Food Safety and Hygienic Practices in Agriculture Marketing

NATIONAL CONFERENCE at MOUNT ABUAug. 28-30 , 2012

Dr. Hari PrakashJoint Director Quality Council Of India

.Food Safety and Standards Act, 2006 RegulationsSchedule 4 Part II

General Requirements on Hygienic & Sanitary Practices to be followed by all Food Business Operators

Objectives of FSSAITo consolidate the laws relating to foodTo establish food safety and standards authority of India for laying down science based standards for foodTo regulate the manufacture, storage, distribution, sale & import of food productsTo ensure availability of safe & whole food for human consumptionhttp://www.fssai.gov.in

PFA to FSSA

PFA Prevention of Food Adulteration Act- 1954

FSSAFood Safety and Standards Act - 2006

Old Food RegulationsFruit Product Order, 1955Milk and Milk Products Order, 1992Vegetable Oil Products (Control) Order, 1947Edible Oils Packaging (Regulation) Orders, 1998The Solvent Extracted Oil, De-Oiled Meal and Edible Flour ( Control) Order,1967Meat Food Products Order, 1973

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Key Elements of FSSAI 2006Food safety management systemRisk assessmentCommunicationProduct recallGHPPenalty for unhygienic processingScope covers all commercial foodPackaging & labelling including nutritionGuidelines for imported food*

FSSA 2006The 12 chapters of FSSA 2006Preliminary : DefinitionsFSSAI : (Administration)General principles of Food SafetyGeneral Provisions as to articles of foodProvisions relating to importSpecial responsibilities as to food safety*

FSSA 2006contd..7. Enforcement of the Act 8. Analysis of food : laboratories, sampling & public analysts9. Offences & Penalties10. Adjudication & food safety appellate tribunal 11. Finance, accounts, audits, reports12. Miscellaneous

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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 foodMilk collection/chillingSlaughter House Solvent extracting unitSolvent extracting and oil refining plant Importing Catering , Dhabha or any other food vending establishment Club /canteen

Draft Food Safety & Standards Regulations 2010 (FSSA 2006)Chapter 1: General Chapter 2: Food Authority and Transaction of BusinessChapter 3: Licensing and Registration of Food Businesses Schedule 1: List of FB falling under purview of Central Licensing AuthoritySchedule 2: Form A & B (Registration & License) +Documents for License + Form C and Form DsSchedule 3: FeesSchedule 4: General, Part 1 a & b, Part 2, Part 3, Part 4, Part 5Chapter 4 : Packaging and Labeling RegulationsChapter 5 : Food Products StandardChapter 6: Substance Added to FoodChapter 7: Prohibition and Restriction on SalesChapter 8 : Contaminants, Toxins, ResiduesChapter 9: Laboratory and Sample AnalysisChapter 10 : Others

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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*

FSMS requirements in Schedule 4Part I:General Hygiene & Sanitary Practices to be followed to petty food business operatorsPart I A:Sanitary & Hygienic requirements for food manufacturers / processorPart I B:Sanitary & Hygienic requirements for units other than manufacturingRef. : Clause 7.2 of ISO 22000

FSMS related requirements in schedule 4Part II: General requirements on Hygiene & Sanitary practices to be followed by all food business operators Covers Location, layout, design, utilities, food operation control .) andFBOs 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*

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.Location and SurroundingsLayout and Design of Food Establishment PremisesEquipmentFacilities: 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 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 ControlManagement and SupervisionFood Testing FacilitiesAudit, Documentation and RecordsSanitation and Maintenance of Establishment Premises: Cleaning and Maintenance, Pest Control Systems Personal Hygiene: Health Status, Personal Cleanliness, Personal behaviour, Visitors Product Information and Consumer AwarenessTraining*

FSMS related requirements in Schedule 4Part III:Specific hygiene & sanitary practices to be followed by food business operators engaged in manufacture, processing, storing & selling of milk & milk productsPart IV sale of meat & meat products Part V FBOs engaged in catering / food service establishments

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Schedule 4 Part II

General Requirements on Hygiene and Sanitary Practices

1.Location and SurroundingsAway from environmentally polluted areas and industrial activities to preventObnoxious odour, fumes, excessive soot, dust, smoke, chemical or biological emissions and pollutants.Areas subject to floodingAreas prone to infestations of pestsAreas where wastes, solid or liquid cannot be removed effectively.Premises not to be used residential purposes

2.Layout and Design of Food Establishment PremisesNot subject to cross contamination (e.g. processing from receiving)Activities Compartmentalized.Material movement unidirectionalMachinery not to occupy more the 50% of the Manufacturing areaFlooringWalls, 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 saleMade 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 facilitiesMust provide for receiving and supplyIn line disinfection devices like Chlorine doing pumps/Venturi-meters/UV etcMust be made up material that will not support microbial/weed growth & remain cleanable & easy to maintainMust be protected against pest entry

4.FacilitiesWater SupplyOnly 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 equipmentPrevent Cross ContaminationFacilities for cleaning Utensils / EquipmentFacilities for washing of Raw Materials

4.FacilitiesIce and SteamDrainage and Waste disposalDisposal 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 ToiletsWashing and drying of hands Wash basins Supply of hot and /or cold water Separate lavatories for males and femalesChanging facilities for personnel Suitably located - not open directly into food processing, handling or storage areas.Trained people

4. FacilitiesAir Quality and VentilationVentilation systems Natural and /or mechanical including air filters, exhaust fans, Air not to flow from contaminated areas to clean areasLighting

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 ControlsStorage of Raw Materials and FoodFacilities designed and constructed to protect food from contamination Maintenance and cleaning against pest access and accumulationCold StorageSegregation and identification for the storage of raw, processed, rejected, recalled or returned materialsRaw 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 maintainedFIFO Non-Toxic ContainersRacks / Pallets above floor level, away from walls

5.Food Operations and ControlsProcurement of Raw MaterialNot to accept raw material or ingredient containing parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic items, decomposed or extraneous substances, not likely to be reduced to acceptable level during sorting and/or processingConform to the Regulations under the Act.Records Materials and Source

5.Food Operations and ControlsFood Processing / PreparationTime and Temperature ControlSystem to effectively control time and temperatureTime and temperature of receiving, processing, cooking, cooling, storage, packaging, distribution and food service upto the consumer, as applicableDefrosted / thawed material not to be stored back and after opening.Tolerance limits and recordschimney, exhaust,fan etc.

5.Food Operations and ControlsFood PackagingAs per ActFood Grade Aluminium, Plastic, Tin as per ActPackaging Materials / Gases Non- Toxic under storage / use conditions

5.Food Operations and ControlsFood Distribution / ServiceSupply 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 SupervisionSOPsTechnical Managers, Supervisors

6.Management and SupervisionDetailed SOPTechnical Managers and supervisors have appropriate Qualifications,Knowledge / skills on food hygiene principles and practices Ensure Food Safety and Quality Products,Judge Food Hazards, take appropriateEnsure effective monitoring and supervision

7.Food Testing FacilitiesIn-house LaboratoryExternal Laboratory

7.Food Testing FacilitiesLaboratory 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 testingIf 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 in-house laboratory or from a designated lab outside

8. Audit, Documentation and RecordsPeriodic AuditsDocumentation and Records

8.Audit, Documentation and RecordsPeriodic audit of Whole system as per SOP To find out any fault / gap in the GMP / GHP systemRecords 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 MaintenanceCleaning and MaintenancePest Control System

9.Sanitation and MaintenanceCleaning and MaintenanceCleaning and Sanitation Programme Records to indicate Areas Cleaning frequencyCleaning procedureEquipment 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 manufacturers instructions.Non-toxic, Edible Grade Lubricants be used.

9.Sanitation and MaintenancePest Control SystemsEstablishment to be kept in good repairHoles, drains etc. to be kept sealedOr 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 MaintenancePest Control SystemsTreatment 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 HygieneHealth StatusPersonal CleanlinessPersonal BehaviorVisitors

10.Personal HygieneHealth StatusPersonnel 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 HygieneHealth StatusMedically 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 thereofIn case of epidemic, all workers to be vaccinated irrespective of yearly vaccination.

10.Personal HygienePersonal 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 HygienePersonal 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 HygienePersonal 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 HygieneVisitorsGenerally 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 AwarenessAs per FSSA 2006For next person in Food Chain

12. TrainingAll Food HandlersPeriodic AssessmentSupervisionReview

12.TrainingFood handlers Made aware of their role and responsibility To have the necessary knowledge and skills relevant to the food processing / manufacturing, packing, storing and servingAre 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 QCIEstablished in 1997 by a Cabinet decision in partnership with CII, FICCI, ASSOCHAMAutonomous body regd as society - Chairman appointed by PM (Ratan Tata, Venu Srinivasan, Dr. R.A.Mashelkar) Provide accreditation structure in the countrySpread quality movement in India assigned National Quality Campaign funded by GovtProvide right and unbiased information on quality & related standardsRepresent Indias interest in international foraHelp establish brand equity of Indian products and services

STRUCTURE OF QCI

NATIONAL ACCREDITATION BOARD FOR CERTIFICATION BODIES(NABCB)NATIONAL BOARD FOR QUALITY PROMOTION (NBQP)NATIONAL ACCREDITATION BOARD FOR TESTING AND CALIBRATION LABORATORIES (NABL)*NATIONAL REGISTRATION BOARD FOR EDUCATION AND TRAINING (NABET)NATIONAL ACCREDITATION BOARD FOR HOSPITALS AND HEALTHCARE PROVIDERS (NABH)*CURRENTLY INDEPENDENT BODY

Accreditation Body(QCI)Standard Owner ( FSSAI, NMPB, COSAMB) The customer The organization Certification BodyVoluntary Certification

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 Fax: +91-11- 23378678 hari@qcin.org Website: www.qcin.org

PFA- Always termed as Draconian Law, Inspector Raj . It is undoubtedly outdated and has lost relevance to the developing Food Processing Methods, Techniques and Food Products across the World.FSSA Aims to establish a single reference point for all matters relating to Food Safety and Standards as against multilevel, multi departmental control under different Ministries**