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Structure Of Food Safety System
ISO 22000 ISO System
HACCP
HACCP
HACCP
Good Manufacturing Practices
HACCP
GMP
What is Good Manufacturing Practice (GMP)?
Fundamental hygiene principles
that food processing establishments should follow in order to ensure safe and
wholesome food
Importance of pre-requisites
Foundation for HACCP / ISO 22000 Control of contamination Easier and efficient implementation of
HACCP / ISO 22000
Elements of Elements of pre-requisites (GMP)pre-requisites (GMP)
Design of premises
Calibration, Maintenance & Sanitation Control of Operations
Storage Personal Hygiene
Pest Control
Supplier Control Chemical Control
Proper Staff Attire
Always wear hairnet in production area
Proper mask wearing to cover nose till
mouth
Wear white jacket or clean
apron
Wear white boot during cleaning session
No jewelry allowed in production area
Supplier Control(SQA)
CoA(Certificate of Analysis)
Supplier Audit
agreed SpecificationLetter of guarantee
Ingredients: yeast COA of cleaning chemical to ensure safe to be use at food processing establishment
AEON CO. (M) BHD
Sample COA & Letter Of Guarantee
GMP - Chemical Control Include cleaning chemicals, maintenance chemicals, pest
control chemicals, food additives Trained personnel (handle & dispense) Stored under locked & key Obtain MSDS (Material Safety Data Sheet) / CSDS
(Chemical Safety Data Sheet) to ensure it is suitable for food application
All secondary container to be identified & labeled appropriately
HACCP FOCUS ON…..
SAFETYA program which aims to minimize & control biological, chemical & physical hazards in foods
Common Pathogenic Bacteria Carried By Food
Bacillus cereus
Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Escherichia coli
Listeria monocytogenes
Salmonella sp
Shigella dysenteriae
Staphyloco
Staphylococcus aureus
Vibrio cholerae
Yersinia enterocolitica
Example of Chemical Hazard
1. Occur naturally (Mushroom, some fish species, some tapioca
species)
2. Commercially added (Excess Pesticides, herbicides, colouring additives)
3. Cross contamination ( Cleaning agents, sanitizers, lubricants)
Examples of Physical Hazard
Hair, Feather
Pest & their droppings
Metal fragments, glass
Sand, wood, stone
Peeled of paint
Jewelry
Buttons, Plastic pieces
Cigarette butts, rubber band
Band aid, pen caps
7 Principles of HACCP
1. Assemble HACCP Team
2. Describe Product
3. Identify Intended Use
4. Construct Flow Diagram
5. On Site Confirmation of Flow Diagram
What is ISO 22000 ? ISO 22000 is a standard developed by the
International Organization for Standardization dealing with food safety
ISO 22000 involves the following elements:
a) interactive communication
b) system management
c) prerequisite programs
d) HACCP principles
ISO 22000 can be apply throughout the Food Chain
All food product
From farm to fork Food Related Products
No Critical Control Point (CCP) Location
1 Roasting Delica
2 Deep Frying Delica
3 Frying Delica / Bakery
4 Baking Bakery
5 Boiling Delica
6 Receiving Salmon Sushi
7 Chiller & freezer D&D
List of CCP in Aeon
No Operational Pre Requisite Program (OPRP)
Location
1 Chiller Room
All Dept Storage 2 Freezer Room
3 Chiller Showcase
All Dept Selling Area4 Freezer Showcase
5 Warmer
List of OPRP in Aeon
Recording Critical Control Point (CCP) inside Daily Production Record (Bakery)
21
3 4
Reminder : CCP records must be recorded immediately after every baking / frying
21
3 4
Recording Critical Control Point (CCP) inside Daily Production Record (Delica)
Reminder : CCP records must be recorded immediately after every frying / roasting / boiling
Recording CCP inside Daily Production Record (Perishable Dept)
21
Quality Management Department
Reminder : CCP records must be recorded immediately after every production / cutting
Policy Changes
Food Safety & Hygiene Policy Glass Policy Wood Policy Attire Guideline Food Safety Complaint
3rd Floor, Jusco Taman Maluri Shopping Centre,
Jalan Jejaka, Taman Maluri,Cheras, 55000 Kuala Lumpur Tel: 03-92072005
FOOD SAFETY AND HYGIENE POLICY Policy Statement
AEON CO. (M) BHD.’s policy is to recognize the laws of Malaysia, and in particular the Food
Act 1983 and its regulations to achieve the highest degree of excellence in matters
connected therein. Objectives
We will conduct our business to meet these objectives:-I. To raise our standard of hygiene in all areas pertaining to food preparation.II. To ensure food sold are within the microbiological standard from laboratory
analysis III. To lower operation cost by efficient usage of resources and improved
processes in food preparation.
FOOD SAFETY & HYGIENE COMMITMENT
• We will always ensure to report to our superior if not feeling well.• We will ensure clean and proper attire before enter food processing area.• We will always wash our hands before handling food.
FOOD SAFETY AND HYGIENE POLICY
4. We will restraint from eating and drinking in production areas.5. We will always practice ‘Clean As You Go’.6. We will obey proper cleaning and sanitation procedures.7. We will always dispose waste in proper place.8. We will always keep utensils and cleaning tools at designated areas.9. We will ensure all storage and display areas are clean and tidy.10.We will ensure all products are not stored directly on the ground.11.We will always receive, store and display food items at the correct
temperature range.12.We will ensure all stored products are covered and protected at all
times.13.We will stack merchandise and products according to guideline, in
good condition.14.We will commit to regular quality inspection and monitoring.15.We will always implement FIFO system.16.We will always ensure high efficient productivity and low wastage in
production.17.We will follow proper training to ensure food safety and quality.18.We will maintain our machine in good condition.19.We will keep on fighting pest and microbes.20.We will ensure foods we sell are free from physical, biological and
chemical contamination.
FOOD SAFETY AND HYGIENE POLICY
DANGER ZONE Temperature
CHILLER STORAGECHILLER STORAGE
0°C - 4°C
FREEZER STORAGEFREEZER STORAGE
-18°C and Below