FOOD SAFETY POLICY OF DODLA

1. Appropriate to the role of the org in food chain.2. Confirms with both statutory and regulatory

requirements and with mutually agreed food safety requirements of the consumers.

3. is communicated , implemented and maintained at all levels of the org.

4. Is reviewed for continued suitability5. Adequately addresses communicated and6. Is supported by measurable objectives . food safety Policy “ WE ENSURE PURE AND SAFE MILK & MILK

PRODUCTS “ Managing Director

What is What??ISO :- International Organization for

StandardizationISO 9001:-Quality Management Systems

(Systems Oriented)ISO 22000:- Food Safety Management

(Product Oriented)

International Organizations for Standards (ISO) ISO create standards but provide a means of

verifying that a proposed standard has met certain requirements for due process, consensus and other criteria for developing standards.

Bench mark ‘Q’?This is a process to measure customer

satisfaction, which has been exclusively developed by QMS.

It enables us to gather honest and accurate customer feedback and report back on what we are doing and also the areas we need to improve, if any.

ISO 22000:2005A management system designed to enable

organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption

PURPOSEWhat is quality?How do we achieve quality?What is ISO 22000?What does ISO 22000 require?How do we obtain?Things need to be worked out? Food safety purpose Protecting People Keeping the Employees and Customers Preventing Food Safety Errors

QC Vs QA QC (Quality Control)

ProductReactiveLine functionFind defects

QA (Quality Assurance)ProcessPro-activeStaff FunctionPrevent defects

FSMS FeaturesFirst global food safety standard.Harmonizes the voluntary international standards.Employs proven management system principles. Enables a common understanding of what a food safety management system is.

Requires legal compliance checking.

Integrates existing good practice.

Internal and external monitoring.

Benefits>Overcomes many of the limitations of traditional approaches to food safety control.

>Potential to identify all conceivable, reasonably expected hazards.

>Capable of accommodating the changes. Help to target or manage resources to the most critical part of the food operation.

>Can promote international trade by equalizing food safety control and by increasing confidence in food safety.

>Applicable to whole food chain.

ISO2000:2005

Quality in terms of foodWe are What We eat..!!Determines the value or acceptability to consumers The involvement of various sectors of the economy in the

development and operation of the food control system is a pre-requisite for its success

PriorityCapacities of the systems have to be built up periodically and this

needs resources Food quality also deals with product traceability, in terms of

ingredient and packaging suppliers in the need for a recall of the product. It also deals with labeling issues to ensure there are correct ingredient and nutritional information as well.

HA‘CCP’ (Hazard Analysis ‘Critical Control Point’)

Hazard is a biological, chemical or physical agent in food, with the potential to cause an adverse health effect

System for food safety in balanced way, by the means of raw material, manufacturing and distribution till consumption of the product.

Hazards are identified in three sources as in a.) Biological, b.) Chemical, c.) PhysicalHACCP is recommended by the legislation and regulatory organizationCustomers requirementHACCP gives confidence, Assurance, Brand Name and Diligence It adds the reliability to qualityComplements and strengthens Quality Management SystemReduce reliance on end product testing

Biological Hazard

Physical Hazard

Microbial Hazard

Other Entry of Hazards in Food Chain operations

HA‘CCP’ (Hazard Analysis ‘Critical Control Point’) contd….

CCP is the point where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to a acceptable level

Critical limits are established to determine whether CCP remains in control. If a critical limit is exceeded or violated the products affected are deemed to be potentially unsafe

CCPs and Critical Limits must be documented in writing for each process category

Each process has specific CCPs The CCPs will remain the same regardless of the item, but the critical limits

will vary depending on the item Include CCPs and critical limits on your standardized products or charts.

CCP’s for process For every CCP parameters have been identified that are critical for critical for

product safety and have identified the critical limits. In addition , The team has identified standard / basis for limit establishment and its effectiveness, the relevence of CCP and the purpose of the maintaining the standards.

Cold holding or limiting time in the danger zone to inhibit bacterial growth and toxin production (e.g., limiting time would be holding at room temperature for 4 hours and then discarding)

Cooking to destroy bacteria and other pathogens Hot holding or limiting time in the danger zone to prevent the outgrowth of spore-

forming bacteria

MILK / CURD / BUTTER/ CREAM

HACCP Pyramid

Management commitment

Hazard Employee analysis involvement

Prerequisite programs

RequirementsSystematic approach to food safetyProactive preventive management system Internationally recognized approach Improve product consistency Increase customer satisfactionHygiene and House keepingPest control on regular intervalsProduct identification and traceabilityApproved suppliersGHP, GMP, Sanitation and SOPs

Food Illness Outbreaks

How do we accomplish this?

Establish a food safety teamOne person as the lead, but engage all employees in the process

Develop an operational descriptionCollect information about the facility, equipment, purchasing, and the

operationAssess current operation

Assess and strengthen prerequisite programsAssess SOPs that support prerequisite programs

Say what you do?Do what you say?Prove that you did it.

Quality SystemsQMS is a set of policies, processes and proceduresEnables the organizations to identify, measure, control and

improve the various core business processes that will ultimately lead to improved business performance.

increasing effectiveness and productivity flexibility and ability to respond to market opportunities control on all processes GMP/GHP/GAP/GLP/GHK/PEST CONTROL/PERSONNEL

HYGENE /QMS/FSMS POLICIES.ISO 22000 also extends the successful management system

approach of the ISO 9001:2000 quality management system standard which is widely implemented in all sectors but does not itself specifically address food safety.

Document ControlTo ensure proper systematic method of approving system and approval/or

change of any documentTo approve documents for adequate use or issueTo ensure that the changes and current revision status of documents/or system

are being used or identified.To ensure that the relevant versions of applicable documents are available at

points of use.To ensure that relevant documents of external origin are identified and their

distribution controlledTo prevent the unintended use of obsolete documents and make sure that they

are not identified.Things to be Worked out??Team workManagement reviewAll the employees should be aware of the conceptRegular interval of classes to held Mock drills to attended for the ongoing process In all quality is the thing where one and all should concentrate

GMP(Good Manufacturing Practice)GMP mainly comprises of processing requirements concerning to food safety

and qualityGood house keeping applies to the surroundings and the roof of the

establishmentPest control starts at the boundaries of the premisesWater management deals with the incoming and used waterWindows should be closed and screened Internal surfaces should be smooth and easy to cleanFloors are to be rounded cornersCeilings and ducts are accessible for cleaningDry zones are remained to be dry

GMP(Good Manufacturing Practice) contd…

Drains are to be cleaned regularlyCable trays should carry cables and should be free from dust/dirt Insecticides should be effectiveOnly potable water should be in contact with the food and water should all

the necessary testing on a daily basis based on the seasonal variation.Air handling systems deliver the required air qualityDoors are to be closed when not in use.Separate potentially contaminated materials from uncontaminated ones.All the measurements, tests and recordings should be reliable and accurateFacilitate sanitation proceduresFunctioning should done as per CCPPrevent contamination of food eg:- metal sharks, plasters, debris,

chemicals, pest etc.

GMP contd… It is amenable to clean all the parts which come directly in contact with

food product during and after process.Parts coming in contact with the food are made of materials which are non

toxic, non absorbent and resistant to corrosion.Design of equipments ensure MAX protection of product from external,

MIN or cross contaminationFood ingredients, SMP and packing materials stored separately to avoid

cross contamination. Ingredients, packing material and chemicals should not be stored on the

floor.Vessels, scoops and other handling materials or chemicals should not be

interchanged without thorough cleaning and drying.Waste is integrated part of hygienic processing so it should be stored

outside the plant premises as it can create growth of micro organismsPests are major problem and apart from contaminating the end product it is

easy accessible to the raw materials such as SMP and packing material, So these can be prevented by stopping physical access to raw materials area, installing rat traps, exhaust fans and pest-o-flash

GHP(Good Hygienic Practice)Protective clothing should be wore by all the employees who ever is

entering into the GMP area.Personal behaviour- attitude, work minded, helping nature, verbal language

and punctualityPersonal cleanliness

-should wear proper washed clothes

-should properly trimmed and look clean & tidy

-should cut his nailsHealth status- should be free from all types of flu’s, injuries, illness which

is the main cross contamination for the product.Should be aware of the importance of the end product and in-process Hand washing facility should be kept at all processed areas so that all

persons can sanitize before starting work, after using toilets, after coughing & sneezing and al the persons before entering processing areas should wash their hands.

GHP contd….

Toilets should be cleaned daily on regular intervals and a hand washing facility should be provided at each toilet with soap under proper hygienic conditions.

Good Agricultural Practices (GAP) Agricultural Water contamination , Avoid in milking time.

animal surroundings cleaning effect the animal health and

production of milk.

Employees working in that area , should cover vaccination, and

avoid infectious diseased employees. Gloves usage .

Feed storage and care in feed supply .

Until the product reach to customer , then back traceability process should identify the producer.

Non-Conformity of the Product

Non conformity exists when CCPs are exceeded or there is a loss of control of OPRPs

Non conformity also exists when the products affected are identified and controlled with regard to their use and release.

Establish Monitoring Procedures Monitoring– the act of determining that proper procedures are

being followed and that critical limits are being metExample:

Monitoring is by calibrated thermometerDocumented monitoring is what the supervisor writes

down

Corrective ActionCorrective action- what is done if the SOP or CCP is not met.Example:

Spores in milk is a hazard Various SOPs serve as control measures to controlling this hazard Heating is the critical control point to eliminate the hazard of spores

or whatever bacteria 121°C for 15 mins subjective to pressure of 15kg/cm2 is the critical

limit that must be met to ensure the hazard has been eliminated Monitoring is by calibrated thermometer Documented monitoring is what the supervisor writes down If the temperature is not 121°C, then a corrective action must be taken

– continue to heat the product till it reaches the desired temp.

Preventive Action Systematic method for identifying and addressing the root

cause which results as non conformities Incase a NC arising due to a method inadequate then the PA to

be taken are: a.) Revise the process parameters and communicate as defined

in the system b.) Train all concerned persons related to the process c.) verify other related process and validate and if needed

conduct some mock drills d.) If the case is with machines then preventive maintenance

schedule of other similar machines needs to be reviewed and changed if required.

RecordsRecord– documentation of monitoring observations and verification

activitiesRecordkeeping also provides a basis for periodic reviews of the overall

food safety program In the event your operation is implicated in a food borne illness,

documentation of activities related to monitoring and corrective actions can provide proof that reasonable care was exercised.

Types of RecordsRecords documenting SOPsTime and temperature monitoring recordsCorrective action recordsVerification or review recordsCalibration recordsTraining logsReceiving logs

Review of Overall Food Safety ProgramReview and revise your food safety program at least annually

or as often as necessary to reflect any changes in your facilityMay include:

New equipmentNew items implementationReports of health inspectionsReports of illnessOther factors indicating how well your food safety program

is workingDetermine who will review the current plan, when it will be

done, and how it will be documented