HACCP Presentation basics

Presentation Transcript

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EMERGING SCOPE OF MICROBIOLOGIST IN HOSPITALITY CATERING INDUSTRY & Presentation By Mrs. Laavanya SureshKumar Quality Control Executive Le Royal Meridien, Chennai

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FIELD OF MICROBIOLOGY The field Microbiology has many areas of specialization. Microbial physiology Microbial genetics Cellular microbiology Medical microbiology Still More…

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Environmental microbiology Industrial microbiology Food microbiology Pharmaceutical microbiology Oral microbiology Aero microbiology Veterinary microbiology Conti..

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This paper projects the scope of food microbiologist & quality controller in the food industry (hospitality & catering industry) !!!!

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Scope of quality controller in the food industry …….

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For which we need to understand why these industries are recruiting a quality controller???

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Because they need to comply to the food safety standards

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FOOD SAFETY STANDARDS / ACT & REGULATIONS BRC's Global Standard for Food Safety BRC's Global Standard for Packaging and Packaging Materials ISO 22000 HACCP Insecticide Act Milk and Milk Product Control Order (MMPO)

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Meat Food Product Order 1973 Ministry of Rural Development: Directorate of Marketing and Inspection (DMI) Agricultural Produce (Grading and Marking) Act Ministry of Health & Family Welfare Ministry of Food Processing Industries Fruits & Vegetable Products (Control) Order – FPO 1955 Ministry of Commerce Export (Quality Control & Inspections) Act 1963 Conti...

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REQUIREMENT OF FOOD SAFETY STANDARDS Enforces the food producer to ascertain the food safety from farm to fork

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From the raw material manufacturer to the consumer.

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FOOD CHAIN – HOSPITALITY INDUSTRY

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About HACCP H A C C P Hazard Analysis Critical Control Point

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What is HACCP Preventive approach to food safety

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Addresses Hazards Prevention

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HISTORY OF HACCP 1959 1960 NASA wanted to produce food for astronauts with zero false program

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World health organization (WHO) issued HACCP principles in Codex Alimentations

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1973

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BENEFITS OF HACCP

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HAZARD Any physical, chemical or biological agent that could harm consumers by causing illness,injury or discomfort. 3 Types of Hazard Micro biological Physical Chemical

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PHYSICAL HAZARD Physical Hazards in Food

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CHEMICAL HAZARD

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BIOLOGICAL HAZARD Invisible (Microbiological ) Hazards in Food Bacteria Yeast Protozoa Molds Virus

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How to control these Hazards?????& Prevent Food Poisoning

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PRINCIPLES OF HACCP Conduct Hazard Analysis

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Conduct Hazard Analysis -Identification of hazard in each step

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CONTROL MEASURES For identified Hazard Develop control measures

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PRINCIPLES OF HACCP Conduct Hazard Analysis Determine the Critical Control Points Establish Critical Limits Monitor the CCPs

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Establish the corrective action if any deviation. Verification Record keeping. Conti…

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Control measures + Pre-requisite programs + CCP - HACCP

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HACCP alone cannot stand. PRPs provides basic environment and operating conditions that are necessary for the production of safe, wholesome food.

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PRE-REQUISITE PROGRAMS Prerequisite Programs include : Supplier control Equipment installation and maintenance Cleaning and sanitation Personal hygiene Food safety training Still more….

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Chemical control Receiving, storing & transporting Traceability & recall Pest control Food temperature control

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Critical Control Point Specific point, procedure, or step in food manufacturing at which control can be exercised to reduce, eliminate, or prevent the possibility of a hazard CCP is a point at which the control of the hazard is necessary if not, there will be a risk of food poisoning.

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Example of CCPs in a hotel Receiving – temperature control Storage – Temperature of the storage Cooking – Temperature Cooling – Temperature Serving (or Display) - Temperature

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HACCP INSIST ON SELECTING GOOD RAW MATERIALS STORE AT SAFE CONDITIONS PROCESS AS PER CONDITIONS SERVE IN HYGIENIC CONDITIONS CONTINUALLY STRIVING TO IMPROVE FOOD SAFETY.

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SOP – S TANDARD OPERATING PROCEDURE SOPs are step-by-step written instructions for routine food service tasks Each SOP should include instructions on monitoring, documentation, corrective actions.

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ROLE OF THE QUALITY CONTROLLER Develop, Document, and Implement SOP Monitor the PRPs and CCPs on daily basis.

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Any deviation direct the staff to take corrective action. Monitoring & documentation of corrective actions.

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ROLE OF A QUALITY CONTROLLER Verification -Verification and auditing methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP system is working correctly VERIFICATION ACTIVITIES include: Review of the HACCP system and its records Review of deviations and product dispositions; Confirmation that CCPs are kept under control.

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Repeated failures may indicate that decisions made in the Hazard Analysis are not supportive

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Validation & Management Reviews So Periodically review and revise SOPs, & CCPs.

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Keeping Records All the records of monitoring, corrective action, verification, validation to be maintained Keep Records on Hand for at least for 1 Year

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RECENT FOOD POISONING Four tribals died due to suspected food poisoning in Orissa's Koraput district after consuming mango juice All the four died the next morning, sources said. 24 Aug 2009, 11:50 HRS IST Press Trust of India (news agency)

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More than 200 children in Kathechi village of taluka fell prey to food poisoning. After consuming snacks served by Kathechi Primary School authorities, who claimed that the eatables were procured from a village shop. (Times of India – July 29 2009.

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Four members of a family died after eating mango kernels in a village in Koraput district of Orissa Thaindian News August 22nd, 2009 - 5:21 pm ICT by IANS

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26, March 2004

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Mouse-Sandwich

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Choc-roach

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To avoid all these circumstances, food industries must undergo HACCP or ISO 22000 (Food safety Management system) certification

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INDIA -FOOD India is the world's second largest food producer next to China.

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But… 7% of India‘s children under five are malnourished 52 % of India's women are anaemic India 66 out of 88 countries on the world's hunger index That puts India even lower than the starved sub-Saharan Africa Still More…

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Contin… Parts of central India, are in the grips of a severe drought. The net sowing area of paddy is down by 50 per cent

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Because About 6% of grains have been wasted due to inefficient storage and transportation. About 30% of the fruits and vegetables grown in India (40 million tons) get wasted annually due to gaps in the cold chain.

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1.83 tons of wheat 3.95 lakh tons of rice 22,000 tons of paddy And a huge no of tonnes of maize was wasted in the damaged in the various godowns of the Food Corporation of India (FCI).

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One in every 10 diseases deaths globally are caused by unsafe water and improper hygiene In India, 1.03 crore people die annually of which, nearly - 7.8 lakhs deaths – are related to water, sanitation and hygiene

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Food safety awareness grows among the people However Now Hotels, catering units & food manufacturers started to undergo HACCP certification.

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India’s awareness of quality food is growing -ZuivelZicht SPECIAL INDIA, FEBRUARY 2006

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European Trading partners urges India to enhance food safety controls Food Quality news.com August 2002

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Union Minister of State for Commerce Jairam Ramesh says "Food safety and quality management is increasingly becoming important not only from the export point of view; the domestic consumers too have become aware and are demanding a better quality",

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Food Safety Act to be enforced in “Sabarimala “ The Hindu, Thursday, November 6, 2008.

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As awareness grows about food safety issues. The need for countries to provide greater assurance about the safety and quality of food also grows.

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India’s Food Safety and Standards Authority plans to initially certify 1,000 eating outlets and takeaway kiosks across the capital ahead of the Commonwealth Games in 2010 as part of an effort to upgrade safety and quality of food

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Application of HACCP systems can promote international trade by equalizing food safety control systems everywhere in the world, by the resulting decrease in detentions, confiscation and even destruction of contaminated food shipments and by increasing confidence in food safety

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HACCP and other food safety certification are considered as step stone for the Food Microbiologist & Quality controller in the Food industry

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Promotion of these standards will enhance the scope of the food microbiologist (QC)

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The End Presentated By Mrs. Laavanya SureshKumar Quality Control Executive Le Royal Meridien, Chennai

Resources :

Resources http://www.iowahaccp.iastate.edu/sections/foodservice.cfm http://www.dese.state.mo.us/divadm/food/PDF/HACCP_Guidance.pdf : http://www.nfsmi.org/Information/school_recipe_index_alpha.html

Resources :

Resources SOP’s & Temp Logs: http://www.iowahaccp.iastate.edu/sections/foodservice.cfm http://www.dese.state.mo.us/divadm/food/PDF/HACCP_Guidance.pdf HACCP Recipes: http://www.nfsmi.org/Information/school_recipe_index_alpha.html

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http://www.indianfoodindustry.net/ http://www.tqmc.org/haccp.php http://www.foodcert.in/News_of_interest12Nov08.pdf

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http://www.zuivelzicht.nl/Afbeeldingen/PDF/2005/dossier_india_eng.pdf http://www.foodpro.in/food2009/pdf09/Foodpro%202007%20-%20Post%20Event%20Report.pdf

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http://indiabudget.nic.in/es2000-01/chap59.pdf http://www.actahort.org/members/showpdf?booknrarnr=712_100 http://www.foodqualitynews.com/Food-Alerts/Indian-authorities-seek-better-food-safety-information

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http://foodsafetyindia.nic.in/haccp.htm http://indiabudget.nic.in/es2000-01/chap59.pdf http://www.actahort.org/members/showpdf?booknrarnr=712_100 Training Course – www.highfield.co.uk http://www.ag.ndsu.nodak.edu/media/haccp/haccp.htm

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