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2. ISO 22000:2005 Introduction Food has always been a topic of interest to the human being and public at large. Every single person requires food for sustenance and most people have a strong interest in the taste, flavour and textural properties of food. There is also the underlying implicit understanding that food is safe to eat. Food Safety is relevant to all stages throughout the food chain (“farm-to- fork”) from growing, harvesting, storage, processing, manufacturing, distributing and merchandising to preparing food for consumption NextEndPrevious

3. ISO 22000:2005 Introduction Agriculture Production Storage Retail Raw MaterialProcessing Distribution/ Transportation Catering NextEndPrevious

4. ISO 22000:2005 Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organisations both upstream and downstream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements i.e. with regards to its impact on the end products. The success of any system depends on commitment from all stakeholders in the food chain and with in the implementing food business operators. The top down approach with commitment of top management is considered to be initiation step. The development of policy or a vision statement by top management to achieve food safety supported by measurable objectives is an important component. This needs to be followed up by resource management and effective planning. NextEndPrevious Contd…..

5. ISO 22000:2005 ISO 22000:2005 Pillars for Food Safety NextEndPrevious

6. ISO 22000:2005 In order to understand the concept of Food safety management system it is important to understand the basic food safety requirements which start at establishing the prerequisite programs. Pre-requisites are similar to the foundation of a house of Food safety, the stronger the base more secured are the inhabitants. The prerequisite programs with respect to agriculture and farmers includes Water Quality and management Varieties and Rootstocks details Site History and Site Management NextEndPrevious Contd….

7. ISO 22000:2005 Contd…. Soil and Substrate Management Fertiliser Usage Irrigation Crop Protection Harvesting Post-Harvest Treatments Waste and Pollution Management, Recycling and Reuse Worker Health, Safety and Welfare Environmental Issues Pest Control Effective Record Keeping NextEndPrevious

8. ISO 22000:2005 Contd…. The HACCP system is implemented as described above which includes five preparatory steps and seven principle steps. 7 core principle steps of HACCP Hazard Analysis Critical control point Critical Limits Monitoring and sampling Corrective Action Verification Documentation NextEndPrevious

9. ISO 22000:2005 Hazards is the physical chemical and biological agent which has potential to cause and adverse health effect. For example Physical hazards: Wood piece, glass piece, Biological hazards: Coliform contamination due to unhygienic conditions in processing and handling Chemical hazards: Indiscriminate use of pesticides and other agro chemicals. NextEndPrevious Contd….

10. ISO 22000:2005 Contd…. Likelihood - OccurrenceSeverity of impact ItemRatingItemRating Imminent / Certain5Many Fatalities5 Very Likely4Single & Multiple Fatalities4 Likely3Long Term Hospitalisation3 Unlikely2Major Health Hazard2 Practically Impossible1Minor Health Hazard1 NextEndPrevious Risk is to be calculated for each hazard and a risk rating sheet can be developed as described below:

11. ISO 22000:2005 Contd…. SEVERITY Trivial risk 1 to 3 – PRP’s LIKELIHOODLIKELIHOOD 12345 Medium risk 4 to 13 – OPRP’s 246810 High risk 14 to 25 – OPRP’s or CCP’s 3691215 14 and above is considered as significant risk48121620 The decision can be taken whether the identified hazard needs to be managed by HACCP plan as a Critical control point or an Operational prerequisite program The validation of control measures is an essential part to ensure whether the controls are capable of being effective NextEndPrevious

12. ISO 22000:2005 Let Us Sum UP The food hygiene and prerequisite programs are the backbone of food safety followed by HACCP implementation. The management commitment and effective interactive communication both internally and external to the suppliers, customers and regulatory bodies will ultimately lead to a safe food product. EndPrevious