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GMP Training slide

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Nagendra Vempa

The document provides an overview of training on GMP/HACCP implementation. It discusses: 1. The training agenda which includes an introduction to GMP/HACCP, benefits of implementation, and how to implement GMP/HACCP. 2. Details of hazard analysis where all food ingredients, processes, and hazards are analyzed for biological, chemical, and physical risks. 3. Key food safety practices like keeping areas clean, separating raw and cooked foods, cooking thoroughly, keeping food at safe temperatures, using safe water and raw materials.

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• Training Agenda: • Introduction to GMP/HACCP • GMP/HACCP Benefits • Implementation of GMP/HACCP • GMP preparation : • Team Management GLOBAL NUTRI FOOD PVT LTD. Prepared: Nagendar Vempa
GLOBAL NUTRI FOOD PVT LTD. Prepared: Nagendar Vempa
Prepared: Nagendar Vempa
4 Benefits of GMP • Consumer confidence – Regulatory Compliance • Industry • Consistent quality and prevent re-work • Increased efficiency • Marketing tool Grow business Job security Prepared: Nagendar Vempa
5 HA - Hazard Analysis • Hazard: The potential to cause harm. • All food ingredients, food and processes are analyzed for three types of hazards: – Biological – Chemical – Physical • Hazards may be – a cause – or a factor in food safety Prepared: Nagendar Vempa
6 Sources of Hazards • Workers • Ingredients & Materials • Equipment • Processes • Building Prepared: Nagendar Vempa
7 Hazards from Source • Processes • Biological – cross contamination – inadequate heat treatment – inadequate storage temperatures • Chemical – boiler chemicals in steam – chemical residues • Physical – foreign material Prepared: Nagendar Vempa
8 Hazards from Source • Equipment • Biological – poor sanitation procedures – airflow • Chemical – lubricants – cleaning material – exhaust • Physical – metal filings – parts Prepared: Nagendar Vempa
9 Hazards from Source • Ingredients & Materials • Biological – microorganisms associated with ingredients & materials – contamination • Chemical – allergens – chemical contaminants • Physical – foreign materials Prepared: Nagendar Vempa
10 Hazards from Source • Workers • Biological – skin, nail, hair – colds, sores – clothing • Chemical – soaps, grease, chemicals • Physical – jewellery, clothing, pens Prepared: Nagendar Vempa
11 How Bacteria Grow Multiply by Dividing - every 20 minutes Prepared: Nagendar Vempa
12 Bacterial Growth • If one bacteria was present on a food at 9 A.M. and was allowed to grow in optimal conditions with enough food at 10 A.M. there would be 8 Noon 512 4 P.M. 2 million 7 P.M. 1 billion after 48 hrs. 2114 • This mass would weigh 4000 X the weight of our planet. Prepared: Nagendar Vempa
KEEP CLEAN Prepared: Nagendar Vempa
14 Prepared: Nagendar Vempa
15 Prepared: Nagendar Vempa
KEEP CLEAN Core information Why? • Wash your hands before handling food and often during food preparation • Wash your hands after going to the toilet • Wash and sanitize all surfaces and equipment used for food preparation • Protect kitchen areas and food from insects, pests and other animals. Why? • While most microorganisms do not cause disease, dangerous microorganisms are widely found in soil, water, animals and people. These microorganisms are carried on hands, wiping cloths and utensils, especially cutting boards, and the slightest contact • can transfer them to food and cause food borne diseases. Prepared: Nagendar Vempa
SEPARATE RAW AND COOKED Prepared: Nagendar Vempa
SEPARATE RAW AND COOKED Core Information: • Separate raw meat, vegetables and Ingredients from other foods • Use separate Equipment and utensils such as knives and cutting boards for handling raw foods • Store food in containers to avoid contact b/w raw and prepared foods. Why? • Raw food especially meat, Vegetables and Ingredients can contain dangerous Microorganisms which may be transferred onto other foods during food preparation and storage Prepared: Nagendar Vempa
SEPARATE RAW AND COOKED How to keep Raw and Prepared food separate • While Shopping, keep Raw Meat And Vegetables separate from other foods. • In the refrigerator store Raw meat and vegetables below cooked or ready to eat foods to avoid cross-contamination. • Store food in containers with lids to avoid contact b/w Raw and prepared foods. • Wash plates used for Raw food. Use a clean plate for cooked foods. Additional Informatison: • Emphasize that separation must occur not only when cooking but during all phases of food preparation including Cooking process. • Liquids used for maintain Raw mat should be poured over the meat when it is cooked and ready to eat. Prepared: Nagendar Vempa
COOK THOROUGHLY Prepared: Nagendar Vempa
COOK THOROUGHLY Core information: • Cook food thoroughly especially meat, eggs and Vegetables. • Bring foods like soups and stews to boiling to make sure that they have sure that juices are clear, not pink, ideally use a thermometer. • Reheat cooked food thoroughly Why? • Proper cooking can kill almost all dangerous microorganisms. Studies have shown that cooking food to a temperature of 700 C can help ensure it is safe for consumption. Foods that require special attention include minced meats, rolled roasts, large joins of meat and whole poultry.Prepared: Nagendar Vempa
KEEP FOOD AT SAFE TEMPERATURE Prepared: Nagendar Vempa
KEEP FOOD AT SAFE TEMPERATURE Core Information: • Do not leave cooked food at room temperature for more than 2 hours. • Refrigerate promptly all cooked and perishable food(preferably below 50C) • Keep cooked food piping hot( More than 600C) prior to serving. • do not store food too long even in the refrigerator. • Do not thaw frozen food at room temperature. Why? • Microorganisms can multiply very quickly food is stored at room temperature. • By holding at temp. below 50C or above 600C, the growth of microorganisms is slowed down or stopped. Some dangerous microorganisms still grow below 50C. Prepared: Nagendar Vempa
USE SAFE WATER AND RAW MATERIALS Prepared: Nagendar Vempa
USE SAFE WATER AND RAW MATERIALS Core Information: • Use safe water or treat it to make it safe • Select fresh and wholesome foods • Choose foods processed for safety, such as pasteurized milk • Wash vegetables especially if eaten raw • Do not use food beyond its expiry date Way? • Raw materials, including water and ice may be contaminated with dangerous microorganisms and chemicals. • Toxic chemical and mouldy foods. • Care in selection of raw material s and simple measures such as washing and peeling may reduce risk. Prepared: Nagendar Vempa
USE SAFE WATER AND RAW MATERIALS What is the safe water: • Untreated water from rivers or bore wells and canal contain parasites and pathogens which can cause diarrhoea typhoid or dysentery. Untreated water from rivers and bore wells is not safe. • Rain water collected in clean tanks is safe as long as the tanks are protected from contamination from birds or other animals. Safe water is needed to: • Wash vegetables • Add to food • Make up drinks • Make ice • Clean cooking and eating utensils • Wash hands. Additional information: • Boiling chlorine and filtration are important means to inactivate microbial pathogens but do not remove harmful chemicals. To disinfect water: • Add 3-5 drops of chlorine to 1 liter if water or • Physically remove pathogens with appropriate filter. Covering tanks and other receptacles with netting prevents the breeding of dengue mosquito vectors. Prepared: Nagendar Vempa
27 Remember • Do as you say, • Say as you do ! • Do it ! Prepared: Nagendar Vempa

More Related Content

GMP Training slide

  • 1. • Training Agenda: • Introduction to GMP/HACCP • GMP/HACCP Benefits • Implementation of GMP/HACCP • GMP preparation : • Team Management GLOBAL NUTRI FOOD PVT LTD. Prepared: Nagendar Vempa
  • 2. GLOBAL NUTRI FOOD PVT LTD. Prepared: Nagendar Vempa
  • 4. 4 Benefits of GMP • Consumer confidence – Regulatory Compliance • Industry • Consistent quality and prevent re-work • Increased efficiency • Marketing tool Grow business Job security Prepared: Nagendar Vempa
  • 5. 5 HA - Hazard Analysis • Hazard: The potential to cause harm. • All food ingredients, food and processes are analyzed for three types of hazards: – Biological – Chemical – Physical • Hazards may be – a cause – or a factor in food safety Prepared: Nagendar Vempa
  • 6. 6 Sources of Hazards • Workers • Ingredients & Materials • Equipment • Processes • Building Prepared: Nagendar Vempa
  • 7. 7 Hazards from Source • Processes • Biological – cross contamination – inadequate heat treatment – inadequate storage temperatures • Chemical – boiler chemicals in steam – chemical residues • Physical – foreign material Prepared: Nagendar Vempa
  • 8. 8 Hazards from Source • Equipment • Biological – poor sanitation procedures – airflow • Chemical – lubricants – cleaning material – exhaust • Physical – metal filings – parts Prepared: Nagendar Vempa
  • 9. 9 Hazards from Source • Ingredients & Materials • Biological – microorganisms associated with ingredients & materials – contamination • Chemical – allergens – chemical contaminants • Physical – foreign materials Prepared: Nagendar Vempa
  • 10. 10 Hazards from Source • Workers • Biological – skin, nail, hair – colds, sores – clothing • Chemical – soaps, grease, chemicals • Physical – jewellery, clothing, pens Prepared: Nagendar Vempa
  • 11. 11 How Bacteria Grow Multiply by Dividing - every 20 minutes Prepared: Nagendar Vempa
  • 12. 12 Bacterial Growth • If one bacteria was present on a food at 9 A.M. and was allowed to grow in optimal conditions with enough food at 10 A.M. there would be 8 Noon 512 4 P.M. 2 million 7 P.M. 1 billion after 48 hrs. 2114 • This mass would weigh 4000 X the weight of our planet. Prepared: Nagendar Vempa
  • 16. KEEP CLEAN Core information Why? • Wash your hands before handling food and often during food preparation • Wash your hands after going to the toilet • Wash and sanitize all surfaces and equipment used for food preparation • Protect kitchen areas and food from insects, pests and other animals. Why? • While most microorganisms do not cause disease, dangerous microorganisms are widely found in soil, water, animals and people. These microorganisms are carried on hands, wiping cloths and utensils, especially cutting boards, and the slightest contact • can transfer them to food and cause food borne diseases. Prepared: Nagendar Vempa
  • 17. SEPARATE RAW AND COOKED Prepared: Nagendar Vempa
  • 18. SEPARATE RAW AND COOKED Core Information: • Separate raw meat, vegetables and Ingredients from other foods • Use separate Equipment and utensils such as knives and cutting boards for handling raw foods • Store food in containers to avoid contact b/w raw and prepared foods. Why? • Raw food especially meat, Vegetables and Ingredients can contain dangerous Microorganisms which may be transferred onto other foods during food preparation and storage Prepared: Nagendar Vempa
  • 19. SEPARATE RAW AND COOKED How to keep Raw and Prepared food separate • While Shopping, keep Raw Meat And Vegetables separate from other foods. • In the refrigerator store Raw meat and vegetables below cooked or ready to eat foods to avoid cross-contamination. • Store food in containers with lids to avoid contact b/w Raw and prepared foods. • Wash plates used for Raw food. Use a clean plate for cooked foods. Additional Informatison: • Emphasize that separation must occur not only when cooking but during all phases of food preparation including Cooking process. • Liquids used for maintain Raw mat should be poured over the meat when it is cooked and ready to eat. Prepared: Nagendar Vempa
  • 21. COOK THOROUGHLY Core information: • Cook food thoroughly especially meat, eggs and Vegetables. • Bring foods like soups and stews to boiling to make sure that they have sure that juices are clear, not pink, ideally use a thermometer. • Reheat cooked food thoroughly Why? • Proper cooking can kill almost all dangerous microorganisms. Studies have shown that cooking food to a temperature of 700 C can help ensure it is safe for consumption. Foods that require special attention include minced meats, rolled roasts, large joins of meat and whole poultry.Prepared: Nagendar Vempa
  • 22. KEEP FOOD AT SAFE TEMPERATURE Prepared: Nagendar Vempa
  • 23. KEEP FOOD AT SAFE TEMPERATURE Core Information: • Do not leave cooked food at room temperature for more than 2 hours. • Refrigerate promptly all cooked and perishable food(preferably below 50C) • Keep cooked food piping hot( More than 600C) prior to serving. • do not store food too long even in the refrigerator. • Do not thaw frozen food at room temperature. Why? • Microorganisms can multiply very quickly food is stored at room temperature. • By holding at temp. below 50C or above 600C, the growth of microorganisms is slowed down or stopped. Some dangerous microorganisms still grow below 50C. Prepared: Nagendar Vempa
  • 24. USE SAFE WATER AND RAW MATERIALS Prepared: Nagendar Vempa
  • 25. USE SAFE WATER AND RAW MATERIALS Core Information: • Use safe water or treat it to make it safe • Select fresh and wholesome foods • Choose foods processed for safety, such as pasteurized milk • Wash vegetables especially if eaten raw • Do not use food beyond its expiry date Way? • Raw materials, including water and ice may be contaminated with dangerous microorganisms and chemicals. • Toxic chemical and mouldy foods. • Care in selection of raw material s and simple measures such as washing and peeling may reduce risk. Prepared: Nagendar Vempa
  • 26. USE SAFE WATER AND RAW MATERIALS What is the safe water: • Untreated water from rivers or bore wells and canal contain parasites and pathogens which can cause diarrhoea typhoid or dysentery. Untreated water from rivers and bore wells is not safe. • Rain water collected in clean tanks is safe as long as the tanks are protected from contamination from birds or other animals. Safe water is needed to: • Wash vegetables • Add to food • Make up drinks • Make ice • Clean cooking and eating utensils • Wash hands. Additional information: • Boiling chlorine and filtration are important means to inactivate microbial pathogens but do not remove harmful chemicals. To disinfect water: • Add 3-5 drops of chlorine to 1 liter if water or • Physically remove pathogens with appropriate filter. Covering tanks and other receptacles with netting prevents the breeding of dengue mosquito vectors. Prepared: Nagendar Vempa
  • 27. 27 Remember • Do as you say, • Say as you do ! • Do it ! Prepared: Nagendar Vempa