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About ISO
ISO (International Organization for standardization) is the worlds largest
developer of voluntary International Standards. International Standards give state of the art specifications for products, services and good practice, helping to make industry more efficient and effective. They are a network of national standards bodies. These national standards bodies make up the ISO membership(164 countries) and they represent ISO in their country. "ISO", derived from the Greek isos, meaning "equal". Whatever the country, whatever the language, the short form of the organization's name is always ISO. In 23 February 1947 the new organization ISO, officially began operations in Geneva, Switzerland. ISO has published more than 19500 International Standards covering almost all aspects of technology and business. (in the fields like : Food, Water, Cars, Climate change, Energy efficiency and renewable)
Food :
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, Vitamins, Minerals etc.. Food means Aahar. As per our Vedic Quote ANNAM PARABRAMHA SWAROOPAM . It means food is God. If God were to appear to the millions of hungry people, it would be in the form of food ". -Mahatma Gandhi
Food Safety :
Concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. [ISO 22000:2005, definition 3.1] Note : Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to for example, malnutrition.
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Food Chain :
The sequence of stages and operations involved in production, processing, distribution, storage and handling of food and its ingredients , from primary production to consumption. Food Safety Hazard : Biological, Chemical or Physical agent in food or condition of food with potential to cause adverse health effect
Food will be consumed by the consumers irrespective of gender, age. It will go directly to the intestine of the consumer. Hence, utmost care is required to maintain the safety of food being consumed. In food business , quality & safety are the key concepts to improve. FSMS Plan is mandatory for food manufacturing/processing FBO as per the Indian Food Regulatory body i.e, FSSAI. For reputation of business. In case of un safe food serving , consumers will get injured and FBO will become victim in front of food law and orders.
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4Rs :
We can achieve the Food Safety by following the systems of FSMS Regularly,
Key elements
ISO 22000:2005
Interactive Communication
Systems Approach to FSM
Pre-requisite Programs
HACCP Principles
producers Feed and food manufacturers Processors Food outlets and caterers Retailers Service providers Transportation operators Storage providers Equipment manufacturers Biochemical manufacturers Packaging material manufacturers etc., Ingredients manufactures
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Physical Hazards
Chemical Hazards
Biological Hazards
Features of
ISO 22000:2005
First global food safety standard. Harmonizes the voluntary international standards. Employees proven management system principles. Enables a common understanding of what a food safety management system is. Requires legal compliance checking. Integrates existing good practice. Internal and external monitoring.
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FSMS Overview
Continual Improvement
Benefits of FSMS :
Overcomes many of the limitations of traditional approaches to food safety control. Potential to identify all likelyhood, reasonably expected hazards. Capable of accommodating the changes.
Help to target or manage the resources to the most critical part of the food operation. Can promote international trade by equalizing food safety control and by increasing confidence in food safety. Applicable to whole food chain.
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Advantages of FSMS
Documentation improvement Optimum utilization of resources Awareness and competency of the personnel improved Reduced market complaints Increases the brand image of company Legal compliance Better service/products from the suppliers Intellectual level of the employees improved