Welcome

Training Program
on Food Safety, Requirements and
Regulations

Presented by:

Maria Fe C. Espera
Catarman, Northern S



We need to discuss
Requirements and Regulations
Why Food Safety and Quality?
Food Safety Tools and Requirements
-cGMP, SSOP, ISO 2000, HACCP
The International Food Requirements and
Regulations
Food Safety
GMP, HACCP
Food Quality
ISO 9000
Packaging


Why Food Safety and Quality?
Safe food is good for the business.
Food is a service.
More importantly Food is a Responsibility!!!
(it should be Clean, Safe and Wholesome.)
Food Safety
Assurance that any characteristics/properties
of a food will not cause harmful effect
consumers when it is prepared and or eaten
according to its intended use.

Food Safety
Harmful matters in the food whether
- inherently in the food or
- caused/present during the
product/processing/preparation or
- Caused during the serving of the food.

Quality
- Totality of features and characteristics of a
product or service that bears on its ability to
satisfy stated or implied needs.
or simply
- Satisfying the needs and wants of the
customers.
How do we keep our food safe?
- We keep our food safe by making sure
that we keep away PATHOGENS and
HAZARDS from our food!!!
Factors that will affect Quality and Safety of
Food.
FAT TOM
F Food
A Acidity
T - Temperature
T - Time
O - Oxygen
M - Moisture
How Food Spoils?
What makes Food Spoil?
3 Types of Food Hazards.
-Microbiological bacteria, viruses,
parasites
- Chemical sanitizers, pesticides, antibiotics
- Physical bone,rocks, metal fragments,
broken glasses, wood spinters


What should be done to meet safety
demands/requirements
Establish Safety Management Program
-Good Manufacturing Practices (GMP)
- Hazard Analysis and Critical Control Points
(HACCP)
Good Manufacturing Practices(GMP)
a set of standard practices, criteria or
guidelines to establish sanitary conditions in
the manufacture o food/ingredients and other
food contact materials to assure consumer
that food produced is clean, fresh and
wholesome.

Reason for implementing cGMP
To provide an environment for the production of
safe food.
Key to global competitiveness for survival
to assure customer protection, satisfacttion
and employee protection
Coverage of GMP/Components of GMP
Program
1. Personnel
2. Plant Grounds
3. Plant construction and design
4. Sanitary facilities
5. Equipment design and construction
6. Warehousing, transport and distribution
7. Traceability and Recall

cGMP: (1) Personnel/Food Handlers
Disease control
Hygiene practices
- Cleanliness
- Attire
- Hand washing practices
- Personal habit
Education and training
cGMP (1) Personnel/Food Handlers: Disease Control

- A healthy food handler means he/she is
free from:
-Disease of the respiratory tract cold,
sore throat pneumonia, TB
- Intestinal disorders typhoid fever,
infectious hepatitis.
- Skin disorders lesions, infected ears,
boils, severe rashes.

cGMP: (1) Personnel/Food Handlers: Hygiene
Practices
Proper washing of hands
Proper and clean Attire before entering the
processing area/s
- clean uniform, use of hair net
Good Habits
Such as
- Taking a bath daily/good grooming
- Well trimmed nails
- Exclusion of jewellery while in the processing area
- No eating, drinking, smoking, chewing while working with
food.
-Avoid touching any soiled, before touching foods.