FOOD SAFETY MANAGEMENT

SYSTEM
(ISO 22000:2005)
General Awareness on Food
Safety
 FOOD SAFETY MANAGEMENT SYSTEM
(ISO 22000:2005)

General Introduction

ISO is a worldwide federation of national standard bodies (ISO member bodies). The work
of preparing international standard is carried out through ISO technical committees.
The main task of the technical committees is to prepare international standards . Drafts
international standards adopted by the technical committees are circulated to the member
bodies for voting.
Publication as an international standard required approval by at least 75%of the member
bodies casting the vote.
ISO 22000 was prepared by technical committee ISO/TC34. food product
 FOOD SAFETY MANAGEMENT SYSTEM

General Awareness on Food Safety

ISO (international organization for standardization)

Terms and definition

Food Safety: Concept that food or food items will not cause harm to the consumer
when it is prepared and/or eaten according to its intended use
Food Safety Hazards: Biological, chemical or physical agent in food, or condition of food,
with the potential to cause an adverse health effect

Contamination: Any biological or chemical agent, foreign matter, or other

substances not intentionally added to food, which may compromise
food safety or suitability. Loose Yarn, Embedded dust, Oil stains or
presence of any other substance than BOM in FIBC is consider as
contamination.
PRP: Basic conditions and activities that is necessary to maintain a
hygienic environment through our the food chain suitable for the
production, handling and provision of safe and products and safe
food for human consumption.
OPRP: PRP identified by the hazard analysis as essential in order to control
the likelihood of introducing food safety hazards to and/or the
contamination or proliferation of food safety hazards in the products
or in the processing environment
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General Awareness on Food Safety

CCP: Food Safety) step at which control can be applied and is essential
to prevent or eliminate a food safety hazard or reduce it to an
acceptable level.
Non Conformity: Deviation from specified requirements.
Route cause : Basic cause or factor to induce non conformity
Correction : Action to eliminate the non-conformity
Corrective Action: An action taken to eliminate the causes of an existing Non-
conformity, defect, or other undesirable situations in order to
prevent recurrence.
Preventive action : Any measure or activity that will be used to prevent, to eliminate or
to reduce the recurrence of causes for existing deviations, defects
or any other undesired situation with respect to food safety.
Validation : (Food Safety) obtaining evidence that the control measures
managed by the HACCP plan and by the operational PRPs are
capable of being effective.
Verification : Confirmation, through the provision of objective evidence, that
specified requirements have been fulfilled.
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General Awareness on Food Safety

Key elements of HACCP plan:

1. Food safety hazard analysis

2. Control measure to control the identified hazards
3. Critical limits
4. Monitoring procedure
5. Correction and corrective action to be taken if critical limits are exceeded.
6. Responsibilities and authorities of verification
7. Records of monitoring
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General Awareness on Food Safety

Good Operation practices: Those working habits which help to prevent deviation in
procedures and enhance the working skills and output.

Example : PRP and Following the work instruction as per the

standard operating procedure

PRP List : 1.Air curtains ,2.Hand dryers, 3.Foot dryers, 4.Cleaning of racks,
crates,
5.Cleaning of lockers, 6.Cleaning of bobbin stand, 7.Cleaning of
bathroom,
8.Cleaning of floor, 9.Cleaning of trolleys, 10.Cleaning of fork lift,
11.Cleaning of lift,
12.Cleaning of container, 13.Area wise cleaning
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General Awareness on Food Safety

OPRP list : 1. Jewellary checking and Personal hygiene-
2.100%Cut piece checking-On lighted table
3.Maintain dust free environment-all doors and window should be remain
closed , negative unit should be ON always at working hours
4. Manometer – Minimum required reading should be above 0.5 mm
5. Needle policy- Inform the group leader and maint. Person in case of any
needle breakage, keep the record of this
6. Storage on plastic pellets and trolley with PE covers
7. Vacuum suction at each machine- Minimum pressure should be 40 mm
8.Covered dust bin
9.Heat cut equipment on stitching machine
10. Food grade approved oil
11.Liner tabbing area wrapper to be put on dust bin
12.Cleaning of bag from inside using bag cleaning machine
13.Glass policy- All glass covered with polyster film
14. Filter fitted blower blowing while liner insertion
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General Awareness on Food Safety

Continued………….
15.Pest control activities
16.Heat treated or fumigated wooden pellets
17.Wrapping of pellets using stretch film liner

CCP List : 1. Checking of bags on lighting table 100%

2. Detection of metal through metal detector 10% of the lot

Personal hygiene: Physical cleanness of body and healthy body without any dis-esae

Key aspect of Personal hygiene :

1. Keep hairs short and covered by net cap/ cloth cap during work and in working
premises.
2. Keep the hand fingers and thumbs nails trimmed and clean.
3. Proper grooming condition (clean shaved )
4. Clean uniforms
5. No Jewellery or thread on hand,wrist,neck or any other part of body.
6. No contagious/ communicable disease.
7. No unnecessary shouting at work place.
8. Wash your hand and foot after using toilet
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General Awareness on Food Safety

Key aspect of Personal hygiene :
8. How to wash your hand :
A. Wet your hand
B. Apply soap solution
C. Rub your hands and clean between fingers and nails
D. Wash your hand thoroughly under running tap water
E. Dry your hand under automated hand dryer.
F. Before entering into Clean room sanitize your hand with 70% IPA solution
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General Awareness on Food Safety

Lets see some pictures related to GOP and Hygiene conditions

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Keep your Machine always Clean
Covered dustbin
Keep doors closed when not in use
Keep your nails short, trimmed
Negative unit in ON condition
Cut piece stored on liner wrapped pellet
Racks and crates
THANKS