GS TS BS LÊ HOÀNG NINHBIÊN SOẠN THEO TÀI LIỆU CỦA FAO

ĐẠI CƯƠNG VỀ QUẢN LÝ NGUY CƠ AN TOÀN THỰC PHẨM VÀ GMP

Slide 1Module 2 - Introduction to

Food Safety Management and GMP

Slide 2Module 2 - Introduction to

Food Safety Management and GMP

Giới thiệu về quản lý nguy cơ an toàn thực phẩm và GMP: mục tiêu chính bài học

1. An toàn thực phẩm là gì và tại sao là quan trọng ?

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