Food Safety System Prerequisite Program PAS 223:2011 in Manufacture and Food Packaging- Establishments, Layout (workspace) and Utilities
Saturday, August 9, 2014
Utilities gives details about the distribution routes around production ans storage to prevent contamination. Water (Ice or steam), Air quality and ventilation used in direct food packaging must have requirements and monitored accordingly. Room air supply shall be controlled to prevent microbial contamination. Ventilation systems to be designed and constructed to flow from clean to contaminated area, cleaning, filter changing and maintenance. Compressed air and other gases systems shall be constructed, maintained and monitored. The intensity of light shall be appropriate to the nature of operation.
Food Safety Alerts, 1-6 March,2011
Monday, March 7, 2011
AUSTRIA, pretzel stick from Germany has been withdrawn from the market due to contamination of foreign body. Authorities were alerted following a consumer complaint. The RASFF notification No 2011.0269 has been published on 28/02/2011.
GERMANY, rice noodles from China has been withdrawn from the market as unauthorised genetically modified (Bt63). Authorities were alerted following an official control on the market. The RASFF notification No 2011.0280 has been published on 02/03/2011.
UNITED KINGDOM, dried noodles from China has been withdrawn from the market due to high content of aluminium (14 mg/kg - ppm). Authorities were alerted following a border rejection. The RASFF notification No 2011.AMP has been published on 04/03/2011.
ITALY, chocolate bar with peanuts puffed rice and caramel from the Netherlands has been recalled from consumers due to foodborne outbreak suspected to be caused by. Authorities were alerted following a food poisoning. The RASFF notification No 2011.0279 has been published on 02/03/2011.
ITALY, chilled anglerfish (Lophius spp) from France has been withdrawn from the market due to parasitic infestation with Anisakis. Authorities were alerted following a company's own check. The RASFF notification No 2011.0282 has been published on 02/03/2011.
LATVIA, LITHUANIA, frozen hake (Merluccius merluccius) from Spain has been withdrawn from the market due to parasitic infestation with Anisakis (10-12 dead larvae in each fish). Authorities were alerted following an official control on the market. The RASFF notification No 2011.0283 has been published on 02/03/2011.
FINLAND, fresh lychees from Madagascar have been withdrawn from the market due to too high content of sulphite (15 mg/kg - ppm). Authorities were alerted following an official control on the market. The RASFF notification 2011.0273 has been published on 01/03/2011.
GERMANY, raisins from Turkey have been withdrawn from the market due to contamination of ochratoxin A (20.5 µg/kg - ppb). Authorities were alerted following an official control on the market. The RASFF notification 2011.0284 has been published on 02/03/2011.
BELGIUM, FRANCE, condensed milk from Germany has been withdrawn from the market due to contamination of plastic fragments. Authorities were alerted following a company's own check. The RASFF notification 2011.0290 has been published on 04/03/2011.
Dietetic Foods, Food Supplements, Fortified Foods
ITALY, Libid Bull (food supplement) from Slovakia has been withdrawn from the market due to content of unauthorised substance tadalafil (49.2 mg). Authorities were alerted following an official control on the market. The RASFF notification No 2011.0271 has been published on 28/02/2011.
HUNGARY, food supplement from China has been withdrawn from the market due to content of unauthorised substance sildenafil (per capsule: 104.7 mg). Authorities were alerted following an official control on the market. The RASFF notification No 2011.0275 has been published on 01/03/2011.
FINLAND, GERMANY, AUSTRIA, green clay powder and green clay capsules from Germany, with raw material from France have been recalled from consumer due to contamination of dioxins (7.1 ng/kg - ppt) and lead (14.8 mg/kg - ppm). Authorities were alerted following an official control on the market. The RASFF notification No 2011.0286 has been published on 03/03/2011.
BELGIUM, food supplement from France have been recalled from consumer due to content of unauthorised novel food ingredient Hoodia gordonii. Authorities were alerted following a consumer complaint. The RASFF notification No 2011.0289 has been published on 04/03/2011.
Food Contact Materials
UNITED KINGDOM, lid of jars containing chredded mango chutney from India has been withdrawn from the market due to high content of DBP - dibutyl phthalate (1.66 %) and of DEHP - di(2-ethylhexyl) phthalate (9.26 %). Authorities were alerted following an official control on the market. The RASFF notification No 2011.0264 has been published on 28/02/2011.
UNITED KINGDOM, lid of jars containing lime pickle hot from India has been withdrawn from the market due to high content of DBP - dibutyl phthalate (1.33 %) and of DEHP - di(2-ethylhexyl) phthalate (3.9 %). Authorities were alerted following an official control on the market. The RASFF notification No 2011.0265 has been published on 28/02/2011.
UNITED KINGDOM, lid of jars containing mixed pickle from India has been withdrawn from the market due to high content of DEHP - di(2-ethylhexyl) phthalate (12.3 %). Authorities were alerted following an official control on the market. The RASFF notification No 2011.0266 has been published on 28/02/2011.
CYPRUS, dinner plates from China have been withdrawn from the market due to migration of lead (4.78 mg/dm²). Authorities were alerted following an official control on the market. The RASFF notification No 2011.0267 has been published on 28/02/2011.
Food Safety Team
Source: Portal RASFF
Developing your Monitoring Procedures, HACCP Plan
Saturday, February 12, 2011
The monitoring that takes place at the critical control points is essential to the effectiveness of the HACCP program. The monitoring program will be made up of physical measurement or observations that can be done in a timely manner, to provide the information in a time frame that allows you to take action and control product if an out of control situation occurs.
The food safety team must identify appropriate monitoring for each critical control point. The monitoring must be specifically designed to monitor the specific hazard that is being controlled at that point. The method should give you early warning if a process is losing control, and let you know if a critical limit has been exceeded.
Design a data analysis plan that will give you the information you need about the process at the critical control point. Identify the appropriate measuring equipment, responsibilities for measuring or observation as well as training and qualifications of those responsible
The plan must address how data will be recorded, reviewed and analyzed. If continuous monitoring is not in place, for example sampling of raw material, then the appropriate statistics will be needed to determine the frequency of measurement. The location of the monitoring is also a key element. It must take place exactly where the hazard is being controlled.
Source: www.22000-Tools.com
Monitoring Procedures, principle 4
Friday, December 11, 2009
The monitoring that takes place at the critical control points is essential to the effectiveness of the HACCP program. The monitoring program will be made up of physical measurement or observations that can be done in a timely manner, to provide the information in a time frame that allows you to take action and control product if an out of control situation occurs.
The food safety team must identify appropriate monitoring for each critical control point. The monitoring must be specifically designed to monitor the specific hazard that is being controlled at that point. The method should give you early warning if a process is losing control, and let you know if a critical limit has been exceeded.
Design a data analysis plan that will give you the information you need about the process at the critical control point. Identify the appropriate measuring equipment, responsibilities for measuring or observation as well as training and qualifications of those responsible.
The plan must address how data will be recorded, reviewed and analyzed. If continuous monitoring is not in place, for example sampling of raw material, then the appropriate statistics will be needed to determine the frequency of measurement.
The location of the monitoring is also a key element. It must take place exactly where the hazard is being controlled.
Benefits of PAS 220:2008
Tuesday, June 2, 2009
Food industry driven and developed and supported by key manufacturers and trade associations.
1.Complements and aligns with ISO 22000, the internationally recognized food safety management system standard.
2.Harmonizes prerequisite programmes best practice for food manufacturing.
3.Meets the PRP expectations and requirements of food manufacturing stakeholders, including food retailers and foodservice providers.
4.Fully integrates with other management system standards such as ISO 9001.
Auditable - in conjunction with ISO 22000 - so organizations can demonstrate independent compliance with industry best practice.
sourse: www.bsigroup.com
Publicly Available Specification (PAS) 220:2008
Publicly Available Specification (PAS) 220:2008 is a standard which specifies requirements for prerequisite programmes to assist in controlling food safety risks within the manufacturing processes of international food supply chains. This PAS is intended to be used in conjunction with ISO 22000, the internationally recognized standard for food safety management systems. ISO 22000 sets out specific food safety requirements for organizations in the food chain. One such requirement is that organizations establish, implement and maintain prerequisite programmes (PRP) to assist in controlling food safety hazards. PAS 220:2008 has been developed to be used to support management systems designed to meet the requirements specified in ISO 22000, and sets out the detailed requirements for those prerequisite programmes.
Who developed PAS 220:2008?
Leveraging its expertise in standards development and continuing its tradition of enhancing best practice in the food industry, BSI British Standards co-ordinated the development of PAS 220:2008. The development of PAS 220:2008 was sponsored by the Confederation of the Food and Drink Industries of the European Union (CIAA) and the major food manufacturers, Danone, Kraft, Nestlé and Unilever, contributed to the development of the Specification. Additionally, the PAS 220:2008 development Steering Group included representatives from the Food and Drink Federation (FDF), McDonald’s, General Mills Europe (representing the FDF Food Hygiene Committee), the French National Association of Food Industries (representing CIAA) and certification bodies.
The development of PAS 220:2008 benefitted from the independence of BSI’s standards development process and its consensus building component. Furthermore, during development the PAS was made available for public comment and stakeholder input was obtained from a wide range of stakeholders through BSI's DPC (Draft for Public Comment) system. The additional consensus built from this process added value to the final published document.
Sourse: www.bsigroup.com
Food Borne illness in USA
Friday, May 1, 2009
Every year there are about 76 million foodborne illnesses in the United States (26,000 cases for 100,000 inhabitants), 2 million in the United Kingdom (3,400 cases for 100,000 inhabitants) and 750,000 in France (1,210 cases for 100,000 inhabitants).
In the United States, using FoodNet data from 1996-1998, the CDCP estimated there were 76 million foodborne illnesses (26,000 cases for 100,000 inhabitants)
325,000 were hospitalized (111 per 100,000 inhabitants);
5,000 people died (1.7 per 100,000 inhabitants.).
Major pathogens from food borne illness in the United States cost upwards of US $35 billion in medical costs and lost productivity (1997)
Natural Toxins
Alkaloids
Ciguatera poisoning
Grayanotoxin (honey intoxication)
Mushroom toxins
Phytohaemagglutinin (red kidney bean poisoning; destroyed by boiling)
Pyrrolizidine alkaloids
Shellfish toxin, including paralytic shellfish poisoning, diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning and ciguatera fish poisoning
Scombrotoxin
Tetrodotoxin (fugu fish poisoning)
Some plants contain substances which are toxic in large doses, but have therapeutic properties in appropriate dosages.
Foxglove contains cardiac glycosides.
Poisonous hemlock (conium) has medicinal uses.
Mycotoxins and Food Safety
Food Quality
Thursday, April 30, 2009
Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).
Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).
Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation.
Food quality also deals with product traceability, e.g. of ingredient and packaging suppliers, should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information.
Personal Hygiene
Personal hygiene practices include: seeing a doctor, seeing a dentist, regular washing (bathing or showering) of the body, regular hand washing, brushing and flossing of the teeth, basic manicure and pedicure, feminine hygiene and healthy eating. Personal grooming extends personal hygiene as it pertains to the maintenance of a good personal and public appearance which need not necessarily be hygienic.
Personal hygiene is achieved by using personal hygiene products including: soap, hair shampoo, hair conditioner, toothbrushes, tooth paste, cotton swabs, deodorant, chapstick, cream, lotion, facial tissue, hair clippers, nail clippers, mouthwash, nail files, skin cleansers, razors, shaving cream, skin cream and toilet paper. Other personal hygiene and grooming products can be used to improve health and well being
Hygiene
Risk Assessment
Financial decisions, such as insurance, express loss in terms of dollar amounts. When risk assessment is used for public health or environmental decisions, loss can be quantified in a common metric,such as a country's currency, or some numerical measure of a location's quality of life. For public health and environmental decisions, loss is simply a verbal description of the outcome, such as increased cancer incidence or incidence of birth defects. In that case, the "risk" is expressed as:
If the risk estimate takes into account information on the number of individuals exposed, it is termed a "population risk" and is in units of expected increased cases per a time period. If the risk estimate does not take into account the number of individuals exposed, it is termed an "individual risk" and is in units of incidence rate per a time period. Population risks are of more use for cost/benefit analysis; individual risks are of more use for evaluating whether risks to individuals are "acceptable"
HACCP PLAN DRAFT
Monday, April 13, 2009
HACCP Step 1 – Activity Description
Project Description
- Who;
- What;
- Where;
- When;
- How;
- Why
The Seven HACCP Principles
Principle 1: Conduct a hazard analysis.
Plants determine the food safety hazards identify the preventive measures the plant can apply to control these hazards.
Principle 2: Identify critical control points.
A critical control point (CCP) is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle 3: Establish critical limits for each critical control point.
A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements.
Monitoring activities are necessary to ensure that the process is under control at each critical control point. FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.
Principle 5: Establish corrective actions.
These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Principle 6: Establish record keeping procedures.
The HACCP regulation requires that allplants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
Principle 7: Establish procedures for verifying the HACCP system is working as intended.
