iso 22ooo food safety management system

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ISO 22OOO FOOD SAFETY MANAGEMENT SYSTEM & HACCP Standard Asiri Group of Hospitals Upul wijekoon GH – Food and Beverage

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Page 1: Iso 22ooo Food Safety Management System

ISO 22OOO FOOD SAFETY MANAGEMENT SYSTEM & HACCP Standard

Asiri Group of Hospitals

Upul wijekoon

GH – Food and Beverage

Page 2: Iso 22ooo Food Safety Management System

Why do you think there is a growing concern on food safety

Page 3: Iso 22ooo Food Safety Management System

Food safety ……more attention Growing consumer awareness More food prepared away from home Globalization and less barriers to trade

present new food safety challenges, unfamiliar hazards or new hazards

Increase in scientific knowledge about hazards in foods and consequent effect on health

Rising of incidence of food born illness in some countries.

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Dimensions of concern

Consumer Safety Trade issues

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More attention…..

70% of the approximate 1.5 billion case of diarrhea that occur globally each year are direct caused by chemical or biological contamination of food

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The Result

Long list of standards, Regulations, Guidelines

Page 7: Iso 22ooo Food Safety Management System

Importance of food safety management system FSMS ensures the hygiene condition of

food production and service FSMS ensures that hazards are

identified and the risk connected with the such hazards are managed

FSMS assists in controlling hazards as to reduce, and or eliminate risks, through meeting regulatory specifics

FSMS based on ISO 22000 most likely will become a requirement for some imports in world region

Page 8: Iso 22ooo Food Safety Management System

What is ISO ISO is international organization for

Standardization ISO develops voluntary technical

standards which add value to all type of business operations

They contribute to making the development, manufacturing and supply of products and services more efficient, safer and cleaner.

Page 9: Iso 22ooo Food Safety Management System

Some of the international Standard for certification ISO 9001 – Quality Management Systems Certification ISO 14001 – Environmental Management System

Certification ISO 22000 – Food Safety Management

System HACCP - Hazard Analysis and Critical Control

Point Food Safety Certification

GMP – Good Manufacturing Practices Certification GAP - Good agriculture practices OHSAS 18001- Occupational Health & Safety Management

System Certification SA 8000 – Social Accountability Certification

Page 10: Iso 22ooo Food Safety Management System

ISO 22000 as a management system

Good Manufacturing Practices

GAP,GMP,GLPPre– Requisite programmeCodex alimentariusGeneral principle of food hygiene

Page 11: Iso 22ooo Food Safety Management System

ISO 22000 as a management system

HACCP principles(Codex Alimentarius)

Good Manufacturing Practices

Codex AlimentariousHACCP System andGuidelines for its application

Page 12: Iso 22ooo Food Safety Management System

ISO 22000 as a management system

Elements of ISO 9001

Management System elements

HACCP principles(Codex Alimentarius)

Good Manufacturing Practices

Page 13: Iso 22ooo Food Safety Management System

ISO 22000 key elements Interactive communication (within the

food chain) System management (compatible with

ISO 9001) HACCP principle (as of codex) Prerequisite programms(2 type)

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HACCP Seven Principles

1. Conduct a hazard analysis2. Identify critical control points (CCPs)3. Establish critical limits4. Establish CCP monitoring requirements5. Establish corrective action6. Establish record keeping7. Establish procedures for verification

determine the effectiveness of HACCP systems

Page 15: Iso 22ooo Food Safety Management System

Pre requisite programme

Must be place and fully operational before the HACCP is in place

Alternatively referred to as Good Hygiene Practices (GMP)

Be appropriate to the size & type of operation and nature of the product manufactured

Approved by the HACCP team

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PRPS Layout of premises Work place & employ facilities Control operation Preventive maintenance Cleaning & sanitation Personal hygiene Employ health Transportation Training Supplies of air, water, energy and other utilities Waste and swage disposal Pest control Management of purchased material Suitability of equipment

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ISO 22000 requirements1. Scope2. Normative references3. Terms and Definitions4. Food safety management system5. Management responsibilities6. Resource management7. Planning and realization of safe product8. Validation, verification and improvement

of the food safety management system

Page 18: Iso 22ooo Food Safety Management System

Asiri Group of Hospitals, ISO 22000 Food Safety Management System and HACCP Standard

Our visionIt is our vision to provide fresh, healthy hygienically

safe delightful food to our voluble customers by eradicating all possible hazards through out our food processes With this in view we have been developing the product continuously. This process of continuous

development with the objective of delighting our customers will continue into the future.

One of our key missions in the financial year 2010/11 is to further improve the standard of hygiene. We

have set ourselves the goal of achieving ISO 22000 which will ensure ultimate food safety to our

customers.

management

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Our Food Safety Policy

Asiri group of hospitals will strive to offer value to our discerning guests by providing

hygienically safe delightful food, by eradicating Biological, Chemical and physical hazards throughout food sourcing, preparation and

serving process conforming to the ISO 22000 Food Safety Management System and other

applicable regulatory requirements”

Management

Page 20: Iso 22ooo Food Safety Management System

Recognize Hygiene Areas in Food production & services

Personnel Hygiene Food Hygiene Kitchen Hygiene

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All measures necessary to ensure the safety and wholesomeness of food during preparation, processing, manufacture, storage, transportation, distribution, handling and service to the customer.

Food safety is ….

making sure food is free from harm

Page 22: Iso 22ooo Food Safety Management System

Food hygiene is …

More than just cleanliness Protecting food from risk of contamination, including harmful bacteria, poisons and physical contamination.

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Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of food.

Destroying any harmful bacteria in the food by thorough cooking or processing.

Discarding unfit or contaminated food.

A HAZARD is some thing that may cause harm to the consumer. It could be microbiological, chemical or physical.

Page 24: Iso 22ooo Food Safety Management System

Food hygiene hazards include

The contamination of food by bacteria, poisonous chemicals or physical contamination such as glass, nails, insects.

Multiplication of bacteria to levels which could food poisoning because of storage at the wrong temperature.

The survival of food poisoning bacteria because of inadequate cooking/ processing.

Page 25: Iso 22ooo Food Safety Management System

Bacteria Bacteria are microscopic organisms (germs)

found everywhere.

Some are essential (cheese and yogurt making)

Spoilage bacteria cause food spoilage

Pathogenic bacteria cause illness.

Food poisoning bacteria produce toxins (poisons) either in the food or inside the human body.

Some food poisoning bacteria produce “spores” which can survive high temperature.

Page 26: Iso 22ooo Food Safety Management System

The conditions required for bacteria to multiply are warmth, food, moisture & time.

1.warmth: Bacteria multiply rapidly between 20 C and 50 C . The ideal temperature is 37 C (body temperature)

2.Food: Bacteria thrive on high protein foods.

3.moisture: Bacteria require moisture. Dried foods restrict bacterial growth. However once milk or water

is added any bacteria present will start multiplying.

4. Time: Given the right conditions of food, moisture and warmth, some bacteria can divide into two every 10-20 minutes

Page 27: Iso 22ooo Food Safety Management System

High risk foods;

Cooked meat & cooked poultry. Cooked meat products (pates, gravy,

stews, meat pies, stock). Dairy products, custards,. Eggs & raw egg products (mayonnaise). Shellfish, oysters, prawns, crabs. Cooked rice.

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Bacteria multiply by division if they have all 4 conditions.

Room temperature = 27˚ Body temperature = 37˚ Refrigeratoter temp.= 1˚ to 4˚ Deep freezer temp. = -18˚ Danger Zone = 5˚ to 63˚ 1 hr 40 minutes= 1,000 bacteria can become 1,000,000+

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Danger Zone (5˚ TO 63˚)

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Food poisoning & Food Borne Diseases Food poisoning is an unpleasant illness, which

occurs within 1 – 36 hours of eating contaminated or poisonous food. Symptoms last from 1 – 7 days and include:

Abdominal pain, diarrhea, vomiting, nausea, fever.

6 Causes of food poisoning Bacteria or their toxins (most common) Moulds (mycotoxins) Chemicals (insecticides, cleaning agents etc) Metals (lead, copper, mercury) Poisonous plants and toadstools Poisonous fish or shellfish

Page 31: Iso 22ooo Food Safety Management System

Major food poisoning bacteria Salmonella (raw foods,

meat, poultry, milk, eggs, pets, rodents, birds, flies, swage)

Clostridium perfringens (Animal & human excreta, soil, vegetables, dust, raw meat/poultry, flies, cockroaches

Clostridium botullinum (home made products, smoked fish, processed meat or fish)

Staphylococcus aureus (human nose, moth, skin, boils and cuts, raw milk from cows or goat)

Bacillus cereus. (cooked rice stored in warm condition)

E. coli (undercooked meat products, contaminated cooked meat, person to person)

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Page 33: Iso 22ooo Food Safety Management System

Food Contamination1. Bacterial contamination – which usually occurs

writhing food premises because of ignorance, inadequate space, poor design or because of food handlers taking short cuts, contamination of this way is most serious and may results in food spoilage, food poisoning or even death.

2. Physical contamination – by foreign bodies which may be dangerous, for example glass or nails, but is unpleasant and a nuisance.

3. Chemical contamination – from pesticides, waste or cleaning chemicals. foods should never be stored near poisonous chemicals ,and such chemicals should never be stored in empty food containers .

Page 34: Iso 22ooo Food Safety Management System

Preventing food poisoningProtect food contamination by:

Purchasing food from reputable suppliers.

Effective instruction, supervision and training of food handling staff.

High standards of personal hygiene and good hygiene practices.

Well-designed and constructed food premises.

Pest control.

Separate raw and high-risk food at all stages.

Effective storage and disposal of waste and unfit food.

Well-designed and proper use of suitable equipment / utensils.

Effective cleaning and disinfection (particular care needed with wiping cloths)

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Prevent bacteria multiplying by: Store food out of the danger zone.

Preparation at room temperature is kept at minimum time.

High risk food not to left at room temperature

Cool food as rapidly as possible (Within 90minutes)

Use suitable preservatives (salt, sugar, vinegar)

Keep food items wrapped

Page 36: Iso 22ooo Food Safety Management System

Ten main reason for food poisoning

1. Food prepared too far in advanced and stored at room temperature

2. Cooling food too slowly prior to refrigeration3. Not reheating food too high enough temperatures to

destroy food poisoning bacteria4. The use of cooked food contaminated with food

poisoning bacteria5. Undercooking6. Not thawing frozen poultry for sufficient time7. Cross contamination from raw food to cooked food8. Storing hot food below 63˚c9. Infected food handlers10. Use of leftovers

Page 37: Iso 22ooo Food Safety Management System

Destroy Bacteria within food by Thorough cooking Heat processing Pasteurization CanningSources of food poisoning bacteria People: Raw food: Insects: Rodents: Animals & birds: Dust: Refuse and waste food

Page 38: Iso 22ooo Food Safety Management System

Physical contamination Raw ingredients: stones, glass, pests, dirt, flaking paint

Buildings / equipment: wood, rust, grease, oil, screws

Notice boards: paper, drawing pins

Packing materials: staples, string, plastic

Food handlers: jewelry, buttons, fibers, hair

Cleaning activities: bristles, paper, chemicals

Pests: bodies, droppings, feathers, eggs

Pesticide: spraying on equipment. Bait

Industrial chemicals veterinary drugs, fertilizers Sabotage, needles, razorblades, tooth picks, glass

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Page 40: Iso 22ooo Food Safety Management System

The Purchasing, Storage, Temperature control, Preparation ,Cooking and Preservation of food

Purchase & storage of foods Choose a reputable supplier. Specified the standard & quality of food when

ordering. Food should be checked on delivery. Temperature of food should be checked. Deliveries should be dealt with promptly. Food should be stored at the correct temperature. Dry food store should be clean & tidy. Damaged can food must not be used. Excess packaging should be removed on delivery. Stock must be rotated. Spillages should be cleaned promptly. Fruit should be check for spoilage regularly. Chemical should be stored away from food.

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CHILLED STORAGE Temperature should be checked & recorded regularly. High risk & low risk food must be separated. Suitable storage containers must be used. Staff must be trained in the correct use of refrigerators. Operating temperature between 1 C & 4 C. A thermometer must be positioned in the warmest part & the

temperature must be checked & recorded regularly.

Page 42: Iso 22ooo Food Safety Management System

CHILLED STORAGE

Unit must be serviced regularly. Must be sited in well-ventilated areas away from ovens. Should not be overloaded. Must be cleaned regularly. Stock should be checked & rotated. Food must be covered & in suitable containers. (never cans) Hot food items must never put in to a refrigerator, allow to cool

first.

Page 43: Iso 22ooo Food Safety Management System

Freezers & Frozen Food

Should operate at-18c or below.

Suitable food packaging must be used to avoid “freezer burn”

Frozen food temperature must be checked on delivery and stored as quickly as possible.

Deliveries above- 15c should be rejected.

Stock rotation.

Do not store above the freezer load line.

Do not keep longer than recommended by the manufacturer.

Page 44: Iso 22ooo Food Safety Management System

General Guide lines for food keppt at -18˚c to -23

Vegetables, fruits, most meat -up to 12 monthsPork, sausages fish, butter-up to 6 month

Thawing of frozen food Poultry and large joints of meat MUST be completelydefrosted before cooking. Follow manufacturers instructions. Thaw meats in a separate area from other foods. Allow sufficient time for defrosting. Cold running water below 15˚c may be used. Refrigerate or cook de-frosted foods.

Thawing room temperature - 10˚to 15˚cIn thawing room 1.1 kg birds take, 70hrs – 1˚c, 40hrs – 5˚c,

13hrs -10˚c to reach 0˚c

Page 45: Iso 22ooo Food Safety Management System

Stock Rotation Use food in date order.

Prevent food spoilage. Ensure food is good quality and safe. Correct stock levels are maintained. Encourages pest control measures are enforced. Use by date = short shelf life. Best before dates = longer shelf life and are manufacturers recommendations.

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Food spoilage and preservation Spoilage begins as soon food is

harvested. Spoilage includes bacteria, moulds and yeasts.

Page 47: Iso 22ooo Food Safety Management System

Signs of spoilage Off odors

DiscolorationSlimeMould growthSour tasteDry or spongyPreservation is the treatment of food to prevent or delay spoilage.Packaging is important to extend the life of preserved foods. e.g. cans, bottles, vacuum packs.Once opened the food should be treated as fresh and refrigerated.

Page 48: Iso 22ooo Food Safety Management System

Methods of Preserving Food

High temperatures - pasteurization, canning, bottling, cooking.

Low temperature- refrigeration, freezing.

Drying and de-hydration- fruits, fish, vegetables, meats, chemicals, sugar, salt, vinegar.

Vacuum Packing-meat, fish.

Acid fermentation- Yogurt, cheese, salami.

Irradiation- spices.

Smoking- fish, meat

Page 49: Iso 22ooo Food Safety Management System

Personal Hygiene

Hands & SkinFood handlers must wash their hands regularlythroughout the working day

After visiting the w.c. On entering the food preparation area and before handling any food or

equipment In-between handling raw and cooked food After combing or touching the hair After eating ,smoking, coughing, or blowing the nose After handling waste food or refuse After handling cleaning chemicals

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The Norse, Mouth and Ears Up to 40% adults carry staphylococci in the Norse & mouth Cough and sneeze can carry droplet infection Persons with bad colds should not handle open food Disposable single use paper tissues are preferable to

handkerchiefs Food handlers should not eat sweets, chew gum, taste food

with the finger. Spitting to garbage bins are prohibited, it can obviously

result in food contamination.

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Cuts, boils, septic pots and skin infection Cuts ,spots and sores provide an ideal place for

bacterial multiplication. These lesions should be completely covered by

waterproof dressings, preferably colored blue. Cuts on fingers may need the extra protection of

waterproof fingerstalls.

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Jewellery and perfume

Food handlers should not wear earrings, watches, jewelled rings or brooches

Strong smelling perfume or aftershave should not be worn by food handlers

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The Hair

Hair is constantly falling out and ,along with dandruff, can result in contamination of food.

Should wear suitable head covering which completely encloses the hair

Combing of hair and adjustment only take place in locker rooms

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Smoking, Protective Clothing and General health

It is illegal to use tobacco ,cigarettes ,pipes or cigars in food preparation areas or whilst handling open food.

People touch their lips whilst smoking and they may transfer harmful bacteria to food

Smoking encourages coughing and droplet infection

To prevent from cigarettes ends and ash contaminating with food

An unpleasant environment may created for non smokers

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Protective clothing Staff must be aware that protective clothing is worn to protect

the food from risk of contamination and not to keep their own clothes clean

Protective clothing should not be worn outside the food premises Not worn for any sports activities suitable foot wear should be worn to prevent slipping and to

protect the feet Uniforms preferably white colored without external pockets Protective garments should be appropriate for the work being

carried out and should completely cover ordinary clothing

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General Health Food handlers should be in good health in all

aspects from oral hygiene to general fitness Any food handlers suffering from diarrhea,

vomiting, or a food born infection must not handle food.

Food handlers who excrete food poisoning organisms must not resume food handling duties without medical clearance

Person with skin infection, sores, heavy colds and ear or eye discharge should be excluded until medical clearance has been obtain .

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Hygiene Training All food handlers must receive the

appropriate supervision ,instruction and/or hygiene training to ensure that they are aware of the hygiene hazards associated with their job and the safety of food produced.

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