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7/28/2019 ISO 22000 Awareness Session
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ISO 22000:2005 AWARENESS
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What is ISO 22000
ISO 22000 is a standard developed by the
International Organization for Standardization
dealing with food safety. This is a general
derivative ofISO 9001.
http://en.wikipedia.org/wiki/International_Organization_for_Standardizationhttp://en.wikipedia.org/wiki/Food_safetyhttp://en.wikipedia.org/wiki/ISO_9000http://en.wikipedia.org/wiki/ISO_9000http://en.wikipedia.org/wiki/Food_safetyhttp://en.wikipedia.org/wiki/International_Organization_for_Standardization7/28/2019 ISO 22000 Awareness Session
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ISO in brief
What is ISO? The International Organization
for Standardization
Established in 1947
Headquarters in Geneva
It is a non-governmental body Members have equal voting
rights
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THE ISO STANDARDS
9001
1400017025
2200018000
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Introduction to FoodSafety Management
System
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What is food safety?
This is related to the presence of food-bornehazards in any food or consumable item at
the point of consumption or intake by the
consumer
Why food safety?
Life is precious
To prevent any form of contamination
injurious to health To ensure adequate nutritional value
To prevent food poison, diseases and death
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Stakeholders in food safety / food chain
Primary producers,
Food item manufacturers
Manufacturers of equipment,
Packing /packaging materials,
Transporters/ food handlers Storage operators,
Subcontractors of materials of food items
Retailers/ selling outfits. Consumers
Regulatory and statutory agencies
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Scope and Application
To demonstrate its ability to: control food safety hazards in order to
ensure that a food item is safe at the
time of human consumption. ability to consistently provide safe
products at all times.
Applicable to all organizations in thefood chain
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Key terms and definitions
food safety policyoverall intentions and direction of anorganization related to food safety asformally expressed by top
management
food safety hazard
biological, chemical or physical agent infood, or condition of food, with thepotential to cause an adverse healtheffect
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Key terms and definitions control measure
action or activity that can be used toprevent or eliminate a food safetyhazardor reduce it to an acceptable
level
critical control point-CCP
step at which control can be applied and is
essential to prevent or eliminate a foodsafety hazard or reduce it to an acceptablelevel
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Food hazards -examples
Biological hazards
Harmful bacteria, viruses, parasites (e.g.salmonella), fungi, algae
Chemical hazards
include compounds that can cause illness orinjury due to immediate or long-termexposure. (e.g. pesticide residue)
Physical hazards
include foreign objects in food that cancause harm to the consumer such as glassor metal fragment but not hair or burnt food
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FOOD SAFETY POLICY
STATEMENT
To produce and ensure the distr ibution and
sales of safe I ndomie noodles preparedunder most hygienic environment which
meet both statutory / regulatory and customer
requi rements with adequate communication &
involvement of all relevant stakeholders.
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Challenges
Control of physical hazards on the
production line
Factory GMP ensuring compliance
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Good Manufacturing Practice
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ALWAYS WASH YOUR HANDS
Always wash your
hands with soap
Rinse very well with
water under a
running tap
Air dry under a hot
air dryer
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ALWAYS KEEP YOUR NAILS WELL
CUT
Nails should be cut
short, clean and
without nail polishat all times
Well cut nails
prevent food
contamination
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BAD PERSONAL HYGIENE
(NAILS NOT CUT)
Nails that are
not cut is asource of food
contamination
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WOUNDS Workers with open cuts,
sores, boils or infected
wounds are not allowed to
work in food contact areas
Such wounds are sources
of microorganisms into
foods
Cuts should be adequately
covered before handling
food.
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DRESS CODEAlways wear complete, clean suitable outer
uniforms. Dirty uniforms can easily contaminate
products. Complete set of uniforms include the
following:-white jumper and trousers
-white cap
-white nose masks
-white shoes
-white knitted gloves (for fryer section)
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Cap properly worn
Nose mask to cover nose
and mouth Shoes worn and not
pressed at the back
A TYPICAL FEMALE PRODUCTION
CREW DRESSING
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Cap properly worn
Nose mask to cover
nose and mouth
Gloves in hand for fryer
Shoes worn and not
pressed at the back
A TYPICAL FEMALE PRODUCTION CREW
DRESSING (SIDE VIEW)
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A TYPICAL MALE PRODUCTION
CREW DRESSING (FRONT VIEW)
Cap properly worn
Nose mask to cover
nose and mouth
Gloves in hand for fryer
Shoes worn and not
pressed at the back
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A TYPICAL MALE PRODUCTION
CREW DRESSING (SIDE VIEW)
Cap properly worn
Nose mask to cover
nose and mouth
Gloves in hand for fryer
Shoes worn and not
pressed at the back
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A PROPER WAY TO DRESS IN THE
PRODUCTION FLOOR
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A PROPER WAY TO WEAR
SHOES (MALE)
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PRODUTION CREW ARE NOT
ALLOWED TO GROW BEARDS
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BEARDS ARE TO BE CLEAN
SHAVEN
Always maintain a
short clean hair cut
Mustache should notextend below the
lower lip and should
be covered withnose mask
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ALL THESE THINGS ARE NOT ALLOWED IN THE
PRODUCTION FLOOR
WRIST WATCHES
RINGS
BRACELETS HAND BANDS
EAR RINGS
GSM / RADIO PHONES
WALKMAN RADIO
NECK LACE
BAGS
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OUR ROLEAll of Us Have A Role To play
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2008 Quality AssuranceDE UNITED FOODS INDUSTRIES LIMITED
GoodEmployee
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