critical role in minimizing the potential for microbial contamination.
• Principle 7. Follow all applicable local, state, and Federal laws and regulations.
• Principle 8. There must be effective monitoring to ensure that all elements of the programme function correctly and to help track produce back through the distribution channels to the producer.
Food Irradiation
• Process of exposing food products to ionizing energy for
killing bacteria and extending shelf life.• WHO has approved safety of FI for use on wide variety
of food products.• General Standard for Irradiated Food adopted by Codex. • Codex has prescribed limits for radionuclide in food.• PFA Rules permit irradiation of several food.• Minimum/Maximum dose prescribed.• Labeling mandatory.
Traceability
Definition adopted by 27th Session of CAC (2004):
“Traceability/Product tracing is the ability to follow the movement of a food through specified stage(s) of production, processing and distribution”.
• Unique web based traceability systems namely, Grapenet and Anarnet developed for exports of grapes and pomegranates to EU countries. • An important tool for recalling/finding causes of unsafe
food.
Food Safety Management Systems
• GAPs• GMPs• GHPs• HACCP
WHY NEEDED ?• Safety and quality of food• Legal requirements for safe food manufacturing e.g.,
PFA/FSSA/International Requirements.• International trade in food products• Retailer requirements• Consumer requirements
Good Agricultural Practices
Description by FAO:
• GAPs are a collection of principles to apply for on-farm
production and post production processes, resulting in safe and
healthy food and non-food agricultural products, while taking
into account economical, social and environmental sustainability.
FOCUS ON:• Prevention of contamination in fields• Microbiological hazards• Pesticide residues• Very difficult to completely sanitize produce once contamination
has occurred.
Food Safety begins on the farm.
Good Agricultural Practices (Contd..)
Rely on 4 Principles:• Economically and efficiently produce sufficient (food security). Safe (food
safety) and nutritious food (food quality).• Sustain and enhance natural resources.• Maintain viable farming enterprises and contribute to sustainable livelihoods.• Meet cultural and social demands of society.
GAPs applied through sustainable agricultural methods such as:• IPM• IFM• INM etc.
The concept of GAPs has changed in recent years because of rapidly changing agriculture, globalization of world trade, food crisis (mad cow disease), nitrate pollution of water, appearance of pesticide resistance, soil erosion, etc.
Emphasis is now on food safety issues.
GAPs - GLOBALGAP• Global partnership for safe and sustainable agriculture.• Organization of retailers, growers, exporters and importers.• Started in 1997 as EUREPGAP an initiative of retailers.• Mission is to develop standards and procedures for global certification of GAPs.
GLOBALGAP STANDARDS:• Have environmental and social dimensions.• Prevent degradation of soil.• Ensure optimum utilization of water resources.• Improve yield and quality.• Based on HACCP Principles
GLOBALGAP PRODUCT SCOPES:• Fruits and Vegetables• Flowers and Ornamentals• Coffee (Green)• Tea• Integrated Farm Assurance (Livestock and Combinable Crops)• Integrated Aquaculture Assurance.
Bureau of Indian Standards and Quality Council of India are working on developing IndiaGAP Standards based on GLOBALGAP keeping Indian conditions into consideration.
Codex Codes of Hygienic Practices • RECOMMENDED INTERNATIONAL CODE OF PRACTICE - GENERAL PRINCIPLES OF FOOD
HYGIENE (CAC/RCP 1-1969).
• RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR DRIED FRUITS
(CAC/RCP 3-1969)
• RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR DEHYDRATED
FRUITS AND VEGETABLES INCLUDING EDIBLE FUNGI (CAC/RCP 5-1971)
• RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR TREE NUTS
(CAC/RCP 6-1972)
• RECOMMENDED INTERNATIONAL CODE OF HYGIENIC PRACTICE FOR GROUNDNUTS
(PEANUTS) (CAC/RCP 22-19791).
• RECOMMENDED INTERNATIONAL CODE OF PRACTICE FOR PACKAGING AND TRANSPORT
OF FRESH FRUITS AND VEGETABLES (CAC/RCP 44-1995)
• CODE OF HYGIENIC PRACTICE FOR FRESH FRUITS & VEGETABLES (CAC/RCP 53-2003).
• CODE OF HYGIENIC PRACTICE FOR MILK AND MILK PRODUCTS (CAC/RCP 57-2004).
• CODE OF HYGIENIC PRACTICE FOR MEAT (CAC/RCP 58-2005)
Recommended International Code of Practice - General Principles of Food Hygiene – CAC/ RCP -1
• Provide basic Rules for the hygienic handing, storage, processing, distribution and final preparation of all food, along the food chain.
• Should be used in conjunction with specific code of hygienic practices.• Internationally recognized as essential to ensure safety and suitability of
food.
Scope:• The document follows the food chain from primary production to the final
consumer.
Objectives:• Identify the essential principles of food hygiene applicable through out the
food chain.• Indicate how to implement the principles.• Recommend a HACCP based approach as a means to enhance food safety.• Provide guidance for specific codes which may be needed.
General Principles of Food Hygiene – CAC/RCP 1
Cover:• Primary Production• Establishment : Design and Facilities• Control of Operation• Establishment : Maintenance and Sanitation• Establishment : Personal Hygiene • Transportation• Product Information and Consumer Awareness• Training
General Principles Of Food Hygiene – CAC/ RCP -1
PRIMARY PRODUCTION:
Objective:
Primary production should be managed in a way that ensures that food is safe and suitable for its intended use. This may include:
• Avoiding use of areas where the environment poses a threat to safety of food.• Controlling contaminants, pests and diseases of animals and plants.• Adopting practices and measures to ensure food is produced under hygienic
conditions.
Rationale:
To reduce the likelihood of introducing a hazard which may adversely affect the safety of food, or its suitability for consumption, at later stages of the food chain.
General Principles Of Food Hygiene – CAC/ RCP -1
PRIMARY PRODUCTION (Contd.):
Hygienic Production:
Producers should implement measures to –• Control contamination from air, soil, water, feedstuffs, fertilizers, pesticides, veterinary
drugs, etc., used in primary production.• Control plant and animal health.• Protect food sources from faecal and other contamination.• Manage waste
Handling, Storage and Transport:
Procedures should be in place to-• Sort food material unfit for human consumption.• Dispose rejected material in a hygienic manner.• Protect food from contamination by pests or by chemical, physical or micro-biological
contaminants.
Deterioration and spoilage may be prevented by controlling temperature, humidity and/or other controls.
General Principles Of Food Hygiene – CAC/ RCP -1SECTION IV – ESTABLISHMENT: DESIGN AND FACILITIES
Objective:
Depending on the nature of the operations, and the risks associated with them,
premises, equipment and facilities should be located, designed and constructed to
ensure that:
contamination is minimized;
design and layout permit appropriate maintenance, cleaning and disinfections
and minimize air-borne contamination;
surfaces and materials, in particular those in contact with food, are non-toxic in
intended use and, where necessary, suitably durable, and easy to maintain and
clean;
where appropriate, suitable facilities are available for temperature, humidity
and other controls; and
there is effective protection against pest access and harbourage.
Rationale:
Attention to good hygienic design and construction, appropriate location and
the provision of adequate facilities is necessary to enable hazards to be
effectively controlled.
General Principles Of Food Hygiene – CAC/ RCP -1
SECTION VI-ESTABLISHMENT: MAINTENANCE AND SANITATION
Objective:
To establish effective systems to: ensure adequate and appropriate maintenance and
cleaning; control pests; manage waste; and monitor effectiveness of maintenance and sanitation
procedures.
Rationale:
To facilitate the continuing effective control of food hazards, pests and other agents likely to contaminate food.
General Principles Of Food Hygiene – CAC/ RCP -1
SECTION VII – ESTABLISHMENT: PERSONAL HYGIENE
Objectives:
To ensure that those who come directly or indirectly into contact with
food are not likely to contaminate food by:
maintaining an appropriate degree of personal cleanliness;
behaving and operating in an appropriate manner.
Rationale:
People who do not maintain an appropriate degree of personal
cleanliness, who have certain illnesses or conditions or who behave
inappropriately, can contaminate food and transmit illness to
consumers.
General Principles Of Food Hygiene – CAC/ RCP -1
SECTION VIII – TRANSPORTATIONObjectives:Measures should be taken where necessary to:
protect food from potential sources of contamination;
protect food from damage likely to render the food unsuitable for
consumption; and
provide an environment which effectively controls the growth of
pathogenic or spoilage micro-organisms and the production of toxins in
food.
Rationale:
Food may become contaminated or may not reach its destination in a
suitable condition for consumption, unless effective control measures are
taken during transport, even where adequate hygiene control measures
have been taken earlier in the food chain.
Code of Hygienic Practice for Fresh Fruits and Vegetables CAC/RCP 53 -2003
The Code addresses GAPs, GMPs that help control microbial, chemical and physical
hazards associated with all stages of production of fresh fruits and vegetables from
primary production to packing.
Particular attention is given to minimizing microbial hazards.
The Code gives general framework of recommendations for fresh fruits and vegetables.
It has Annexures addressing specific needs for Ready to Eat Fresh Pre-cuts Fruits and
Vegetables and for primary production of seeds for sprouting and production of Sprouts
for human consumption.
This Code should be used in conjunction with CAC/RCP-1
Recently an Annexure for fresh leafy vegetables has been developed by the Codex
Committee on Food Hygiene and has been adopted by the 33 rd Session of CAC held in
July, 2010.
CCFH is developing Guidelines for the Application of General Principles of Food
Hygiene for the control of Viruses in Food. The physical working group led by
Netherlands is developing the draft guidelines.
The CCFH is updating the document CAC/GL 21-1997 “Principles for the Establishment
and Application of Microbiological Criteria for Foods by introducing new risk
management metrices namely, Food Safety Objective (FSO), Performance Objective
(PO) and Performance Criteria (PC).
Code of Practice for Packaging & Transport of Fresh Fruits & Vegetables CAC/RCP 44 -1995
• The Code recommends proper packaging and transport of fresh fruit and vegetables in order to maintain produce quality during transport and marketing.
Covers :• Design, Condition, Loading , Method of Transport• Packaging to maintain produce quality during
transportation and marketing. • Pre-cooling practices
Hazard Analysis And Critical Control Point
A system which identifies, evaluates and controls hazards which are significant for food safety.
Hazard:
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.
Benefits of HACCP:• Compliance with legal requirements top produce safe food.• Quality cost savings and improvements.• Reduces inter-departmental barriers.• Safer introduction of change (new process/product).• Focused on safety issues.• Customer satisfaction.
HACCP Principles
1. Identify potential hazards and measures for their control.
2. Determine critical control points (CCP).
3. Establish critical limits which must be met to ensure each
CCP is under control.
4. Establish a monitoring system.
5. Establishing the corrective action to be taken when
monitoring indicates that a CCP is not under control.
6. Establish verification procedures to confirm that the
HACCP system is working effectively.
7. Establishing documentation for procedures and records.
PFA Act, 1954/The Food Safety and Standards Act , 2006
PFA Act, 1954
An Act to make provision for prevention of adulteration of the food.
FSSA, 2006
An Act to consolidate the laws relating to food and to establish the Food Safety and Standards Authority of India for laying down science based standards of articles of food and to regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption and for matters connected therewith or incidental thereto.
• Food Safety and Standards Authority of India established .
• Draft Food Safety and Standards Regulations, 2010 notified .
• Draft Food Safety and Standards Rules, 2011 notified .
Draft Food Safety and Standards Regulations, 2010
Chapter 3 – Licensing and Registration for Food Businesses:
Schedule 4: General Hygienic and Sanitary Practices to be followed by Food Business Operators• Part I – General Hygienic and Sanitary Practices to be followed by Petty
FBOs applying for registration.• Sanitary and Hygienic Requirements for food manufacturer/processor.• Sanitary and Hygienic Requirements for units other than manufacturing.• Part II – General Requirements on Hygienic and Sanitary Practices to be
followed by all FBOs.• Part III – Specific Hygienic and Sanitary Practices to be followed by
FBOs engaged in manufacture, processing, storing and selling milk and milk products.
• Part IV – Specific Hygienic and Sanitary Practices to be followed by FBOs engaged in Slaughter of Meat Animals, Processing, Manufacture, Storage & Sale of Meat and Meat Products.
• Part V - Specific Hygienic and Sanitary Practices to be followed by Practices to be followed by FBOs engaged in catering / food service establishments.
Part II – General Requirements on Hygienic and Sanitary Practices to be followed by all FBOs.
Cover:• Location and surroundings • Lay out and design of food establishment premises.• Equipment• Facilities for water supply, cleaning equipment, washing of raw
materials, ice and steam, drainage and waste disposal, personnel facilities and toilets, air quality and ventilation, lighting, etc.
• Procurement and storage of raw materials• Processing/Preparation, packaging and distribution.• Food testing facilities• Sanitation and maintenance of premises• Personal hygiene, cleanliness, behaviour, visitors, training• Audit, documentation and records.
WUWM Community Guide to GHPs Specific to Wholesale Market Management in the EU
• The World Union of Wholesale Markets (WUWM) is a non-profit Association with international membership that engages in all fields and activities related to the promotion, development and international exchange of expertise and information on wholesale markets.
• WUWM European Regional Section has published in 2005 Good Practice Guide relevant to the operation and management of wholesale markets within the European Community.
• The document is in accordance with EU food laws on hygienic practices. • The Guide has been developed specifically for wholesale market management, with
special requirements when products of animal origin are sold in the wholesale market.
• The document is intended for public and/or private companies responsible for the management of wholesale markets in the EU.
• Wholesale market is defined as “a food business that includes several units which share common installations and sections where foodstuffs are sold to food business operators”.
• Food business is defined as “any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food”.
WUWM - Community Guide to GHPs
Responsibilities of Wholesale Market Management• Rent suitable accommodation to food businesses to enable them to carry out
their activities within their own areas of responsibility according to food law requirements;
• Manage all public areas such as: display and sales areas, public storage facilities (i.e. managing all activities associated with cleaning, disinfecting, maintenance, chilling, cooling, etc);
• Provide and/or organise some or all utilities and services to food businesses (e.g. water, gas, heating, cooling, refrigeration, ventilation, electricity, etc);
• Provide and/or organise adequate sewage and pollution control;• Supervise the market’s waste management, pest control, etc, taking into
consideration both environmental and economical aspects;• Design and provide buildings to be occupied by food businesses and to be
operated under their direct control, in conformity with the exigencies of the food law;
• Organise and manage traffic circulation within the site.
WUWM - Community Guide to GHPs
Detailed Guide to Good Practices includes:• General requirements for food premises including outside areas
and sites.• Specific requirements in rooms where foodstuffs are prepared,
treated or processed• Equipment requirement.• Food waste•Water supply• Personal hygiene• Training• HACCP based procedure• Appendices - Cleaning and Disinfection Schedule
- HACCP Worksheets
Thrust Areas
• Food Safety begins at the Farm – promoting Food Safety Management Systems – GAPs, GHPs, etc.
• Industry to have backward linkages with farms for ensuring safe produce.
• Encouraging Grading, Packaging and Labelling at farm/market level ensuring uniformity, traceability and better prices for the produce.
• Creation of infrastructural facilities such as pack houses with grading facilities, cold chain, cold storages, etc.
• Developing Good Practices Manual for agricultural markets.
