Food

The Food Safety and Standards Authority of India has been established under the Food Safety and Standards Act, 2006 as a statutory body for laying down science based standards for articles of food and regulating manufacturing, processing, distribution, sale and import of food so as to ensure safe and wholesome food for human consumption

HACCP procedures and ISO 22000-based food safety management systems are the basis for many quality and compliance programs in the food and beverage industry

The operating system of quality control in the food industry must ensure compliance with sanitary standards and compliance requirements of the legislation, including with regard to food safety standards. 

Food safety programs commonly used in this area are Good Manufacturing Practices (GMP), FSSC 22000,  Hazard Analysis and Critical Control Points (HACCP), British Retail Consortium (BRC) and Global Food Safety Initiative (GFSI).

Some of these programs, are obligatory by law in certain territories, while others are implemented voluntarily by the food chain member the Good Manufacturing Practices (GMP) and the system Hazard Analysis and Critical Control Points (HACCP).

There is need for procedures to control insects, rodents, birds and other pests, and procedures for cleaning and sanitizing equipment, industrial plant and storage areas.

Personal hygiene of staff working on process lines and proper habits on food handling should be implemented and monitored to ensure that food safety standards are met. In cooperation with the departments of production, research and development, engineering or operations, the department of quality control analyzes manufacturing processes to "Hazard Analysis and Critical Control Points."

The integrity and safety of food products should be ensured through the identification and assessment of all unit operations of the process in order to prevent potential contamination and adulteration that could expose consumers to health risks.

ISO 22000 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

Some benefits of Food Safety Management System are:
• Establishment of Process Based System
• Enhancing Customer and Consumer Confidence
• Scientific approach to Risk Management
• Defined Management Responsibility
• Customer Relationship Improvement
• Availability of Records
• Legal Protection through systemic compliance
• Enhanced Trading Benefit
• Alignment with other management systems

Requirements of Food Industry

1. Prior to the application of HACCP to any sector of the food chain that sector should be operating according to the  Codex General Principles of Food Hygiene , the appropriate Codex Codes of Practices, and appropriate food safety legislation (CAC, 2001); Refernce 1
2. Practices and conditions needed prior to and during the implementation of HACCP and which are essential for food safety (WHO, 1999) Reference1 Reference 2 (GUIDANCE ON REGULATORY ASSESSMENT OF HACCP), Reference 3 

                    Principle 1: Conduct a hazard analysis

Principle 2: Determine the critical control points (CCPs)

Principle 3: Establish critical limits

Principle 4: Establish monitoring procedures

Principle 5: Establish corrective actions

Principle 6: Establish verification procedures

Principle 7: Establish record-keeping and documentation procedures

3. Procedures, including GMP that address operational conditions providing the foundation for the HACCP system (NACMCF, 1998)

1. Plant location, physical environment and infrastructure
2. Buildings, construction and layout
3. Facilities
4. Utensils and equipment

Operational conditions and procedures (GHP): 

1. safety of water and ice (qualitative conditions) 

2. cleanliness of food contact surfaces 

3. prevention of cross contamination from insanitary objects to food 

4. maintenance of facilities for personal hygiene 

5.  protection of food from adulterants

6. safe storage and use of toxic compounds 

7. control of employee health conditions

8. pest control 

9. waste management

10. transportation

11. traceability and recall procedure

12. training

Sector Classification

• Petty Food Manufacturer
• Small / Cottage industry
• Stall holder / Hawker
• Petty retailer of snacks/tea
• Dhaba
• Food Stalls / arrangements in religious gatherings, fairs
• Fish / Meat / Poultry Shop / Seller
• Home based canteens / dabba-walas
• Milk vendors
• Manufacturer/ Processor 

• Retailer

Food Testing

PRP     Prerequisite Programs

GAP    Good Agricultural Practices

GMP    Good Manufacturing Practices

GVP     Good Veterinarian Practice 

GHP    Good Hygiene Practice

GPP     Good Production Practice

GDP    Good Distribution Practice

GTP    Good Trading Practice

oPRP    OPERATIONAL PRP

Food Hygiene 

All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. (CODEX Definition)

Prerequisite Program

A program that is required prior to the application of the HACCP system to ensure that a [fish and shellfish processing] facility is operating according to the Codex Principles of Food Hygiene, the appropriate Code of Practice and appropriate food safety legislation. (CODEX Definition)

• Food safety hazards to be controlled
• Control measures
• Monitoring procedures that demonstrate
• the operational PRPs are implemented
• Corrections and corrective actions
• Responsibilities and authorities
• Records of monitoring

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