ISO 22000:2005 AWARENESS

What is ISO 22000

ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. This is a general derivative of ISO 9001.

ISO in brief
What is ISO? The International Organization for Standardization

Established in 1947

Headquarters in Geneva It is a non-governmental body Members have equal voting rights

THE ISO STANDARDS

9001 14000 17025 22000 18000

Introduction to Food Safety Management System

What is food safety?

This is related to the presence of food-borne hazards in any food or consumable item at the point of consumption or intake by the consumer Why food safety? Life is precious To prevent any form of contamination injurious to health To ensure adequate nutritional value To prevent food poison, diseases and death

Stakeholders in food safety / food chain

Primary producers, Food item manufacturers Manufacturers of equipment, Packing /packaging materials, Transporters/ food handlers Storage operators, Subcontractors of materials of food items Retailers/ selling outfits. Consumers Regulatory and statutory agencies

Scope and Application

To demonstrate its ability to: control food safety hazards in order to ensure that a food item is safe at the time of human consumption. ability to consistently provide safe products at all times. Applicable to all organizations in the food chain

Key terms and definitions

food safety policy overall intentions and direction of an organization related to food safety as formally expressed by top management

food safety hazard biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect

Key terms and definitions

control measure action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level

critical control point-CCP 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

Food hazards -examples

Biological hazards Harmful bacteria, viruses, parasites (e.g. salmonella), fungi, algae Chemical hazards include compounds that can cause illness or injury due to immediate or long-term exposure. (e.g. pesticide residue) Physical hazards include foreign objects in food that can cause harm to the consumer such as glass or metal fragment but not hair or burnt food

FOOD SAFETY POLICY STATEMENT

To produce and ensure the distribution and sales of safe Indomie noodles prepared under most hygienic environment which meet both statutory / regulatory and customer requirements with adequate communication & involvement of all relevant stakeholders.

Challenges

Control of physical hazards on the production line Factory GMP ensuring compliance

Good Manufacturing Practice

ALWAYS WASH YOUR HANDS

Always wash your hands with soap Rinse very well with water under a running tap Air dry under a hot air dryer

ALWAYS KEEP YOUR NAILS WELL CUT

Nails should be cut short, clean and without nail polish at all times Well cut nails prevent food contamination

BAD PERSONAL HYGIENE (NAILS NOT CUT)

Nails that are not cut is a source of food contamination

WOUNDS

Workers with open cuts, sores, boils or infected wounds are not allowed to work in food contact areas Such wounds are sources of microorganisms into foods Cuts should be adequately covered before handling food.

DRESS CODE
Always wear complete, clean suitable outer uniforms. Dirty uniforms can easily contaminate products. Complete set of uniforms include the following: -white jumper and trousers -white cap -white nose masks -white shoes -white knitted gloves (for fryer section)

A TYPICAL FEMALE PRODUCTION CREW DRESSING

Cap properly worn Nose mask to cover nose and mouth Shoes worn and not pressed at the back

A TYPICAL FEMALE PRODUCTION CREW DRESSING (SIDE VIEW)

Cap properly worn Nose mask to cover nose and mouth Gloves in hand for fryer Shoes worn and not pressed at the back

A TYPICAL MALE PRODUCTION CREW DRESSING (FRONT VIEW)

Cap properly worn Nose mask to cover nose and mouth Gloves in hand for fryer Shoes worn and not pressed at the back

A TYPICAL MALE PRODUCTION CREW DRESSING (SIDE VIEW)

Cap properly worn Nose mask to cover nose and mouth Gloves in hand for fryer Shoes worn and not pressed at the back

A PROPER WAY TO DRESS IN THE PRODUCTION FLOOR

A PROPER WAY TO WEAR SHOES (MALE)

PRODUTION CREW ARE NOT ALLOWED TO GROW BEARDS

BEARDS ARE TO BE CLEAN SHAVEN

Always maintain a short clean hair cut Mustache should not extend below the lower lip and should be covered with nose mask

ALL THESE THINGS ARE NOT ALLOWED IN THE PRODUCTION FLOOR

WRIST WATCHES RINGS BRACELETS HAND BANDS EAR RINGS GSM / RADIO PHONES WALKMAN RADIO NECK LACE BAGS

OUR ROLE
All of Us Have A Role To play

Good Employee

2008 Quality Assurance

DE UNITED FOODS INDUSTRIES LIMITED