General care about food and dairy industry ISO needs

2. FOOD SAFETY POLICY OF
DODLA
1. Appropriate to the role of the org in food chain.
2. Confirms with both statutory and regulatory
requirements and with mutually agreed food safety
requirements of the consumers.
3. is communicated , implemented and maintained at all
levels of the org.
4. Is reviewed for continued suitability
5. Adequately addresses communicated and
6. Is supported by measurable objectives .
food safety Policy
“ WE ENSURE PURE AND SAFE MILK & MILK PRODUCTS “
Managing Director

3. What is What??
ISO :- International Organization for
Standardization
ISO 9001:-Quality Management Systems (Systems
Oriented)
ISO 22000:- Food Safety Management (Product
Oriented)
International Organizations for Standards (ISO)
ISO create standards but provide a means of
verifying that a proposed standard has met certain
requirements for due process, consensus and other
criteria for developing standards.

4. Bench mark ‘Q’?
This is a process to measure customer satisfaction,
which has been exclusively developed by QMS.
It enables us to gather honest and accurate customer
feedback and report back on what we are doing and
also the areas we need to improve, if any.
ISO 22000:2005
A management system designed to enable
organizations to control food safety hazards
along the food chain in order to ensure that food
is safe at the time of consumption

5. PURPOSE
What is quality?
How do we achieve quality?
What is ISO 22000?
What does ISO 22000 require?
How do we obtain?
Things need to be worked out?
Food safety purpose
 Protecting People
 Keeping the Employees and Customers
 Preventing Food Safety Errors

6. QC Vs QA
QC (Quality Control)
Product
Reactive
Line function
Find defects
QA (Quality Assurance)
Process
Pro-active
Staff Function
Prevent defects
FSMS Features
First global food safety standard.

Harmonizes the voluntary international standards.
Employs proven management system principles.
Enables a common understanding of what a food safety
management system is.
Requires legal compliance checking.
Integrates existing good practice.
Internal and external monitoring.

7. Benefits
>Overcomes many of the limitations of traditional approaches
to food safety control.
>Potential to identify all conceivable, reasonably expected
hazards.
>Capable of accommodating the changes.
Help to target or manage resources to the most critical part
of the food operation.
>Can promote international trade by equalizing food safety
control and by increasing confidence in food safety.
>Applicable to whole food chain.
ISO2000:2005

8. Quality in terms of food
We are What We eat..!!
Determines the value or acceptability to consumers
The involvement of various sectors of the economy in the
development and operation of the food control system is a pre-
requisite for its success
Priority
Capacities of the systems have to be built up periodically and this
needs resources
Food quality also deals with product traceability, in terms of
ingredient and packaging suppliers in the need for a recall of the
product. It also deals with labeling issues to ensure there are
correct ingredient and nutritional information as well.

9. HA‘CCP’
(HAzArd AnAlysis ‘CritiCAl Control Point’)
Hazard is a biological, chemical or physical agent in food, with the
potential to cause an adverse health effect
System for food safety in balanced way, by the means of raw material,
manufacturing and distribution till consumption of the product.
Hazards are identified in three sources as in
a.) Biological, b.) Chemical, c.) Physical
HACCP is recommended by the legislation and regulatory organization
Customers requirement
HACCP gives confidence, Assurance, Brand Name and Diligence
It adds the reliability to quality
Complements and strengthens Quality Management System
Reduce reliance on end product testing

10. Biological Hazard

11. Physical Hazard

12. Microbial Hazard

13. Other Entry of Hazards in Food Chain operations

14. HA‘CCP’
(HAzArd AnAlysis ‘CritiCAl Control Point’)
Contd….
CCP is the point where control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to a acceptable level
Critical limits are established to determine whether CCP remains in control.
If a critical limit is exceeded or violated the products affected are deemed to
be potentially unsafe
CCPs and Critical Limits must be documented in writing for each process
category
Each process has specific CCPs
The CCPs will remain the same regardless of the item, but the critical limits
will vary depending on the item
Include CCPs and critical limits on your standardized products or charts.

15. ProCess
 For every CCP parameters have been identified that are critical for critical for
product safety and have identified the critical limits. In addition , The team has
identified standard / basis for limit establishment and its effectiveness, the relevence
of CCP and the purpose of the maintaining the standards.
 Cold holding or limiting time in the danger zone to inhibit bacterial growth and
toxin production (e.g., limiting time would be holding at room temperature for 4
hours and then discarding)
 Cooking to destroy bacteria and other pathogens
 Hot holding or limiting time in the danger zone to prevent the outgrowth of spore-
forming bacteria
 MILK / CURD / BUTTER/ CREAM

16. HACCP PyrAmid
Management
commitment
Hazard Employee
analysis involvement
Prerequisite
programs

17. RequiRements
Systematic approach to food safety
Proactive preventive management system
Internationally recognized approach
Improve product consistency
Increase customer satisfaction
Hygiene and House keeping
Pest control on regular intervals
Product identification and traceability
Approved suppliers
GHP, GMP, Sanitation and SOPs

18. Food Illness Outbreaks

19. How do we accomplish this?
Establish a food safety team
One person as the lead, but engage all employees in the process
Develop an operational description
Collect information about the facility, equipment, purchasing, and the
operation
Assess current operation
Assess and strengthen prerequisite programs
Assess SOPs that support prerequisite programs
Say what you do?
Do what you say?
Prove that you did it.

20. Quality Systems
QMS is a set of policies, processes and procedures
Enables the organizations to identify, measure, control and
improve the various core business processes that will
ultimately lead to improved business performance.
increasing effectiveness and productivity
flexibility and ability to respond to market opportunities
control on all processes
GMP/GHP/GAP/GLP/GHK/PEST CONTROL/PERSONNEL
HYGENE /QMS/FSMS POLICIES.
ISO 22000 also extends the successful management system
approach of the ISO 9001:2000 quality management system
standard which is widely implemented in all sectors but does
not itself specifically address food safety.

21. Document contRolTo ensure proper systematic method of approving system and approval/or
change of any document
To approve documents for adequate use or issue
To ensure that the changes and current revision status of documents/or
system are being used or identified.
To ensure that the relevant versions of applicable documents are available
at points of use.
To ensure that relevant documents of external origin are identified and their
distribution controlled
To prevent the unintended use of obsolete documents and make sure that
they are not identified.
Things to be Worked out??
Team work
Management review
All the employees should be aware of the concept
Regular interval of classes to held
Mock drills to attended for the ongoing process
In all quality is the thing where one and all should concentrate

22. GMP(Good Manufacturing Practice)
GMP mainly comprises of processing requirements concerning to food safety
and quality
Good house keeping applies to the surroundings and the roof of the
establishment
Pest control starts at the boundaries of the premises
Water management deals with the incoming and used water
Windows should be closed and screened
Internal surfaces should be smooth and easy to clean
Floors are to be rounded corners
Ceilings and ducts are accessible for cleaning
Dry zones are remained to be dry

23. GMP(Good Manufacturing Practice) contd…
Drains are to be cleaned regularly
Cable trays should carry cables and should be free from dust/dirt
Insecticides should be effective
Only potable water should be in contact with the food and water should all
the necessary testing on a daily basis based on the seasonal variation.
Air handling systems deliver the required air quality
Doors are to be closed when not in use.
Separate potentially contaminated materials from uncontaminated ones.
All the measurements, tests and recordings should be reliable and accurate
Facilitate sanitation procedures
Functioning should done as per CCP
Prevent contamination of food eg:- metal sharks, plasters, debris, chemicals,
pest etc.

24. GMP contd…
It is amenable to clean all the parts which come directly in contact with
food product during and after process.
Parts coming in contact with the food are made of materials which are non
toxic, non absorbent and resistant to corrosion.
Design of equipments ensure MAX protection of product from external,
MIN or cross contamination
Food ingredients, SMP and packing materials stored separately to avoid
cross contamination.
Ingredients, packing material and chemicals should not be stored on the
floor.
Vessels, scoops and other handling materials or chemicals should not be
interchanged without thorough cleaning and drying.
Waste is integrated part of hygienic processing so it should be stored
outside the plant premises as it can create growth of micro organisms
Pests are major problem and apart from contaminating the end product it is
easy accessible to the raw materials such as SMP and packing material, So
these can be prevented by stopping physical access to raw materials area,
installing rat traps, exhaust fans and pest-o-flash

25. GHP(Good Hygienic Practice)
Protective clothing should be wore by all the employees who ever is
entering into the GMP area.
Personal behaviour- attitude, work minded, helping nature, verbal language
and punctuality
Personal cleanliness
-should wear proper washed clothes
-should properly trimmed and look clean & tidy
-should cut his nails
Health status- should be free from all types of flu’s, injuries, illness which
is the main cross contamination for the product.
Should be aware of the importance of the end product and in-process
Hand washing facility should be kept at all processed areas so that all
persons can sanitize before starting work, after using toilets, after coughing
& sneezing and al the persons before entering processing areas should wash
their hands.

26. GHP contd….
Toilets should be cleaned daily on regular intervals and a hand
washing facility should be provided at each toilet with soap
under proper hygienic conditions.
Good Agricultural Practices (GAP)
Agricultural Water contamination , Avoid in milking time.
animal surroundings cleaning effect the animal health and
production of milk.
Employees working in that area , should cover vaccination,
and
avoid infectious diseased employees. Gloves usage .
Feed storage and care in feed supply .
Until the product reach to customer , then back traceability
process should identify the producer.

27. Non-Conformity of the Product
Non conformity exists when CCPs are exceeded or there is a
loss of control of OPRPs
Non conformity also exists when the products affected are
identified and controlled with regard to their use and release.
Establish Monitoring Procedures
Monitoring– the act of determining that proper procedures are
being followed and that critical limits are being met
Example:
 Monitoring is by calibrated thermometer
 Documented monitoring is what the supervisor writes
down

28. Corrective Action
Corrective action- what is done if the SOP or CCP is not met.
Example:
 Spores in milk is a hazard
 Various SOPs serve as control measures to controlling this hazard
 Heating is the critical control point to eliminate the hazard of spores
or whatever bacteria
 121°C for 15 mins subjective to pressure of 15kg/cm2 is the critical
limit that must be met to ensure the hazard has been eliminated
 Monitoring is by calibrated thermometer
 Documented monitoring is what the supervisor writes down
 If the temperature is not 121°C, then a corrective action must be taken
– continue to heat the product till it reaches the desired temp.

29. Preventive Action
 Systematic method for identifying and addressing the root
cause which results as non conformities
 Incase a NC arising due to a method inadequate then the PA to
be taken are:
a.) Revise the process parameters and communicate as defined
in the system
b.) Train all concerned persons related to the process
c.) verify other related process and validate and if needed
conduct some mock drills
d.) If the case is with machines then preventive maintenance
schedule of other similar machines needs to be reviewed and
changed if required.

30. Records
Record– documentation of monitoring observations and verification
activities
Recordkeeping also provides a basis for periodic reviews of the overall
food safety program
In the event your operation is implicated in a food borne illness,
documentation of activities related to monitoring and corrective actions
can provide proof that reasonable care was exercised.
Types of Records
Records documenting SOPs
Time and temperature monitoring records
Corrective action records
Verification or review records
Calibration records
Training logs
Receiving logs

31. Review of Overall Food Safety Program
Review and revise your food safety program at least annually
or as often as necessary to reflect any changes in your facility
May include:
New equipment
New items implementation
Reports of health inspections
Reports of illness
Other factors indicating how well your food safety program
is working
Determine who will review the current plan, when it will be
done, and how it will be documented