AWARNESS TRAINING ON

FOOD SAFETY, HACCP,

GMP & GHP

Prepared By: Surafel Meles

Quality Div. Manager
 Historical Background

Development of the system for the :1960 American •

space plan with cooperation of N.A.S.A, Pillsbury
.company, and U.S. army laboratories
The HACCP system idea is presented to the :1971 •
.food industry by Pillsbury company
1985: The U.S. national academy for science
recommended to use the HACCP system, in addition
to quality system.
The U.S. national adviser committee of :1989
microbiological criterions in foods, confirm to use the
.HACCP system by the authorities
till today: The HACCP system application in the food 1990
industry is accelerated and adopted by the national &
.international organizations who deals with food safety
ISO adopted the system and released standard:2005
document “Food safety managing system requirement through out
”. the food chain. ISO22000:2005
 Introduction to ISO 22000:2018

HACCP: Hazard Analysis & Critical Control Points.

A system which identify, evaluates and controls
hazards which are significant for food safety.
Hazard: Biological, physical or chemical agent,
which may cause health effect.
Food Safety: concept that food will not cause harm to
the consumer when it is prepared and/or eaten
according to its intended use
– Food safety is related to the occurrence of food safety hazards and does not include
other human health aspects related to, for example, malnutrition.
 ISO 22000:2018 Clauses
Clause 1 – Scope(ወሰን)
Clause 2 – Normative Reference(መደበኛ ማጣቀሻ)
Clause 3 – Terms and definitions(ውሎች እና ትርጓሜዎች)
Clause 4 – Context of the organization(የድርጅቱ ሁኔታ)
Clause 5 – Leadership(አመራር)
Clause 6 – Planning(እቅድ ማውጣት)
Clause 7 – Support(ድጋፍ)
Clause 8 – Operation(ክወና)
Clause 9 – Performance evaluation(የአፈጻጸም ግምገማ)
Clause 10 – Improvement(መሻሻል)
1. Non Mandatory Requirement (አስገዳጅ ያልሆነ መስፈርት)
Clause 1 – Scope(ወሰን)
Clause 2 – Normative Reference(መደበኛ ማጣቀሻ)
Clause 3 – Terms and definitions(ውሎች እና ትርጓሜዎች)
2. Mandatory Requirement (አስገዳጅ መስፈርት)
Clause 4 – Context of the organization (የድርጅቱ ሁኔታ)
Clause 5 – Leadership (አመራር)
Clause 6 – Planning(እቅድ ማውጣት)
Clause 7 – Support(ድጋፍ)
Clause 8 – Operation(ክወና)
Clause 9 – Performance evaluation(የአፈጻጸም ግምገማ)
Clause 10 – Improvement(መሻሻል)
WHAT IS HACCP (የአደጋ ትንተና ወሳኝ የመቆጣጠሪያ ነጥብ)

HACCP Stands for

H- Hazard
A- Analysis
C- Critical
C- Control
P- Point

HACCP is a management system in which food safety is addressed

through the analysis and control of biological, chemical, and
physical hazards from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the
finished product.
 WHAT IS GMP
Good Manufacturing Practices (GMPs) are the basic operational and
environmental conditions required to produce safe foods. They ensure that
ingredients, products and packaging materials are handled safely and that food
products are processed in a suitable environment.
GMP address

Environmental Control – Location, design, and Personnel practice – Hygiene, hand wash, clothing,
construction of building injuries & Wound, Illness

Shipping, receiving handling and storage – Loading & Recall and traceability – procedure that ensure final
Unloading and storage practices, inspection procedure products are coded and labeled properly, recall system is
for incoming product in place & tested for effectiveness

Pest Control – Monitoring procedure for the exterior Sanitation – Cleaning and sanitizing procedure and pre-
and interior building operational assessment

Equipment Maintenance – procedure describing Water safety– Water safety monitoring procedure for
preventive maintenance and calibration of all water & steam, water treatment procedure that ensure
equipment & instruments that can affect food safety it is potable for use in food processing
 WHAT IS GHP (ጥሩ የንጽህና ልምምድ)
GHP standard is the short form of Good Hygiene Practice and the first
step to hygiene management and is used in the whole food supply
chain. GHP concerns about hygiene management in the food supply
chain, workers’ hygiene practices, sanitation facilities, pest control, and
preventing physical and chemical pollutions.
o Environment Control (የአካባቢ ቁጥጥር)
First, the potential contamination sources should be detected. The food
processing industrial unit should not be in a contaminated place, not
near the toxic place or offensive odors, far from wastewater discharge,
chemical residues, or any other resources producing the hazardous and
toxic materials.
o Food Process Control (የምግብ ሂደት ቁጥጥር)
The produced food should be sustainable. The raw material and
ingredients of the processed foods should be checked according to the
contamination in soil, water, fertilizers pesticides, and other primary
production levels. In addition, the food sources should be tested not to
have foodborne agents. Furthermore, the maintenance and storage
condition of foods is important and should be controlled.
o Handling, Storage, and Transportation (አያያዝ፣ ማከማቻ እና
መጓጓዣ)
After checking the origin of raw material, and processing steps in the
factory, another important part of controlling is the storage and
transportation of the final product. The food should be stored
hygienically far from the hazardous and non-edible kinds of stuff which
may bring pollution or toxicity to foods. This pollution can be made by
chemical, physical, microbiological, fertilizers, or toxic resources.
o Considering the Personal Hygiene (የግል ንፅህናን ግምት ውስጥ
በማስገባት)
All facilities in factory site, warehouses, personnel clothes, equipment,
and surfaces should be cleaned and pass the hygiene permission. In
addition, the employees should consider their health. The proper
temperature should be considered in all seasons to have durable foods
while storage in addition to the humidity of the environment and air
conditioning. Therefore, good ventilation is essential.
 FOOD SAFETY VS FOOD QUALITY
Food Safety (የምግብ ደህንነት) refers to practices and conditions that preserve food
quality to prevent contamination and food-borne illnesses during preparation,
handling, and storage. The correct Food Safety practices assure that food will not
cause harm to the consumer when it is prepared and/or eaten according to its
intended use.
**Food should be safe for human consumption and free from hazards that may
compromise the health of the consumer**
Examples of Food Safety procedures and policies:
• Personal hygiene
• Personal presentation and preparation
• Pest control
• Waste management
• Cleaning and sanitizing
• Temperature control and measurement
• Food Safety hazard identification
Food Safety procedures vary from company to company and industry to industry.
Food Quality (የምግብ ጥራት) refers to the features and characteristics of a
food product that is:
• Acceptable to consumers and meet their expectations;
• Value for money;
• Conforms to the required specifications, and
• Profitable to the company.
Examples of Food Quality Attributes:
• External factors such as appearance (size, color, shape and consistency).
• Texture
• Flavor (odor and taste)
• Correct labeling with the ingredients, nutritional information and
supplier/manufacturer details listed.
• Products must be properly packaged and sealed.
• Ingredient standards are maintained.
• Food quality also deals with product traceability, should a recall of the food
product be required.
What Are The Basic Food Hygiene Rules to Consider When
Preparing Food? (ምግብ በሚዘጋጅበት ጊዜ ሊታሰብባቸው የሚገቡ
መሰረታዊ የምግብ ንፅህና ህጎች ምንድናቸው?)
There are five main pillars to your basic food hygiene rules which are as
follows:
Pillar 1: Cleaning and Sanitizing (ማጽዳት እና ማጽዳት)
Failure to clean and sanitize equipment properly will lead to cross-
contamination of bacteria and will render the food unsafe to eat.
A reliable cleaning and sanitizing system must be in place which must be
appropriate for the type of food you prepare, make, serve or store.  
Pillar 2: Personal Hygiene (የግል ንፅህና)
Food hygiene information shows that 33% of recorded food poisoning
cases boil down to a lack of adequate hand washing!
But personal hygiene isn’t just about hand washing. It’s also about what
you do when you cough or have a cold, how often you wash yourself and
the clothes you wear at work and what you do if you cut yourself and even
how you prevent your hair from falling into the food!
Pillar 3: Storage (ማከማቻ)
How you store food also contributes to the overall hygiene of the food.
Store a bag of flour in a paper bag on a wet spot on the floor, and it’s
not going to stay fit for human consumption for long.
The primary considerations you’ll need to focus on is how you store
dry goods and also how you store cold products.  
Pillar 4: Temperature Control (የሙቀት መቆጣጠሪያ)
Temperature has a lot to do with how bacteria breeds and spreads –
bacteria loves warm, moist environments..
Which means it’s vital to keep food appropriately chilled.
Measures must be in place to ensure that the temperature of the fridges,
freezers and even food as it’s cooking is noted and recorded.
If the temperatures rise above or fall below the required levels, then the
food will be exposed to the risk of bacteria and will not be fit for
human consumption.
A simple mistake on the temperatures could cost a business a lot of
money in wasted food. 
Pillar 5: Handling Food (የምግብ አያያዝ)
Handling food is a broad topic, it can cover how you label pre-cooked
food or opened cans and jars for storage.  It can also cover where you go
to prepare what kind of food and how you store the food in cold storage
(for example; raw meats can never be stored next to, or above cooked
meats). 
Places where you handle food are the highest risk zones for cross-
contamination, which is why food handling is a vital pillar in the basic
food hygiene rules.  
 10 ways to Ensure Food Safety (የምግብ ደህንነትን
ለማረጋገጥ 10 መንገዶች)
1. Facilities Location and Design (መገልገያዎች አካባቢ እና ዲዛይን)
The design and location of a food processing facility need to be taken
into account when ensuring food safety meets the correct standards.
Areas that are known to be pest “hot spots”, as well as those prone to
pollution should be avoided to reduce the risk of contamination.
Materials used for the internal structure of buildings should be
durable, easy to clean and maintain, and safe for staff.
2. Machinery and Production Line Design (የማሽን እና የማምረቻ
መስመር ንድፍ)
The layout of the production line should allow easy maintenance and
cleaning of machinery, preventing contamination of the food products
and ingredients during the production process. The design of
machinery used for food processing also has to be taken into account
to comply with food safety regulations. Poor design can result in the
build-up of food material in hidden places that are difficult to clean.
3. Pest control: pests that are a risk to food safety (የተባይ
መቆጣጠሪያ፡- ለምግብ ደህንነት አስጊ የሆኑ ተባዮች)
Pest control plays an important part in food safety. Troublesome
insects such as cockroaches and flies can spread food-borne diseases
by contaminating food at any stage of production. Rodents such as 
mice and rats also spread diseases as well as causing damage to
buildings, fixtures and machinery. Stored product pests can damage
and contaminate food during transport and storage.
4. Waste management (የቆሻሻ አያያዝ)
Provide appropriate containers and suitable waste storage areas.
Establish adequate procedures for the storage and removal of waste.
This prevents the build-up of waste and pests and reduces the risk of
contamination of ingredients, equipment and products.
5. Cleaning (ማጽዳት)
Establish cleaning and disinfection programs to ensure the correct hygiene
standards are met, reducing the risk of a foodborne illness outbreak. This
includes properly cleaning and disinfecting food preparation areas as well
as machinery and utensils used within the food processing cycle to
eliminate the microorganisms that cause food poisoning.
Adhering to the correct cleaning processes will also reduce the risk of
pests such as rodents, flies and cockroaches in food preparation and
processing areas by removing potential food sources and insect breeding
sites.
6. Maintenance (ጥገና)
Establishing proactive maintenance measures for properties and food
processing machinery both ensures that the machines run properly and
produce safe foods.
An article from the Food Safety Magazine states that a number of
foodborne illness outbreaks can be linked to the failure to ensure
equipment is properly maintained under the correct sanitary conditions.
7. Personal Hygiene (የግል ንፅህና)
Installing the correct facilities for staff to ensure proper personal
hygiene is also important for meeting food safety requirements.
Bacteria can easily be spread through biological and physical
contamination. This can put foods at high risk of carrying food-
borne diseases.
8. Environmental Hygiene (የአካባቢ ንፅህና)
Food processing facilities rely on the use of potentially dangerous
chemicals for sanitation and pest control. Because of this, special
attention must be paid to reduce the risk of accidental
environmental contamination during the food processing cycle.
Any chemicals stored and used on food processing premises must
not contaminate the food products at any stage in production.
9. Correct Handling, Storage and Transport (ትክክለኛ አያያዝ ፣ ማከማቻ እና
መጓጓዣ)
On top of food production and preparation, food safety also has to be applied
during handling, storage and transportation, for both incoming deliveries and
products going out to customers.
A range of factors should be considered during these stages to ensure food
products do not become contaminated. Temperature and humidity; hygiene of
vehicles, containers and packaging; and even cyber security are all important
considerations during these stages of the food supply chain.
10. Staff Training (የሰራተኞች ስልጠና)
Educating staff on how to ensure food safety practices are followed will help
reduce the risk of contamination. Regulations require that food handlers are
supervised and trained in food hygiene practices suitable for their work activity.
The areas in which staff should receive training include:
• Hand hygiene
• Safe food storage practices
• Safe food handling practices
• Cleaning for food safety
• Pest control
7 Principles of HACCP
 7 Principles/12 Steps of HACCP
Step 1. Assemble the HACCP team (የHACCP ቡድንን ሰብስብ)
Step 2. Describe the product (ምርቱን ይግለጹ)
Step 3. Identify the intended use (የታሰበውን ጥቅም ይለዩ)
Step 4. Construct the flow diagram (የፍሰት ዲያግራምን ይገንቡ)
Step 5. Confirm the flow diagram (የፍሰት ሥዕላዊ መግለጫውን
ያረጋግጡ)
Step 6. List the food safety hazards and conduct Hazard
Analysis (የምግብ ደህንነት አደጋዎችን ይዘርዝሩ እና አደጋን ትንተና
ያካሂዱ) (Principle 1)
Step 7. Establish Critical Control Points (ወሳኝ የቁጥጥር ነጥቦችን
ማቋቋም) (Principle 2)
Step 8. Establish Critical Limits (ወሳኝ ገደቦችን ማቋቋም)
(Principle 3)
Step 9. Establish Monitoring Procedures (የክትትል ሂደቶችን
ማቋቋም) (Principle 4)
Step 10. Establish Corrective Actions (የማስተካከያ እርምጃዎችን
ማቋቋም) (Principle 5
Step 11. Establish Verification Procedures (የማረጋገጫ ሂደቶችን
ማቋቋም) (Principle 6)
 ISO 22000:2018 CLAUSES
Clause 4 : Context of the Organization
(የድርጅቱ ሁኔታ)
1. Understanding the organization and its context (ድርጅቱን እና አውድ መረዳት)
2. Understanding the needs and expectations of interested parties
(ፍላጎት ያላቸውን ወገኖች ፍላጎቶች እና የሚጠብቁትን ነገር መረዳት)
3. Determining the scope of the food safety management system (የምግብ ደህንነት
አስተዳደር ስርዓትን ወሰን መወሰን)
4. Food safety management system (የምግብ ደህንነት አስተዳደር ስርዓት)

Clause 5 : Leadership (አመራር)

5. Leadership and commitment (አመራር እና ቁርጠኝነት)
6. Policy (establishing and communicating food safety policy) ፖሊሲ
(የምግብ ደህንነት ፖሊሲን ማቋቋም እና ማስተላለፍ)
7. Organizational roles, responsibilities and authorities (ድርጅታዊ
ሚናዎች, ኃላፊነቶች እና ባለስልጣናት)
Clause 6: Planning (እቅድ ማውጣት)
1. Actions to address risks and opportunities (አደጋዎችን እና እድሎችን ለመፍታት
እርምጃዎች)
2. Objectives of the food safety management system and planning to achieve
them (የምግብ ደህንነት አስተዳደር ሥርዓት ዓላማዎች እና እነሱን ለማሳካት እቅድ)
3. Planning of changes (ለውጦችን ማቀድ)
Clause 7: Support (ድጋፍ)
4.Resources (people, infrastructure, work environment, externally developed
elements of the FSMS, control of externally developed processes, products
or services) (ሀብቶች (ሰዎች ፣ መሠረተ ልማት ፣ የሥራ አካባቢ ፣ በውጭ የተገነቡ የ
FSMS አካላት ፣ ከውጭ የተገነቡ ሂደቶችን ፣ ምርቶችን ወይም አገልግሎቶችን መቆጣጠር)
5. Competence (ብቃት)
6. Awareness (ግንዛቤ)
7.Communication (external and internal communication)
ግንኙነት (ውጫዊ እና ውስጣዊ ግንኙነት)
8.Documented information (creating, updating and control of
documented information) የሰነድ መረጃ (የሰነድ መረጃ መፍጠር፣ ማዘመን እና
መቆጣጠር)
Clause 8 : Operation (ክወና)
1. Operational planning and control (የአሠራር እቅድ እና ቁጥጥር)
2. Prerequisite programs (PRPs) (ቅድመ ሁኔታ ፕሮግራሞች)
3. Traceability system (የመከታተያ ዘዴ)
4.Emergency preparedness and response(handling of emergencies
and incidents) የአደጋ ጊዜ ዝግጁነት እና ምላሽ (የአደጋ ጊዜ እና የአደጋ
ጊዜ አያያዝ)
5. Hazard control (የአደጋ መቆጣጠሪያ)
• Preliminary steps to enable hazard analysis
⚫ Characteristics of raw materials, ingredients and product contact
materials (የጥሬ ዕቃዎች, ንጥረ ነገሮች እና የምርት ግንኙነት ቁሳቁሶች ባህሪያት)
⚫ Characteristics of end products (የመጨረሻ ምርቶች ባህሪያት)

⚫ Intended use (የታሰበ አጠቃቀም)

⚫ Flow diagrams and description of processes (የፍሰት ንድፎችን እና የሂደቶች

መግለጫ)
Hazard control -Hazard analysis
o Hazard identification and determination of acceptable levels
(ተቀባይነት ያላቸውን የአደጋ ደረጃዎች መለየት እና መወሰን)
o Hazard assessment (የአደጋ ግምገማ)
o Selection and categorization of control measure(s) (የቁጥጥር
መለኪያ(ዎች) ምርጫ እና ምደባ)
o Hazard control -Validation of control measure(s) and
combination of control measures (የአደጋ ቁጥጥር -የቁጥጥር
መለኪያዎችን ማረጋገጥ እና የቁጥጥር እርምጃዎች ጥምረት)
o Hazard control -Hazard control plan (HACCP/OPRP plan)
(የአደጋ ቁጥጥር -የአደጋ ቁጥጥር እቅድ (HACCP/OPRP እቅድ)
o Determination of critical limits and action criteria (ወሳኝ ገደቦች
እና የድርጊት መስፈርቶች መወሰን)
o Monitoring systems at CCPs and for OPRPs (የክትትል ስርዓቶች
CCP እና ለOPRPs)
o Actions when critical limits or action criteria are not met (ወሳኝ
ገደቦች ወይም የድርጊት መስፈርቶች ካልተሟሉ የሚወሰዱ እርምጃዎች)
o Implementation of the hazard control plan (የአደጋ መቆጣጠሪያ
እቅድ ትግበራ)
6. Updating the information specifying the PRPs and the
hazard control plan (PRPs እና የአደጋ መቆጣጠሪያ እቅዱን
የሚገልጽ መረጃ ማዘመን)
7. Control of monitoring and measuring (የክትትል እና
የመለኪያ ቁጥጥር)
8. Verification related to PRPs and the hazard control plan
• Verification (ማረጋገጥ)
• Analysis of results of verification activities
(የማረጋገጫ እንቅስቃሴዎች ውጤቶች ትንተና)
9. Control of product and process nonconformities (የምርት
እና የሂደት አለመመጣጠን ቁጥጥር)
• Corrections (እርማቶች)
• Corrective actions (የማስተካከያ እርምጃዎች)
• Handling of potentially unsafe products (አደገኛ ሊሆኑ
የሚችሉ ምርቶችን አያያዝ)
• Withdrawal/recall (ማውጣት/መሰብሰብ)
Clause 9: Performance Evaluation (የአፈጻጸም ግምገማ)
1. Monitoring, measurement, analysis and
evaluation (ክትትል, መለኪያ, ትንተና እና ግምገማ)
2. Internal audit (የውስጥ ኦዲት)
3. Management review (review input and review
output) (የአስተዳደር ግምገማ (ግብአትን ይገምግሙ እና ውጤቱን
ይገምግሙ)
Clause 10: Improvement (መሻሻል)
1. Nonconformity and corrective action
(አለመስማማት እና የማስተካከያ እርምጃ)
2. Continual improvement (ቀጣይነት ያለው መሻሻል)
3. Updating of the FSMS (የFSMS ማዘመን)