1. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com

2. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com  HACCP IS AN ACRONYM FOR: HAZARD ANALYSIS CRITICAL CONTROL POINT. PREVENTATIVE SYSTEM FOR FOOD SAFETY. HACCP IS  NOT A ZERO-RISK SYSTEM, IT IS DESIGNED TO MINIMIZE THE RISK OF FOOD-SAFETY HAZARDS.  A MANAGEMENT TOOL USED TO PROTECT THE FOOD SUPPLY CHAIN AND PRODUCTION PROCESS AGAINST MICROBIOLOGICAL, CEHMICAL AND OTHER PHYSICAL HAZARDS CONTAMINATION. H A C C P

3. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com  LEGISLATION AND REGULATORY ORGANISATIONS RECOMMEND OR DEMAND IT  CUSTOMERS REQUIRE IT  CONSUMERS EXPECT SAFE FOOD  IT PROVIDES åSELF CONFIDENCE åASSURANCE åBRAND PROTECTION  IT IS VERIFIABLE AND AUDITABLE  IT PRODUCES EVIDENCE (ASSURANCE) WHICH CAN BE USED IN LITIGATION  IT IS RECOGNISED BY INSURANCE COMPANIES WHY HACCP ?

4. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com HACCP IDETIFIES HAZARDS POTENTIAL CONTAMINATION / DAMAGE ANALYSIS BIOLOGICAL CHEMCIAL PHYSICAL RAW MATERIAL STORAGEPREPARATION DISTRIBUTIONPACKAGINGPROCESSING

5. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com DIAGRAM -1 LOGIC SEQUENCE FOR APPLICATION OF HACCP (ISO 2200 : 2005) THE 12 STEPS THE SEVEN (7) HACCP PRINCIPLES 1. 2. 3 4. 5. ASSEMBLE THE FOOD SAFETYTEAM PRODUCT CHARACTERISTICS DESCRIPTION OF PROCESS STEPS AND CONTROL MEASURS INDENDED USE FLOW DIAGRAMS A

6. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com STEPS FOR INSTALLATION OF ISO 22000 ( TOTAL CONSULTANCY PROCESS OF 3 TO 4 MONTHS) *Conduct awareness programmer (top + middle + bottom level). *Form a task force for documentation *Micro level survey and hazard analysis * Preparation of HACCP Plan and documentation *Establish critical limits, implementation & train all personnel in the use of procedures & formats. *Train internal auditors. *Assess the system through first internal audit. *Take corrective actions apply for certification. *Assess the system through second round of internal audit. *Take actions on suggestions given in 2nd round of audit. *Final audit by certifying body.

7. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com ISO : 22000 IS NOT FOR THOSE *Who hate documentation *Who resist assessment / audit *Who hang on to their own ways of working *Who has built strong walls / compartments *Who Identify a “PROBLEM” in Every “SOLUTION” *Who treat temporary solution As “PERMANENT ONE” *Whom “WHO IS WRONG” is more important than “WHAT IS WRONG” *Whom “RESULTS” Are more important than “PROCESSES” *Whom “TEAM WORK” means “YES” master

8. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com  HACCP IS A SYSTEMATIC APPROACH  ANALYZE HAZARDS  DETERMINE CRITICAL POINTS  DETERMINE CONTROL PROCEDURE  HACCP FOCUSES RESOURCES ON PROBLEM AREAS  INDUSTRY INPUT IS ESSENTIAL  TRAINING IS ESSENTIAL  EXPANDED USE OF HACCP IN FOOD INDUSTRY SUMMARY

9. Visit us at www.globalmanagergroup.com E mail: sales@globalmanagergroup.com Tele: +91-79-2656 5405www.globalmanagergroup.comsales@globalmanagergroup.com CONCLUSION LET US BE OPTIMISTIC WE CAN DO THIS WE MUST DO THIS OTHERWISE HACCP WILL BE...... “HAVE A CUP OF COFFEE AND PRAY”