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
Why do you think there is a growing concern on food safety
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.
Dimensions of concern
Consumer Safety Trade issues
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
The Result
Long list of standards, Regulations, Guidelines
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
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.
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
ISO 22000 as a management system
Good Manufacturing Practices
GAP,GMP,GLPPre– Requisite programmeCodex alimentariusGeneral principle of food hygiene
ISO 22000 as a management system
HACCP principles(Codex Alimentarius)
Good Manufacturing Practices
Codex AlimentariousHACCP System andGuidelines for its application
ISO 22000 as a management system
Elements of ISO 9001
Management System elements
HACCP principles(Codex Alimentarius)
Good Manufacturing Practices
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)
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
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
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
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
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
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
Recognize Hygiene Areas in Food production & services
Personnel Hygiene Food Hygiene Kitchen Hygiene
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
Food hygiene is …
More than just cleanliness Protecting food from risk of contamination, including harmful bacteria, poisons and physical contamination.
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.
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.
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.
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
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.
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+
Danger Zone (5˚ TO 63˚)
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
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)
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 .
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)
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
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
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
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
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.
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.
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.
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.
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
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.
Food spoilage and preservation Spoilage begins as soon food is
harvested. Spoilage includes bacteria, moulds and yeasts.
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.
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
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
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.
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.
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
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
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
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
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 .
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.