Standards and methods of monitoring
- 1. STANDARDS & METHODS OF MONITORING
- 2. STANDARDS IN FOOD PROCESSING Standards – defnition – Requirements/information which – Can be applied for the development of a company own quality management system 18/03/18 2STANDARDS AND METHODS OF MONITORING
- 3. STANDARDS USED IN FOOD PROCESSING • ISO 15161 • GFSI – Global Food Safety Initiative • IFS – International Food Standards • BRC – British Retail Consortium • SQF – Safe Quality Food 18/03/18 3STANDARDS AND METHODS OF MONITORING
- 4. ISO 15161 • A guideline for the implementation of the ISO 9001:2008 standard in the food industry • Illustrates the interactions between ISO 9001 & HACCP • gives directives for the implementation of ISO 9001 in the food industry • Food safety is considered here as a part of quality • No certification is possible 18/03/18 4STANDARDS AND METHODS OF MONITORING
- 5. GFSI • Launched in May 2000 • The initiative is facilitated by CIES – the food business forum • CIES is the organization of the 200 biggest retailers where other stakeholders are member • The initiative is based on the principle – Food safety is a non-competitive issue – Any potential problem arising may cause repercussions in the whole sector 18/03/18 5STANDARDS AND METHODS OF MONITORING
- 6. Cntd… • GFSI has developed a Guidance Document against which food safety standards for manufacturing can be benchmarked • Key elements – Food Safety Management Systems – Good Practices for Agriculture, Manufacturing and Distribution (GAP, GMP, GDP) – HACCP 18/03/18 6STANDARDS AND METHODS OF MONITORING
- 7. IFS • The content of the BRC standard was used as a base and the structure was derived from ISO 9001:2000 • In the beginning it was a German initiative, but in the meanwhile the French and Italian retailers also got involved. 18/03/18 7STANDARDS AND METHODS OF MONITORING
- 8. IFS - CONTENT 1. Management of the quality system 2. Management responsibility 3. Resource Management 4. Product realisation 5. Measurements, analyses, improvements 18/03/18 8STANDARDS AND METHODS OF MONITORING
- 9. BRC • Technical standard is made by the retailers themselves, without involvement of the government, consumers or experts • REQUIREMENT • Responsibility from senior management • The adoption and implementation of HACCP • A documented and effective quality management system •Control of product, process, personnel and the factory environment 18/03/18 9STANDARDS AND METHODS OF MONITORING
- 10. AIMS 1. For the retailers – Limit the costs concerning supplier control – The objective report gives the retailer insight in the way on which the suppliers controls food safety and quality – Meet the due diligence principle 2. For the producers – Limit the costs: 1 report for several retailers – The result of the BRC inspection can motivate the producer to improve continuously and in this way shift from the basic level to the higher level 18/03/18 10STANDARDS AND METHODS OF MONITORING
- 11. SQF • SQF (safe quality food) • Later translated to a standard - SQF 2000 • Bases – HACCP requirements, of the codex alimentarius – The requirements of the ISO 9000 series • Managed by the Food And Marketing Institute (FMI) in Washington(from summer 2003) 18/03/18 11STANDARDS AND METHODS OF MONITORING
- 12. DEVELOPMENT OF DIFFERENT STANDARDS • SQF 1000 – For primary production – Small-scaled processors – Service providers – Called “low-risk” companies • SQF 2000 – For bigger industry – Called “high risk” companies • SQF3000 – Still in development – Focusses on retail 18/03/18 12STANDARDS AND METHODS OF MONITORING
- 13. METHODS OF MONITORING 18/03/18 13STANDARDS AND METHODS OF MONITORING
- 14. INTRODUCTION • Monitoring implies use of routine measurements to detect changes in the environment • Based on data from a wide variety of sources • Depends on defining acceptable levels of exposure – Determining the levels of control needed to keep exposure below specified thresholds. 18/03/18 14STANDARDS AND METHODS OF MONITORING
- 15. Cntd.. • Particular issues of control are discussed in relation – Food and water safety – Atmospheric pollution – Noise, and ionizing and – Electromagnetic radiation 18/03/18 15STANDARDS AND METHODS OF MONITORING
- 16. RELATED TERMS • HACCP – Hazard Analysis and Critical Control Points – A systematic preventive approach to food pharmaceutical safety – Addresses physical, chemical, and biological hazards as a means of prevention • Monitoring – The performance and analysis of routine measurements – Aimed at detecting changes in the environment – May also imply intervention as indicated by monitoring data18/03/18 16STANDARDS AND METHODS OF MONITORING
- 17. PRINCIPLES • Approaches to monitoring and control • Monitoring data • Control measures 18/03/18 17STANDARDS AND METHODS OF MONITORING
- 18. 1. APPROACHES TO MONITORING & CONTROL • To identify the critical agents, pathways and populations at risk • Guide the methods to be used for monitoring and surveillance 18/03/18 18STANDARDS AND METHODS OF MONITORING
- 19. 2. MONITORING DATA • Emissions inventories – Records of the permitted or actual level of emissions from specified sources • Environmental data – Measurements of the concentrations of pollutants in the environment • Bio-monitoring data – Measurements of specific agents • Health data 18/03/18 19STANDARDS AND METHODS OF MONITORING
- 20. 3. CONTROL MEASURES • Licensing / banning specific substances • Setting of emissions controls • Enforcement of concentrations or exposure limits for specific target groups • Enforcement of health and safety protection • Setting of guidelines/standards relating to environmental levels 18/03/18 20STANDARDS AND METHODS OF MONITORING
- 21. CONTROL OF SPECIFIC ENVIRONMENTAL HAZARDS WATER & FOOD • Quality standards are set for the physical, chemical & biological characteristics of drinking water • Monitored throughout the water treatment and distribution network through to the household tap • Biological and chemical testing is also carried out in the food industry 18/03/18 21STANDARDS AND METHODS OF MONITORING
- 22. Cntd…. • The approach is typically based on the principles of the HACCP • Taken to reduce or eliminate the risk of the hazards being realized • Used at all stages of food production & preparation processes including packaging, distribution, etc 18/03/18 22STANDARDS AND METHODS OF MONITORING
- 23. AIR POLLUTION • Objectives is the system of Local Air Quality Management • Local measures – Work with relevant authorities responsible for highways – Local traffic management schemes, including use of low emission zones – Commitment to developing or promoting green travel plans 18/03/18 23STANDARDS AND METHODS OF MONITORING
- 24. NOISE • A complex exposure • Multiple parameters that effects on health – Intensity – Duration – Intermittency – Nature and quality – Origin • Loud noise may cause deafness, but constant background noise is often tolerated better than intermittent noise from a neighbour 18/03/18 24STANDARDS AND METHODS OF MONITORING
- 25. 18/03/18 25STANDARDS AND METHODS OF MONITORING PRESENTED BY, Vijayalakshmi .R Kanagavalli .R Abarna .P Saranya .M Monisha selvan Hemamalini .S Jikky Jayakumar Nisha .M
- 26. 18/03/18 26STANDARDS AND METHODS OF MONITORING THANK YOU