Professional Documents
Culture Documents
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
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
food safety hazard biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect
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
Challenges
Control of physical hazards on the production line Factory GMP ensuring compliance
Always wash your hands with soap Rinse very well with water under a running tap Air dry under a hot air dryer
Nails should be cut short, clean and without nail polish at all times Well cut nails prevent 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)
Cap properly worn Nose mask to cover nose and mouth Shoes worn and not pressed at the back
Cap properly worn Nose mask to cover nose and mouth Gloves in hand for fryer Shoes worn and not pressed at the back
Cap properly worn Nose mask to cover nose and mouth Gloves in hand for fryer Shoes worn and not pressed at the back
Cap properly worn Nose mask to cover nose and mouth Gloves in hand for fryer Shoes worn and not pressed at the back
Always maintain a short clean hair cut Mustache should not extend below the lower lip and should be covered with nose mask
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