Transcript (Presentation by Dr Ajeeth , COSAMB).

Food Safety and Hygienic Practices
in Agriculture Marketing
NATIONAL CONFERENCE at MOUNT ABU
Aug. 28-30 , 2012
Dr. Hari Prakash
Joint Director
Quality Council Of India
.
• Food Safety and Standards Act, 2006
• Regulations
• Schedule 4 Part II
• General Requirements on Hygienic &
Sanitary Practices to be followed by all
Food Business Operators
Objectives of FSSAI
 To consolidate the laws relating to food
 To establish food safety and standards
authority of India for laying down science
based standards for food
 To regulate the manufacture, storage,
distribution, sale & import of food products
 To ensure availability of safe & whole food
for human consumption
 http://www.fssai.gov.in
PFA to FSSA
 PFA
 Prevention of Food Adulteration Act- 1954
 FSSA
 Food Safety and Standards Act - 2006
Old Food Regulations
1. Fruit Product Order, 1955
2. Milk and Milk Products Order, 1992
3. Vegetable Oil Products (Control) Order, 1947
4. Edible Oils Packaging (Regulation) Orders,
1998
5. The Solvent Extracted Oil, De-Oiled Meal and
Edible Flour ( Control) Order,1967
6. Meat Food Products Order, 1973
5
Key Elements of FSSAI 2006
 Food safety management system
 Risk assessment
 Communication
 Product recall
 GHP
 Penalty for unhygienic processing
 Scope covers all commercial food
 Packaging & labelling including nutrition
 Guidelines for imported food
6
FSSA 2006
The 12 chapters of FSSA 2006
1. Preliminary : Definitions
2. FSSAI : (Administration)
3. General principles of Food Safety
4. General Provisions as to articles of food
5. Provisions relating to import
6. Special responsibilities as to food safety
7
FSSA 2006
contd..
7. Enforcement of the Act
8. Analysis of food : laboratories, sampling
& public analysts
9. Offences & Penalties
10. Adjudication & food safety appellate
tribunal
11. Finance, accounts, audits, reports
12. Miscellaneous
8
Who Require License:
[See Regulation2.1.2, Regulation 2.1.3 and Regulation2.1.7]
License / Renewal of license under FSSA, 2006 for kind of business:
• Manufacturing/Processing
including sorting, grading etc.
• Packaging
• Relabeling ( by third party
under own packing and
labeling)
• Storage/Warehouse/Cold
Storage
• Retail Trade
• Wholesale Trade
• Distributor/Supplier
Transporter of food
•
•
•
•
Milk collection/chilling
Slaughter House
Solvent extracting unit
Solvent extracting and
oil refining plant
• Importing
• Catering ,
Dhabha or any other
food vending
establishment
• Club /canteen
Draft Food Safety & Standards Regulations 2010 (FSSA 2006)
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Chapter 1: General
Chapter 2: Food Authority and Transaction of Business
Chapter 3: Licensing and Registration of Food Businesses
Schedule 1: List of FB falling under purview of Central Licensing
Authority
Schedule 2: Form A & B (Registration & License) +Documents for
License + Form C and Form Ds
Schedule 3: Fees
Schedule 4: General, Part 1 a & b, Part 2, Part 3, Part 4, Part 5
Chapter 4 : Packaging and Labeling Regulations
Chapter 5 : Food Products Standard
Chapter 6: Substance Added to Food
Chapter 7: Prohibition and Restriction on Sales
Chapter 8 : Contaminants, Toxins, Residues
Chapter 9: Laboratory and Sample Analysis
Chapter 10 : Others
10
FSSR 2006- Schedule 4
Definition of “Food Safety
Management System” (Chapter I)
Adoption of GMP, GHP, HACCP &
other such practices as may be
specified by regulation, for the food
business
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FSMS requirements in Schedule 4
Part I :
General Hygiene & Sanitary
Practices to be followed to petty
food business operators
Part I A :Sanitary & Hygienic requirements
for food manufacturers / processor
Part I B :Sanitary & Hygienic requirements
for units other than manufacturing
Ref. : Clause 7.2 of ISO 22000
FSMS related requirements in schedule 4
Part II: General requirements on Hygiene & Sanitary
practices to be followed by all food business operators
Covers Location, layout, design, utilities, food operation
control …….)
and
FBOs shall identify steps in the activities of Food Business,
which are critical to ensuring food safety and ensure that
safety procedures are identified, implemented, maintained
and reviewed periodically.
Main Ref. : Codex General Principles of Hygiene,
Other references: Clause 7.2 of ISO 22000, PAS 220, Risk Assessment
based approach 7.4, 7.5, 7.6 of ISO 22000
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Food Safety and Standards Act 2006 (Schedule 4, Part II)
General Requirements on Hygiene and Sanitary Practices to be followed by all Food
Business Operators. It also refers to identifying steps critical to food Safety and
management of safety procedures there in.
1. Location and Surroundings
2. Layout and Design of Food
Establishment Premises
3. Equipment
4. Facilities: Water Supply, Cleaning
utensils and equipments, Washing of
Raw Materials, Ice and Steam,
Drainage and Waste Disposal,
Personnel Facilities and Toilets, Air
Quality and Ventilation, Lighting
5. Food Operations and Control:
Procurement of Raw Materials and
food, Storage of Raw Materials and
Food, Food Processing, Preparation
Packaging Distribution and Service:
Time and Temp Control
6.
7.
8.
9.
Management and Supervision
Food Testing Facilities
Audit, Documentation and Records
Sanitation and Maintenance of
Establishment Premises: Cleaning
and Maintenance, Pest Control
Systems
10. Personal Hygiene: Health Status,
Personal Cleanliness, Personal
behaviour, Visitors
11. Product Information and
Consumer Awareness
12. Training
15
FSMS related requirements in Schedule 4
Part III : Specific hygiene & sanitary
practices to be followed by food
business operators engaged in
manufacture, processing, storing
& selling of milk & milk products
Part IV sale of meat & meat products
Part V FBOs engaged in catering / food
service establishments
16
Schedule 4 Part II
General Requirements on Hygiene and
Sanitary Practices
1.Location and Surroundings
 Away from environmentally polluted areas and industrial
activities to prevent
 Obnoxious odour, fumes, excessive soot, dust, smoke, chemical
or biological emissions and pollutants.
 Areas subject to flooding
 Areas prone to infestations of pests
 Areas where wastes, solid or liquid cannot be removed
effectively.
 Premises not to be used residential purposes
2.Layout and Design of Food
Establishment Premises
 Not subject to cross contamination
(e.g. processing from receiving)
 Activities Compartmentalized.
 Material movement unidirectional
 Machinery not to occupy more the
50% of the Manufacturing area
 Flooring
 Walls, Ceilings, Exhausts, Windows
3.Equipment
 Food Contact Equipment, Utensils
 Location, Design and Fabrication
 Containers for Waste
 Containers for Chemicals
3.Equipment
 Equipment and containers that come in contact with food &
Utensils for sale
 Made of corrosion free materials, which do not impart any
toxicity to the food material.
 At all times in good order and repair, a clean and sanitary
condition.
 Dedicated Equipment and Containers
 Located, designed and fabricated
 Equipment and containers for waste, by-products and
inedible or dangerous substances, identifiable and
suitably constructed
Food Contact Surfaces
4.Facilities
 Water
 Facilities for Cleaning Utensils
 Facilities for Cleaning Raw Materials
 Ice and Steam
 Drainage and Waste Disposal
 Personnel Facilities
 Air Quality
 Lighting
Water Storage
Water Storage & Treatment
 Must be at a convenient
location to feed entire facilities
 Must provide for receiving and
supply
 In line disinfection devices like
Chlorine doing pumps/Venturimeters/UV etc
 Must be made up material that
will not support microbial/weed
growth & remain cleanable &
easy to maintain
 Must be protected against pest
entry
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4.Facilities
 Water Supply
 Only potable water, as per BIS Specs. with
appropriate facilities for its storage, distribution shall
be used as ingredient and also for food handling,
washing, processing and cooking.
 Water storage tanks - cleaned periodically and
records maintained.
 Non potable water only for cooling of equipment,
steam production, fire fighting & refrigeration
equipment
 Prevent Cross Contamination
 Facilities for cleaning Utensils / Equipment
 Facilities for washing of Raw Materials
4.Facilities
 Ice and Steam
 Drainage and Waste disposal
 Disposal of sewage and effluents (solid, liquid and
gas) - in conformity with requirements of Factory
Environment / Pollution Control Board.
 Waste storage - Not to contaminate the food process,
storage areas, the environment inside and outside the
food establishment
 Waste shall be kept in covered containers
 Waste not to accumulate in food handling, food
storage, working areas.
4.Facilities
Personnel facilities and Toilets
 Washing and drying of hands
 Wash basins
 Supply of hot and /or cold water
 Separate lavatories for males and females
 Changing facilities for personnel
 Suitably located - not open directly into food
processing, handling or storage areas.
 Trained people
4. Facilities
Air Quality and Ventilation
 Ventilation systems
 Natural and /or mechanical including air
filters, exhaust fans,
 Air not to flow from contaminated areas to
clean areas
 Lighting
5.Food Operations and Controls
 Procurement of Raw Materials
 Storage of Raw Materials
 Processing / Preparation
 Packaging
 Distribution / Service
Follow Storage norms
5.Food Operations and Controls
 Storage of Raw Materials and Food
 Facilities designed and constructed to protect food
from contamination
 Maintenance and cleaning against pest access and
accumulation
 Cold Storage
 Segregation and identification for the storage of raw,
processed, rejected, recalled or returned materials
 Raw materials and food in separate areas from
printed packaging materials, stationary, hardware and
cleaning materials / chemicals.
 Separate from the area of Processed, Cooked and
Packaged products.
 Temperature and Humidity to be maintained
 FIFO
 Non-Toxic Containers
 Racks / Pallets above floor level, away from walls
5.Food Operations and Controls
 Procurement of Raw Material
 Not to accept raw material or ingredient
containing parasites, undesirable microorganisms, pesticides, veterinary drugs or
toxic items, decomposed or extraneous
substances, not likely to be reduced to
acceptable level during sorting and/or
processing
 Conform to the Regulations under the Act.
 Records – Materials and Source
5.Food Operations and Controls
 Food Processing / Preparation
 Time and Temperature Control
 System to effectively control time and
temperature
 Time and temperature of receiving,
processing, cooking, cooling, storage,
packaging, distribution and food service upto
the consumer, as applicable
 Defrosted / thawed material not to be stored
back and after opening.
 Tolerance limits and records
 chimney, exhaust,fan etc.
5.Food Operations and Controls
 Food Packaging
 As per Act
 Food Grade Aluminium, Plastic, Tin as per Act
 Packaging Materials / Gases – Non- Toxic
under storage / use conditions
5.Food Operations and Controls
 Food Distribution / Service
 Supply chain system to minimize food spoilage
during transportation Processed / packaged and /
or ready-to-eat food.
 Conveyances, Containers designed, constructed
and maintained to effectively maintain temperature,
humidity, atmosphere and other conditions
necessary to protect food
 Conveyances, Containers for transporting /
serving foodstuffs shall be non toxic, clean and
maintained in good condition to protect foods from
contamination.
 Dedicated Conveyance, Cleaning, Disinfection
6. Management and
Supervision
SOPs
Technical Managers, Supervisors
6.Management and Supervision
 Detailed SOP
 Technical Managers and supervisors have
appropriate
 Qualifications,
 Knowledge / skills on food hygiene principles
and practices
 Ensure Food Safety and Quality Products,
 Judge Food Hazards, take appropriate
 Ensure effective monitoring and supervision
7.Food Testing Facilities
In-house Laboratory
External Laboratory
7.Food Testing Facilities
 Laboratory
 In-house, for testing of food materials / food for
physical, microbiological and chemical analysis
as per specification/standards under the rules
and regulations for regular / periodic testing
 If need, food materials / food shall be tested
before dispatch.
 Or, regular testing be done through an accredited
laboratory.
 In case of complaints, testing either in the inhouse laboratory or from a designated lab outside
8. Audit, Documentation and
Records
Periodic Audits
Documentation and Records
8.Audit, Documentation and Records
 Periodic audit of
 Whole system as per SOP
 To find out any fault / gap in the GMP / GHP
system
 Records of food processing / preparation,
production / cooking, storage, distribution, service,
food quality, laboratory test results, cleaning and
sanitation, pest control and product recall
 To be retained for one year or the shelf-life
of the product, whichever is more.
9. Sanitation and Maintenance
Cleaning and Maintenance
Pest Control System
9.Sanitation and Maintenance
 Cleaning and Maintenance
 Cleaning and Sanitation Programme
 Records to indicate
 Areas
 Cleaning frequency
 Cleaning procedure
 Equipment and Materials to be used for cleaning.
 Equipments in manufacturing - Cleaned and Sterilized
after each use at the end of the day.
 Preventive maintenance of equipment, machinery, building
and other facilities
 As per manufacturer’s instructions.
 Non-toxic, Edible Grade Lubricants be used.
9.Sanitation and Maintenance
 Pest Control Systems
 Establishment to be kept in good repair
 Holes, drains etc. to be kept sealed
 Or fitted with mesh / grills / claddings
 Animals, Birds and Pets not to be allowed into
the food establishment areas/ premises.
 Food materials
 To be stored in pest-proof containers
 stacked above the ground and away from
walls.
9.Sanitation and Maintenance
 Pest Control Systems
 Treatment with permissible chemical, physical
or biological agents, within the permissible
limits,
 Treatment to be carried out without posing a
threat to the safety or suitability of food.
 Records of pesticides / insecticides used
along with dates and frequency to be
maintained.
10. Personal Hygiene
Health Status
Personal Cleanliness
Personal Behavior
Visitors
10.Personal Hygiene
 Health Status
 Personnel known / suspected, to be suffering
from / to be a carrier of a disease or illness
likely to be transmitted through food, not to be
allowed to enter into any food handling area
 System of reporting illness,
 Periodic medical checkups and also if
clinically or epidemiologically indicated
10.Personal Hygiene
 Health Status
 Medically examined once in a year to rule out
infectious, contagious and other communicable
diseases.
 Record of these examinations.
 Compulsory yearly inoculation against the
enteric group of diseases and records thereof
 In case of epidemic, all workers to be vaccinated
irrespective of yearly vaccination.
10.Personal Hygiene
 Personal Behavior
 Food handlers to refrain from
 smoking;
 spitting;
 chewing or eating;
 sneezing or coughing over any food
 Eating in food preparation and food service areas.
 Food handlers to trim their nails and hair
periodically,
 Do not encourage or practice unhygienic means
while handling food
10.Personal Hygiene
 Personal Behavior
 Persons handling raw materials or food products shall
maintain high standards of personal cleanliness at all
times. In particular:
 (a) they shall not
 smoke, spit, eat or drink in areas or rooms where raw
materials and food products are handled or stored;
 (b) wash their hands at least each time work is resumed
and whenever contamination of their hands has
occurred; e.g. after coughing / sneezing, visiting toilet,
using telephone, smoking etc.
10.Personal Hygiene
 Personal Behavior
 avoid certain hand habits - e.g. scratching nose,
running finger through hair, rubbing eyes, ears
and mouth, scratching beard, scratching parts of
bodies etc.-. When unavoidable, hands should
be effectively washed before resuming work
after such actions.
 Food handlers not to wear any belonging such
as rings, bangles, jewellery, watches, pins and
other items that pose a threat to the safety and
suitability of food.
10. Personal Hygiene
Visitors
 Generally discouraged to go inside the food
handling areas.
 However, proper care has to be taken to ensure
that food safety & hygiene is not getting
compromised due to visitors in the floor area.
 The Food Business shall ensure that visitors to
its food manufacturing, cooking, preparation,
storage or handling areas must wherever
appropriate, wear protective clothing, footwear
and adhere to the other personal hygiene
provisions envisaged in this section.
11. Product Information
and Consumer Awareness
As per FSSA 2006
For next person in Food Chain
12. Training
All Food Handlers
Periodic Assessment
Supervision
Review
12.Training
 Food handlers
 Made aware of their role and responsibility
 To have the necessary knowledge and skills relevant to the food
processing / manufacturing, packing, storing and serving
 Are instructed / trained in food hygiene and food safety aspects
along with personal hygiene requirements commensurate with
their work activities, the nature of food, its handling, processing,
preparation, packaging, storage, service and distribution.
 Periodic assessments of the effectiveness of training
 Routine supervision and checks to ensure that food
hygiene and food safety procedures are being carried
out effectively
 Training programme shall be routinely reviewed and
updated wherever necessary.
ABOUT QCI
• Established in 1997 by a Cabinet decision – in partnership
with CII, FICCI, ASSOCHAM
• Autonomous body – regd as society - Chairman appointed
by PM (Ratan Tata, Venu Srinivasan, Dr. R.A.Mashelkar)
• Provide accreditation structure in the country
• Spread quality movement in India – assigned National
Quality Campaign funded by Govt
• Provide right and unbiased information on quality &
related standards
• Represent India’s interest in international fora
• Help establish brand equity of Indian products and
services
STRUCTURE OF QCI
NATIONAL
ACCREDITATIO
N BOARD FOR
CERTIFICATION
BODIES(NABCB)
NATIONAL
ACCREDITATION
BOARD FOR
TESTING AND
CALIBRATION
LABORATORIES
(NABL)*
NATIONAL BOARD
FOR QUALITY
PROMOTION (NBQP)
NATIONAL
REGISTRATION
BOARD FOR
EDUCATION
AND TRAINING
(NABET)
NATIONAL ACCREDITATION
BOARD FOR HOSPITALS AND
HEALTHCARE PROVIDERS
(NABH)
*CURRENTLY INDEPENDENT BODY
Voluntary Certification
Standard Owner ( FSSAI, NMPB, COSAMB)
Accreditation Body(QCI)
Certification Body
“The organization”
“The customer”
Thank you
• For any more information please contact
• Dr. Hari Prakash
Joint Director, NABET/QCI
2nd Floor, Institution of Engineers Building
2, Bahadur Shah Zafar Marg, New Delhi - 110002, India
Tel: +91-11-23379260, 23378057, 23370079
[email protected]
Website: www.qcin.org
Fax: +91-11- 23378678