Presentation on Quality Assurance, Certification & Licencing Process
Transcript of Presentation on Quality Assurance, Certification & Licencing Process
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QUALITY CONTROL,
CERTIFICATION, LICENCINGPROCESS OF FISH PORODUCT
GUIDE:- Dr. G H Pailan
RAM KUMARPDP trainee, kolkata centre
Email-
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Quality assurance
Provide consumer protection and ensure that
all foods during production, handling, storage,processing, and distribution are safe,
wholesome and fit for human consumption;
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Consumer
Publichealth Industry
Safety
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Certify theindustry
Process
ISO22000:2005
HACCP
Product
BRC
IFS
Certification Process
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SSOP
GMP
HACCP
PRE REQUISITEPROGRAMMES
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pre-requisite programs(PRP)
1. Cleaning
2. Pestcontrol
3. Training4. Product
identification
& traceability
5. GMP,SSOP, codeof practice
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3. SANITARYOPERATIONS
Cleaning andsanitizing
substances usedand storage oftoxic chemical
Sanitation ofFood Contact
Surfaces
Storage andhandling
cleaned potableequipments and
utensils
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4. SANITARYCONTROLS
Hand washingand sanitizing
facilities
Water Supplyand IceManufacturing
Plumbing
Sewage
Disposal
Disposal of SolidWaste
Toilet Facilities
5. WAREHOUSING AND DISTRIBUTION
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HACCP - Answers 3 questions
azard
nalysis
ritical
ontrol
oint
HA
CC
P
WHAThazards can
enter the product?
Where do these
hazards occur?
Howcan we control or
eliminate thesehazards?
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EX:-IDENTIFICATION OF HAZARD
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IDENTIFICATION OF HAZARD
Control measure
hazardYES
Specifically designed Hazard level reduction
Monitoring feasibleValidated
Successive control
HACCP
Y
E
S
YESYES
N
O
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Hazards
Chemical
Histamine
Heavy
metals
Pesticides
AntibioticsDyes
Mycotoxin
Physical
Bolts andnuts
Metal
Fragments
Sand
Biological
pathogenicbacteria(Salmo
nella, Vibrio
cholerae)
viruses
worms
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HACCPTEAM
Production
Shipping
QualityAssurance
Sanitation
Maintenance
Sales
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7 principles of HACCP
1.Hazard analysis, preventive measures.
2. Identify critical control points (CCP).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Initiate corrective actions.
6. Establish inspection procedures.
7. Establish filing and record-keeping
procedures.
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HACCP 12 STEP Plan .
1 Assemble HACCP team
2 Describe product
3 Identity intended use
4 Construct process flow and plant schematic
5 On site verification of flow and schematic
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6
List hazards associated with each process step
principle #1
7
Apply HACCP decision tree to determine CCPs
(Principle #2)
8
Establish critical limits
(Principle #3)
9 Establish monitoring procedures (Principle #4)
10
Establish deviation procedures
(Principle #5)
11
Establish verification procedures
(Principle #6)
12
Establish record keeping/documentation
(Principle #7)
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ISO 22000 standard - Requirements
Section 4: Food SafetyManagement System (FSMS)
General Requirements
Section 5: ManagementResponsibility
Section 6: ResourceManagement
Section 7: Planning andRealization of Safe Products
Section 8: Validation, Verification andImprovement of the Food Safety
Management System
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Formation of a quality management group
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Hazard Analysis|
Audit of present system elements
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Estimation of resources and total period of time required for the project including
certification|
Formation of project organization
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Preparation of Quality Manual (levels 2 and 3) to be included in departmental manuals
i.e. table of contents|
Decision on time schedule for preparation of departmental manuals
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CONT..
CERTIFICATION PROCESS
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Commenting, reviewing, approving and issuing procedures and instructions
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Implementation of procedures and instructions
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First approach to certifying body|
Internal auditing
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Corrections, adjustments etc.
|Further training of staff
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Certification
Establishment of working groups for the preparation of the individual procedures
and instructions
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Conclusions
Quality assurance provide consumer protectionand ensure that all foods during production,
handling, storage, processing, and distribution
are safe, wholesome and fit for human
consumption.
There is two types of certification in fish product
I. Process certification
II. Product certification
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Ram Kumar.