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Presentation On Concepts of Food Safety and Quality Management Systems by Mrs. Malini Rajendran PDF
Presentation On Concepts of Food Safety and Quality Management Systems by Mrs. Malini Rajendran PDF
AND
QUALITY MANAGEMENT SYSTEMS
8 6 7
Preliminary HACCP
PRP steps
Review
GHP Of
GMP HACCP
Eight Principals
of Hygiene 3. Control of
7. Product GHP operations
information and Throughout the
consumer awareness food chain
4.Maintenance
6.Transportation and sanitation
5. Personnel
Hygiene
JUNE-2010 FSSAI
REGULATORS TRAINING
PRP PRE-REQUISITE PROGRAM
EIGHT GENERAL PRINCIPLES OF FOOD HYGIENE- GHP
1. Primary production
2. Establishment Design and Facilities
3. Control of operations
4. Maintenance and sanitation
5. Personal Hygiene
6. Transportation
7. Product information and consumer
awareness
8. Training
JUNE-2010 FSSAI Malini Rajendran -Director MIECOFT
REGULATORS TRAINING CONSULTANTS
Foundation of Food safety
1. Primary production
Environmental hygiene (where the environment/
surrounding poses a threat to food safety)
Hygienic production of Food Sources
(Control contamination from air, soil, water, feed-stock,
pesticides, veterinary drugs or any other agent used in
primary production. Protect food sources from fecal and
other contaminant)
Handling storage and transport
(Use appropriate storage materials and equipment.
Protect food and food ingredients from contamination by
pests, chemicals, microbiological or physical or other
objectionable substances during handling storage and
transportation. Cross contamination.)
Cleaning maintenance and personal hygiene.
5. Personal Hygiene
Health Status of Employees.
Illness and injuries (Communicable diseases
and surface injuries to hands or parts that
come in contact with food items.)
Personal cleanliness-Clothing
Personal Behavior ( smoking, spitting, chewing
and eating, sneezing , personal effects.)
Visitors ( Rules and guidelines for entry and
access and safety or protective covering).
EIGHT PRINCIPLES OF
PRE-REQUISITE PROGRAM
SEVEN PRINCIPLES OF
HACCP
RECORD MONITOR
CORRECTIVE ACTION
RECTIFY VERIFY
JUNE-2010 FSSAI Malini Rajendran -Director MIECOFT
REGULATORS TRAINING CONSULTANTS
SEVEN PRINCIPLES OF HACCP SYSTEM
EIGHT PRINCIPLES OF
PRE-REQUISITE PROGRAM
SEVEN PRINCIPLES OF
HACCP
JUNE-2010 FSSAI
REGULATORS TRAINING
There is no such thing as
ZERO RISK
Therefore
Risk Analysis
is needed to determine
what the hazards are and to identify
their immediate, interim and
long-term effects on human health.