good hygiene practices along the coffee chain introduction to food safety management and gmp module...
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Good Hygiene Practices along the coffee chain
Introduction to Food Safety Management and GMP
Module 2
Slide 2Module 2 - Introduction to
Food Safety Management and GMP
Introduction to Food Safety Management and GMP: Presentation
Outline
1. What is safe food and why is it important?
2. Codes of good practice combine collected principles of food safety
3. Good Manufacturing Practices (GMP) Programmes as a food safety management tool
4. Management responsibilities
Slide 3Module 2 - Introduction to
Food Safety Management and GMP
Why we should care about safe food
Foodborne diseases and threats to food safety are a constantly growing public health problem.
WHO estimates that foodborne and waterborne diarrheal diseases together kill 2.2 million people annually
Slide 4Module 2 - Introduction to
Food Safety Management and GMP
What is safe and suitable food?
Safe food
free from biological, chemical and physical matter that could cause illness or injury
Suitable food
produced, prepared, and packaged according to regulatory standards, and/or specific customer requirements , or that meets a defined claim
Slide 5Module 2 - Introduction to
Food Safety Management and GMP
Introduction to Food Safety Management and GMP : Presentation
Outline
1. What is safe food and why is it important?
2. Codes of good practice combine collected principles of food safety
3. Good Manufacturing Practices (GMP) Programmes as a food safety management tool
4. Management responsibilities
Slide 6Module 2 - Introduction to
Food Safety Management and GMP
Codes of good practice are a basis for food safety
Codes of good practice comprise the fundamental principles, procedures and means needed for safe food production.
Slide 7Module 2 - Introduction to
Food Safety Management and GMP
Codes of practice can cover specified aspects of food production
Codes of good practice might focus
on specified parts of the food chain
or
on one specific product or group of products
Slide 8Module 2 - Introduction to
Food Safety Management and GMP
Codes of good practice are applied in food legislation
Many governments incorporate Codex guidelines and recommendations into their food legislation.
Failure to comply with the legal requirements may result in fines, closure or even jail.
Slide 9Module 2 - Introduction to
Food Safety Management and GMP
Introduction to Food Safety Management and GMP: Presentation
Outline
1. What is safe food and why is it important?
2. Codes of good practice combine collected principles of food safety
3. Good Manufacturing Practices (GMP) as a food safety management tool
4. Management responsibilities
Slide 10Module 2 - Introduction to
Food Safety Management and GMP
Codex General Principles of Food Hygiene cover all areas of concern to
food safety
HACCP
Training
Product Information& CustomerAwareness
Transportation
Personal Hygiene
Elements of CodexGeneral Principlesof Food Hygiene
Maintenance andSanitation
Control ofOperations
Design and Facilities
Primary Production
Slide 11Module 2 - Introduction to
Food Safety Management and GMP
Food Safety Management include safety and quality aspects
Safety and Quality Management Systems include
Safety aspects:
GHP + HACCP
GMP
and
Quality aspects:
• company-internal requirements, • legal/mandatory requirements,• customer requirements
Slide 12Module 2 - Introduction to
Food Safety Management and GMP
Codex General Principles of Food Hygiene are the reference for food
safety managementSafety and Quality Management Systems include
GMP
Safety aspects:
GHP + HACCPand
Quality aspects:
• company-internal requirements, • legal/mandatory requirements,• customer requirements
Safety aspects are based on Codex
Slide 13Module 2 - Introduction to
Food Safety Management and GMP
Developing a GMP Programme
HACCP
Training
Product Information& CustomerAwareness
Transportation
Personal Hygiene
Elements of CodexGeneral Principlesof Food Hygiene
Maintenance andSanitation
Control ofOperations
Design and Facilities
Primary Production
Quality aspects Safety aspects
Safety and Quality Management Systems include
and
Safety aspects are based on Codex
HACCPGHP +
Company GMP Programmes
Slide 14Module 2 - Introduction to
Food Safety Management and GMP
Demonstrating GMP requires documentation
HACCP
Training
Product Information& CustomerAwareness
Transportation
Personal Hygiene
Elements of CodexGeneral Principlesof Food Hygiene
Maintenance andSanitation
Control ofOperations
Design and Facilities
Primary Production
Demonstrating compliance with GMP procedures requires writing down how all aspects and areas of concern are managed.
Quality aspects Safety aspects
Safety and Quality Management Systems include
and
Safety aspects are based on Codex
HACCPGHP +
Slide 15Module 2 - Introduction to
Food Safety Management and GMP
GMP Programmes are a source of collected know-how of an organization
A GMP programme provides a framework to manage food safety and for each covered production site or product should describe
organizational structures and responsibilities, procedures and processes, and available resources.
Create a valuable internal source of know-how
Slide 16Module 2 - Introduction to
Food Safety Management and GMP
The effective use of GMP know-how is a competitive advantage
Following good practices will contribute to the economic viability of a food business by
raising customer confidence, minimising risk of costly food recalls, creating a workforce that understands the concept of safe
food production, and reducing waste during the whole production process
Slide 17Module 2 - Introduction to
Food Safety Management and GMP
Introduction to Food Safety Management and GMP: Presentation
Outline
1. What is safe food and why is it important?
2. Codes of good practice combine collected principles of food safety
3. Good Manufacturing Practices (GMP) Programmes as a food safety management tool
4. Management responsibilities
Slide 18Module 2 - Introduction to
Food Safety Management and GMP
HACCP
Training
Product Information& CustomerAwareness
Transportation
Personal Hygiene
Elements of CodexGeneral Principlesof Food Hygiene
Maintenance andSanitation
Control ofOperations
Design and Facilities
Primary Production
Successful GMP requires management commitment
Slide 19Module 2 - Introduction to
Food Safety Management and GMP
Management must be aware of food safety risks
Customer complaints
Discussion with staff involved in food safety Audit feed-back
Evaluating number of food safety mistakes made in each department
Management has different possibilities of assessing food safety concerns:
Slide 20Module 2 - Introduction to
Food Safety Management and GMP
Management tools to implement a standard of food safety
Written and oral communication Authority to personnel End-of-year evaluation Audits Budgeting resources
Slide 21Module 2 - Introduction to
Food Safety Management and GMP
Management must promote effective training
Motivate, give incentives, praise and Motivate, give incentives, praise and
NEVER GIVE UPNEVER GIVE UP
Slide 22Module 2 - Introduction to
Food Safety Management and GMP
Introduction to Food Safety Management and GMP: Conclusions
Foodborne diseases and threats to food safety are a growing public health problem.
Codes of good practice cover the fundamental principles, procedures and means needed for producing safe food.
The management of food safety and quality is demonstrated by establishing documented GMP programmes.
Governments can consider using the Codex General Principles of Food Hygiene as a basis for their food safety policies.
A business’ commitment to food safety starts at management level.
Slide 23Module 2 - Introduction to
Food Safety Management and GMP
YOU ARE HERE
You have now completed Module 1 Introduction to Food Safety Management and GMP of Section 2 Applying GMPs after reviewing any supporting documents and links you desire, please proceed to Module 2 Primary Production
Prior to starting Module 2 Primary Production we suggest that you review the following two presentations
Key Concepts of Food Microbiology Key Concepts of Chemical Hazards