Haccp
Haccp
Haccp
Anandavally
he World Health Organization (WHO estima billion people use herbal medicine.
Ayurvedic Naturopathic
WHO note that 119 plantderived medicines are used in modern medicine. Major pharmaceutical companies are now on research on plant
Herbal products could be marketed only as Food Supplements. A herb manufacture could make no Health Claims without FDA approvals.
Q/C & Standardization of Herbal Drugs Corrective Actions are taken under the Act when any batch of drug fails during inspection
REGULATIONS
EU DIRECTIVES
US FDA 21 CFR 19 VOLUMES HACCP 21 CFR 1240 FPLA NLEA IN ALL THESE AN INCREASE IN DEMAND FOR
Agreed inspection & examination procedures & certification by governments of exporting countries for product & process compliance with their REGULATIONS
What is Adulteration? Adulteration is mixing up of a food supplement with a harmful /objectionable /disease producing chemical or product or micro
Q:
1993 December Marriage Party Near Cochin Food poisoning for those consumed Non Veg food Veg food No Problem
100 people who participated in a marriage feast near Calicut had food poisoning Responsible item - Fish Curry
WHAT ARE THE LEARNING EXPERIENCES FROM THESE INCIDENCES? Product Safety has to be our priority in an overall quality assurance system in the industry and regulatory bodies. Most of these incidences are controllable if we apply rigorously principles of Hygiene including HACCP
HACCP
HACCP
HACCP is now recognized as a benchmark in the International Inspection system under Codex Alimentarius Commission (CAC) the Global Standard making body.
HACCP IS
PREVENTIVE AND PROACTIVE SCIENCE BASED SYSTEMATIC FLEXIBLE COST EFFECTIVE MULTI-DISCIPLINARY INDUSTRIES LEAD ROLE GOVERNMENT FACILITATES
HACCP IS
PRODUCT SPECIFIC PROCESS SPECIFIC LOCATION SPECIFIC COUNTRY SPECIFIC
C H A C P
HAZARD
A BIOLOGICAL, CHEMICAL OR PHYSICAL AGENT IN, OR CONDITION OF, FOOD SUPPLIMENT WITH THE POTENTIAL TO CAUSE AN ADVERSE HEALTH EFFECT.
HAZARD ANALYSIS
THE PROCESS OF COLLECTING AND EVALUATING INFORMATION ON HAZARDS AND CONDITIONS LEADING TO THEIR PRESENCE TO DECIDE WHICH ARE SIGNIFICANT FOR SAFETY AND THEREFORE SHOULD BE ADDRESSED IN THE HACCP PLAN.
HACCP PLAN
IT MINIMIZES
THE RISK OF FOOD-SAFETY HAZARDS
UNDERSTANDING HACCP
IN ITS TRUE SENSE IS FUNDAMENTAL TO ITS APPLICATION AND IT IS A LEARNING PROCESS
BASE OF HACCP (PRE-REQUISITES) SSOPs-SANITATION STANDARDS OPERATING PROCEDURES PROCESSOR-SHOULD HAVE & IMPLEMENT A WRITTEN SSOP PLAN PROCESSOR-SHALL MONITOR THE SANITATION CONDITIONS & PLANS PROCESSOR-SHALL CORRECT INSANITARY CONDITIONS PROCESSOR SHALL MAINTAIN RECODS FOOD SAFETY CONTROL HACCP SSOP G.M.P
BIOLOGICAL HAZARDS
SALMONELLA CLOSTRIDIUM BOTULINUM VIBRIO CHOLERA OR THEIR TOXINS
CHEMICAL HAZARDS
ENVIRONMENTAL CONTAMINANTS ADDITIVES PRESERVATIVES
PHYSICAL HAZARS
GLASS METAL PLASTIC
12 STEPS OF HACCP
Describe the product Identify intended use Construct flow diagram On-site verification of flow diagram
List all potential hazards conduct a hazard analysis. Determine control measures Determine CCPs and describe the measures to control the hazards Establish critical limit for the control measure at each C C P Establish a monitoring system for each C C P Establish corrective action for deviations that may occur Establish verification procedures Establish record keeping and documentation
ROLE OF GOVERNMENT
CHANGE FROM TRADITIONAL INSPECTION FACILITATE HACCP APPLICATION PROVIDE GUARANTEE TO REGULATORS & CONSUMERS PRODUCT SAFE & PRODUCT SMART
PROBLEMS IN HACCP APPROACH IN OUR COUNTRY Un-Scientific Hazard Identification Lack of knowledge on hazards-Filth Lack of knowledge on Microbiology
Confusion between
Audit
&
Verification
HACCP Certification
Lack of Training
REQUIREMENTS FOR A SUCCESSFUL HACCP SYSTEM MANAGEMENT COMMITMENT PLANT DESIGN AS PER GMP INSECT AND PEST CONTROL HYGIENE AND SANITATION TRAINED PERSONNEL
FUTURE CHALLENGES
HACCP COULD BE INTEGRATED TO ANY QUALITY SYSTEM APPLIED FROM FARM TO FORK
FACING REALITY
HACCP IS AN ESSENTIAL STRATEGY AIMING AT CONTROL FOOD HANDLING, PROCESSING AND MARKETING BOTH, FOR EXPORT AND DOMESTIC MARKETS TRAINING IS THE BACKBONE IN THE LEARNING PROCESS `
EFFECTIVE WAY TO MEET CHALLENGES COLLBORATIVE EFFORTS COMMITTMENT FROM BOTH INDUSTRY AND REGULATORS C P TRAINING C A
H
BENEFITS
COST EFFECTIVE BETTER UNDERSTANDING BETWEEN BUYER, SELLER, GOVERNMENT & R&D REDUCE END PRODUCT INSPECTION BETTER PRICE FOR BETTER QUALITY AND SAFE PRODUCT IMAGE-ENHANCEMENT OF INDUSTRY & COUNTRY LANGUAGE OF SAFETY
TO RAISE NEW QUESTIONS NEW POSSIBILITIES TO REGARD OLD PROBLEMS FROM A NEW ANGLE REQUIRES CREATIVE IMAGINATION AND ADVANCEMENT IN SCIENCE.
ALBERT EINSTEIN
HACCP
T h a n k Y o u