FSSAI- FOOD SAFETY MANAGEMENT SYSTEMS

FSSAI- FOOD SAFETY MANAGEMENT SYSTEMS



hi friends welcome to our channel knowledge train today we are going to discuss about food safety management systems that is HACCP then good production and processing practices which include G ham PGH PGH PGH P and b.a.p let us see what is food safety management system the food safety management systems is a set of standards established to direct in control food safety aspects for safety management system is a group of a respective procedures and practices which is used to control risk and hazards throughout the food processes and the food safety management system is known as FS EMS Mike we should bother about the safety food safety why this for safety as we know water and food are the basic need that a human needs and the main reason of illness or any sickness is due to this contaminated food and water coming to the key elements of this FSMs our food safety management system which include good practices or pre request programs hazard analysis management element or system statutory and regulatory requirements then communication lettuce we should follow some good practices or pre request programs and then hazard analysis and management element or system focuses acts and statutory and regulatory requirements and finally the communication the fourth system the food safety management system helps the food business operators to gain a trust of consumers or serve them efficiently and in India this food safety management systems is a system or a set of terms that are interacted or in the relator what is this purpose of food safety management system the purpose of this FSMs is to ensure the manufacture storage distribution and sale of safe food to ensure the safe food processes we need FSMs and the food safety management system certification the ISO the International Organization for Standardization then Ephesus the food safety system certification and hechas SCP hazard analysis critical control point are the prime Bodi is providing the management system certification that is these three are the prime bodies which provide food safety management system certification let's see one by one if the International Organization for Standardization is an independent non-governmental international organization with a membership of 164 national standard bodies and they develop the a foot safety management system certification known as the ISO 22000 ISO 22000 it is the FSM a certification developed by the International Organization for Standardization that is ISO 22000 is a food safety management system certification and that can be applied to any organization in the food chain from farm to folk this then becoming certified to ISO 32000 allows the company to show their cost that they have a food safety management system in place it will develop trust of customers the food business operators can gain a trust of customers oh this operators can serve the customers attractively built this certification systems next certification system is FSSA 22,000 that is food safety system certification 22,000 it uses a management system approach to food safety using the ISO 22000 for the management system requirements and iso technical standards for pre request program requirements and what is the difference between this emphasis the 22,000 and ISO 22000 the main difference is ISO 22000 is not GFSI recognized what is this gf his I that is global food safety initiate you the X versus a 22,000 is recognized by the global food safety initiate you by the ISO 22000 is not and it is broad in scope while the FSSA FSS a 22,000 is limited in scope and the current scope sir including farming vegetable animal products food processing feed production food ingredients and food packaging material manufacturing while ISO 22000 is applicable to any organization in the food shape and while FSSA is limited and is currently it includes farming then perishable animal products food processing feed production food ingredients and food packaging manufacturing materials next one is HACCP Hassan analysis critical control point the has critical control point is an internationally recognized system for reducing the risk of safety hazards in foot and the national center for hedgy ccp certification is located where where these the National Center for healthy CP certification Lockett the National Center for Hector CCP certification is located in Kerala then coming to the principles of HACCP the main principles there are seven main principles of HACCP first one is conducting hazard analysis first one is analyzing that has arts assessed eheh science is the first principle and this may be biological chemical or physical and after identifying the hazard comes to the second principle that is determining the critical control points what may be a control point a control point is any point there is a step or procedure where the factors can be controlled that is the control point and critical control point is the identified hazards the point where we identify a hussar and the identified Hassad can be prevented eliminated or reduced after identifying the critical control point it'll limit that is the third principle that is establishing critical limits a critical limit is the maximum or minimum value to which a physical biological or chemical hazard must be controlled a little control point we can prevent eliminate or reduce the reduce the hazard to an acceptable level and coming to the fore principle that is established monitoring procedures after establishing the critical limits we should establish monitoring procedures for yeast critical control points and this monitoring should be visual observation the temperature measurements time assessment or pH measurement etc then coming to the fifth principle that is establish corrective actions if the critical control limit is not met we should establish corrective actions and the sixth principle is establish verification procedures that is established procedure for ensuring the HACCP system is working as intended that is verification our sixth principle is establish verification procedures and the final principle is establish record-keeping and documentation procedures that is we should keep a record or we should document the procedures this is these are all the principles of HACCP first one is as a singer hazard then determining the critical control points then establishing critical limits for principle is establishing more drilling procedures then establish corrective actions and establish verification procedures and finally establish record-keeping and documentation procedures and there are some building blocks for HACCP HR all the building blocks for hodges's HACCP which includes GMP then GAAP G&P and BMP what is this GMP that is good manufacturing practices good manufacturing practices are the practices required in order to conform to the guidelines recommended by agencies that control the authorisation and licensing of the manufacture and the sale of food and beverages cosmetics pharmaceuticals products guiity supplements and medical devices it is the practices required in order to conform the guidelines recommended by whether the compare whether an organization is following the prescribed or recommended guidelines that is good manufacturing practices then GAAP that is good agricultural practices is a collection of principles to apply for on farm production and post production processes resulting in safe and healthy food and not food agricultural products while taking into account economic social and environmental sustainability good agricultural practices are principles to apply for on-farm production and post production processes for producing safe and healthy food and non-food agriculture products next one is G LP jlp which include good which means good laboratory practices good laboratory practices is a set of principles intended to assure the quality and integrity of non clinical laboratory studies that are intended to support research your marketing permits for products regulated by government agencies this g LP and coming to bhp this is best to our cultural practices b.a.p is science based assessment which covers the end a food production chain the level of competence eveness is unique in the world of sustainability certification the best agriculture aquaculture practices ensures a safe and healthy seafood production b.a.p means best quad culture practices then also one thing is the GHP it is good hygienic practices good hygienic practices these are the building blocks of a healthy acc and this is all about food management systems HACCP then the building blocks of HACCP in food management system certifications etc and thank you for listening this video if you like this video give us a thumbs up please subscribe our Channel and share this with your friends and leave your valuable comments thank you

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