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GHPGMP HACP. Are You Confused? Aditya Birla Retail Limited

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GHPGMP HACP Are You Confused? Ms Shashi Sareen, Head, Quality Aditya Birla Retail Limited COVERAGE What do we understand by GHP/ GMP & HACCP Where do the confusions arise? Implementation of GMP & HACCP
GHPGMP HACP Are You Confused? Ms Shashi Sareen, Head, Quality Aditya Birla Retail Limited COVERAGE What do we understand by GHP/ GMP & HACCP Where do the confusions arise? Implementation of GMP & HACCP in export & domestic sector some experiences GMP/GHP, HACCP, Food Safety Management Systems GMP/GHP All practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain HACCP A system which identifies, evaluates and controls hazards which are significant for food safety Food Safety Management Systems Aholisticsystemof controls that manage food safety in food business. Includes GHPs; HACCP; management systems elements & policies; and traceability/ recall systems GMP/ GHP Primary production Establishment design & facilities location, premises & rooms, equipment, facilities Control of operations Establishment: maintenance & sanitation* maintenance & cleaning, pest control, waste management Personal Hygiene* health status, illnesses, personal cleanliness, behaviour, visitors Transportation ti design, use & maintenance Product information & consumer awareness identification, prod info, labelling, consumer education Training HACCP An internationally accepted methodology to reduce and manage risk A preventive system for food safety that addresses chemical, physical and biological risk Treats the production of food as a total, t continuous system, assuring food safety from harvest to consumption 7 Principles & 12 Steps HACCP Principles Conduct a hazard analysis Determine the CCPs Establish Critical Limits Establish a system to monitor Control of the CCPs Establish the Corrective Actions to be taken when monitoring indicates that a particular CCP is not in control Establish Procedures for Verification to confirm that the HACCP System is working effectively Establish documentation concerning all procedures and records appropriate to these Principles and their application HACCP 12 Steps Assemble HACCP Team Describe Product Pre -Steps Identify intended Use Construct Flow Diagram Onsite Confirmation of Flow Diagram List all potential hazards associated with each step, conduct a hazard analysis & consider any measures to control identified hazards Determine the CCPs Establish Critical Limits for each CCP Establish a monitoring system for each CCP Establish Corrective Actions Establish Verification Procedures Establish documentation & Record Keeping 10 POINTS OF CONFUSION 1. Differences between GMP & GHP Pre requisite progs which provide basic envt & operating conditions for production of safe food & are a prerequisite to a successful implementation of HACCP GMP manufacture & process controls & includes supplier control; specifications; calibration of equipment; traceability & recall; equipment designs where conditions for food safety can be achieved, maintained & monitored; lighting & ventilation systems; storage conditions; control of operations GHP system/ measures for maintaining hygiene & sanitation & include personal hygiene & employee health conditions, maintenance of plant & eqpt hygiene including food contact surfaces, pest control, waste disposal, water quality, toilet & hand wash facilities, prevention of cross contamination 2. GMP Link To HACCP GMP through out the facility HACCP process specific Low risk hazards controlled through GMP Many hazards controlled through GMP HACCP takes care of significant hazards not controlled by PRPs/GMPs All the pre requisite programmes to be in place before embarking on a HACCP prog Relationship between GMP & HACCP GMP including GHP outline the measures to be taken to ensure that premises, equipment, transport and employees do notcontribute to or become food safety hazards Codex 4th revision stresses that Prerequisite programmes to HACCP including training should be well established, fully operational & verified in order to facilitate the successful application & implementation of the HACCP system 3. Hazard Analysis & Risk Analysis Hazard Analysis Identification of potential hazards & in execution of a hazard analysis, the risks are assessed for level of control to be implemented for control of hazard Basis likelihoodofoccurrence of occurrence & severity of consequences Risk Analysis SPS Agreement Article 5: Countries must establish SPS measures on the basis of an appropriate assessment of the actual risks involved, &, if requested make known the factors taken into consideration, the assessment procedures used & level of risk they determined to be acceptable. Codex Risk Analysis 3 components : risk assessment, risk management and risk communication Risk Analysis Risk Assessment Identify the immediate, interim & long term effect on human health Covers hazard identification, hazard characterization, exposure assessment, risk characterization Risk Management To establish appropriate measures of control to prevent, reduce or minimise the risks Risk Communication To determine the best way to communicate the information to affected populations 4. CCPs Some Issues CCP step at which control can be applied & is essential to prevent (from introduction in product) or eliminate a food safety hazard or reduce to acceptable levels Absence of CCPs Is it a HACCP or a GMP System? Raw material checking & testing at entry point Is it a CCP? Whichh is abetter system with ih more or less CCPs? Control of hazards through CCP or GMP? HONEY PROCESS FLOW Collection of Hazards Pesticide residues, Raw Honey Chloramphenicol Transportation in Drums /Bag in Bag to Processor Melting in Decrystallizers (~35 0 C) Filteringin in Different Mesh Size Hazards physical impurities like hair, plastic Settling 12hrs & Online filter Heating under Vaccuum ( 50) Packing (Bulk/Customer Packs) Hazards insects through GMP/ CCP Validation 5. Verification & Validation Objective is to ensure that hazards identified are complete & correct & will be effectively controlled by HACCP Plan Requires objective evidence that all elements of HACCP Plan are effective Verification Objective is to determine compliance with the HACCP system (Plan) Methods include auditing, random sampling & analysis Examples hand swabs, pasteurization 6. Systems Elements not mentioned in HACCP are these essential/ important? Management responsibility mgmt commitment, food safety policy, responsibility & authority Document control/ record control Management review Resource Management Control of monitoring & measuring methods & equipment Internal audits Improvements 7. Does HACCP Address Quality/ Safety? HACCP defined as a system which identifies, evaluates & controls hazards which are significant for food safety. Basically designed to address safety However can be applied to other aspects of food quality also (as mentioned in preamble) While the application of HACCP to food safety was considered here, the concept can be applied to other aspects of food quality Also apply to other industries; egs medical, pp y ; g, oil, explosives, drugs 8. Application to Primary Production? Hazards are due to environment (Cd), pests & diseases of animals & plants & from measures to control these, contaminants, hygienic conditions Hazards associated with primary yproduction may or may not be eliminated or reduced to acceptable levels depends on subsequent processing/ /handling (eg e.coli in ltt lettuce, vibrios i in seafood, vd residues in animal products) Good practice recommendations need to be followed with the aim of ensuring food safety & wholesomeness (GAP/ GAHP) aim is that hazards not introduced 9. WHO SHALL BE RESPONSIBLE? THE PROCESSOR Processors are responsible for upgrading the facility designing the HACCP system Implementing it; & documenting & maintaining records THE GOVERNMENT Governments are responsible for p creating a scientific, technical & financial environment favorable to HACCP implementation 10. Cost Implications Costs of consultants Certification Manpower time & training costs Cost benefit studies not available Lack of data dt & studies relating lti to impact of HACCP on food safety Visible benefits not evident Implemented due to external pressures (export, retail, buyers) 10 Points of Confusions!! 1. Difference between GHP & GMP 2. Relationship between GHP & HACCP 3. Hazard analysis & Risk analysis difference 4. CCP Some Issues 5. Verification & Validation 6. Aspects like calibration, internal audits are not mentioned in HACCP are these essential/ important? 7. Can HACCP address quality or only safety? 8. Implementation in primary production 9. Whose responsibility is the implementation 10. Cost of implementation ti IMPLEMENTATION IN EXPORT/ DOMESTIC SECTOR : SOME EXPERIENCES Some Experiences Export Mandatory GMP/ HACCP for fishery, dairy, egg products, poultry meat, honey No of units certified 500 Voluntary Schemes eg Globalgap, retail, etc Domestic Sector Legislation MMPO, FPO: GMP/GHP Mandatory BIS Standards water, infant milk foods Retail ISSUES OF CONCERN Although GMP/HACCP implemented/certified lots of gaps deficiencies relate to implementation; GHP & Adherence : Poor Pest Control (Birds, Flies, Insect), Poor personal Hygiene (caps, footwear, jewellery, glass bangles), unhygienic processing conditions GMP & Continuance: Plant Layout design (sheds, m/c, Eqpt), Equipments (maintenance & calibration); Storage & transportation conditions (eg. broken thermographs); Shelf life monitoring & maintenance of control samples; Testing & control on RM/PM materials & cross contamination Traceability lacking Poor Record keeping w.r.t. Lot/Batch preparation details, No availability of sampling plan, On line checks & Non availability of basic working QC lab. Legislation Not addressed both of importing country/ domestic noteven understoodegeg fumigation, Non adherence to PCRO regulation, W&M Act ISSUES OF CONCERN Management commitment lacking Systems copied Lack of understanding of entire process CCP & GMP Once certified, processor neglects the system as surveillance not effective & frequent Sampling procedures not correctly followed Qualified personnel; No commitment for food/ product safety Certification important & not Implementation HACCP or GMP?? No Need to get Confused Important is to get started & Implement Aim is SAFE FOOD ANY QUESTIONS?
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