FOOD SAFETY

BASIC PRINCIPLES OF FOOD SAFETY

ISO 22000 – Food Safety Management Standards
Food safety policy and achieve measurable objectives
Well established document, implemented and continuous improvement
Products/services must be safe
Proactive and innovative, risk avoiding and prevention oriented
Integrates the Codex Alimentarius Commission’s 7 principle of HACCP and Pre-Requisite Program (PRP)
PRP refers to Good Hygienic Practice (GHP), Good Agricultural Practice (GAP), Good Manufacturing Practice (GMP), Good Distribution Practices (GDP), and good Trading practices (GTP)
PRP has 8 general principles of food hygiene

ISO 22000
REVIEW HACCP PLANS

GMP – Good manufacturing Practices

HACCP – Hazard Analysis and Critical Control Point
A systematic preventive approach to food safety and biological, chemical and physical hazards in production processes that may cause the finished product to be unsafe.
HACCP is the prevention of hazards rather than finished product inspection. HACCP can be used at all stages of a food chain from production to distribution
HACCP has been recognised internationally as tool for adapting traditional inspection methods to modern approaches
Focuses on health safety issues of a product and not the quality
Carry out 6 preliminary steps before undertaking a HACCP study

7 PRINCIPLES OF HACCP SYSTEM

Significance of HACCP system
Identification of all current hazards included those predicted to occur
Cost effective control for food borne hazards
Technical resources transform into critical parts of the process
Reduce product losses
Complementary to other management systems
Compliance to the legal requirements
Structured approach to the control of hazards comapred to the traditional inspection procedures
Preventive quality assurance approach
Systematic approach covering all aspects of food safety
FAO/WHO Codex Alimentarius commission promote HACCP as the system for ensuring food safety

The Concept of Food Chain and HACCP
Food can get contaminated at any point along the food chain
Preventive measures at any points become important

Product description

Process Flow Chart
2. Inspection of raw ingredients and packaging materials
Dispose / Return to supplier
3. Storage
4a. Raw material store (ambient)
4b. Raw material store (chiller/freezer)
4c. Packaging material store
5. Weighing / Measuring
6. Transfer to production area

Sieving
2a. Dissolving
2b. Filtration
Filtration I
3. Mixing
Sieving
2a. Dissolving
2b. Filtration I
2b. Filtration I
3. Mixing
2a. Pandan leaves blended with water
3. Cooking
4. Filtration II
9. Distribution
6. Cooling
5. Pouring
7. Packaging
8. Storage
CCP 1
CCP 2
Process Flow Diagram: Preparation of coconut milk (top layer) and rice flour (bottom layer)

Process flow of Tepung Pelita
2a. Mixing
Packaging

Hazard Analysis: Receipt of raw ingredients and packaging materials

Hazard analysis - Processing

CCP Determination