FOOD SAFETY
LEVEL 4 Presented By : Ayqa Shabbir
Platform : Processing and Preservation Professionals Pakistan
https://www.linkedin.com/company/processing-preservation-professionals-pakistan/
(ppp21032023@gmail.com)
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AGENDA
Overview of Food Safety and Levels
Deep Dive into Food Safety Management Systems (FSMS)
Crisis Management and Root Cause Analysis
Presented by Ayqa Shabbir
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MEET YOUR TRAINER
Ayqa Shabbir
Food Technologist | Data Analyst
Passionate about ensuring food safety and quality through data-driven solutions.
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WHAT IS FOOD SAFETY?
Definition:
Food safety is the practice of handling, preparing, and storing food in a
way that prevents contamination and reduces the risk of foodborne
illnesses
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WHY IT MATTERS?
Health Impact
Economic Impact
Regulatory Compliance
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WHY FOOD SAFETY CERTIFICATIONS
MATTER?
Certification demonstrates that an individual or business understands
and applies essential food safety practices.
Employers look for certifications to ensure their teams have the
required knowledge.
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FOOD SAFETY LEVELS
Level 1 Level 2 Level 3 Level 4
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Content:
LEVEL 1: Personal hygiene, basic food
INTRODUCTION TO FOOD handling, avoiding
contamination.
SAFETY
Audience: Example:
Entry-level food handlers A waiter learning the importance
(e.g., waiters, delivery staff, of handwashing to prevent
kitchen porters). contamination while serving
food.
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Content:
LEVEL 2: More focus on temperature
INTERMEDIATE FOOD control, safe storage, and basic
HACCP principles.
SAFETY
Audience: Example:
Staff in supervisory roles (e.g., A line chef ensuring raw meat is
line chefs, catering staff) stored below 4°C to prevent
bacterial growth.
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Content:
LEVEL 3: Implementing HACCP plans,
ADVANCED FOOD SAFETY monitoring staff compliance,
managing risks.
Audience: Example:
Managers and supervisors (e.g., A manager monitoring fridge
kitchen managers). logs to ensure temperatures
meet safety standards
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Content:
LEVEL 4: Designing FSMS, conducting
STRATEGIC FOOD SAFETY audits, crisis management, and
creating food safety culture.
MANAGEMENT
Audience: Example:
Senior managers, auditors, and A food safety officer developing a
policymakers. recall plan after an allergen
cross-contact incident.
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WHAT'S NEED OF FOOD SAFETY LEVELS
Role-Specific Training
Complexity and Depth
RegulatoryCompliance
Career Advancement
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WHY WE’RE HERE ?
Focus on Level 4 Food Safety
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INTRODUCTION TO FOOD SAFETY MANAGEMENT
SYSTEMS (FSMS)
What is FSMS?
A framework to control hazards and ensure food safety throughout
production and distribution.
Key Components:
Food Safety Policy: Defines goals and standards.
Training Programs: Staff are trained in hygiene and safety procedures.
Monitoring: Checkpoints to ensure procedures are followed.
Auditing and Documentation: Records to track compliance.
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INTRODUCTION TO FOOD SAFETY MANAGEMENT
SYSTEMS (FSMS)
A What regulations and laws are in place to guarantee food safety?
B How can we ensure the effective implementation of these laws and meet
safety standards so that food is safe for consumption?
C If a compliance issue arises, what steps should be taken to resolve the
problem?
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INTRODUCTION TO FOOD SAFETY MANAGEMENT
SYSTEMS (FSMS)
A What regulations and laws are in place to guarantee food safety?
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INTRODUCTION TO FOOD SAFETY MANAGEMENT
SYSTEMS (FSMS)
B How can we ensure the effective implementation of these laws and meet
safety standards so that food is safe for consumption?
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PREREQUISITE PROGRAMS
Definition:
These are foundational practices that support the effective
implementation of a Food Safety Management System (FSMS)
Key Components:
GMP (Good Manufacturing Practices): Basic conditions and activities
necessary for production.
Hygiene Training: Ensure all staff are trained in hygiene and food safety.
Sanitation Programs: Regular cleaning and maintenance schedules
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GOOD HYGIENE PRACTICES
Definition:
Practices that maintain food safety through personal and environmental
cleanliness.
Key Elements:
Regular handwashing, particularly after using the restroom and
before food handling.
Clean and sanitized work surfaces and equipment.
Safe handling of raw materials to prevent cross-contamination.
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PERSONAL HYGIENE
Importance:
Maintaining personal hygiene is critical in preventing foodborne
illnesses.
Practices:
Wear appropriate protective clothing (e.g., gloves, hairnets).
Keep nails short and clean, and avoid wearing jewelry.
Ensure staff are healthy and report illnesses immediately.
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TRAINING
Importance:
Continuous training ensures that all staff understand their roles in
maintaining food safety.
Training Topics:
Personal hygiene and sanitation practices.
Understanding HACCP principles and procedures.
Allergen awareness and management.
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PEST CONTROL
Definition:
A systematic approach to managing pests that can contaminate food.
Best Practices:
Regular inspections of the facility.
Implementing barriers (e.g., seals on doors) to prevent pest entry.
Working with licensed pest control professionals for treatment.
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HACCP
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INTRODUCTION TO HACCP
Definition:
HACCP (Hazard Analysis Critical Control Points) is a systematic
preventive approach to food safety.
Goal:
To identify and control hazards throughout the food production
process.
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PRELIMINARY STEPS OF HACCP
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PRELIMINARY STEPS OF HACCP
1. Assemble a HACCP Team: Include people with expertise in various
areas (e.g., production, quality assurance).
2. Describe the Product: Identify ingredients, intended use, and target
consumers.
3. Identify Intended Use: Determine how the product will be used (e.g.,
cooking, ready-to-eat).
4. Develop a Flow Diagram: Outline the production process, including all
steps from raw materials to finished product.
5. Onsite Verification of Flow Diagram
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HACCP PRINCIPLES
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HACCP PRINCIPLES
Conduct a Hazard Analysis
Identify Critical Control Points (CCPs)
Set Critical Limits
Establish Monitoring Procedures
Define Corrective Actions
Verification
Maintain Documentation
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HACCP PRINCIPLE 1
CONDUCT A HAZARD ANALYSIS
Identify potential hazards that could occur in food production, including
biological, chemical, and physical risks.
EXAMPLE:
In a bakery, hazards might include:
Biological: Salmonella in eggs.
Chemical: Residual cleaning agents on equipment.
Physical: Metal fragments from broken machinery.
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HACCP PRINCIPLE 2
IDENTIFY CRITICAL CONTROL POINTS (CCPS)
Determine points in the process where control can be applied to prevent,
eliminate, or reduce hazards.
EXAMPLE:
In a dairy processing plant, a CCP could be:
Pasteurization of milk, where the temperature must reach at least 72°C
for 15 seconds to kill harmful bacteria.
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HACCP PRINCIPLE 3
ESTABLISH CRITICAL LIMITS
Set maximum or minimum limits for each CCP to ensure safety.
EXAMPLE:
For cooking chicken, the critical limit might be:
Minimum internal temperature of 75°C to ensure all pathogens are killed.
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HACCP PRINCIPLE 4
ESTABLISH MONITORING PROCEDURES
Define how CCPs will be monitored to ensure they remain within critical
limits.
EXAMPLE:
In a restaurant, monitoring could involve:
Using thermometers to check the internal temperature of cooked meats
at regular intervals.
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HACCP PRINCIPLE 5
DEFINE CORRECTIVE ACTIONS
Identify actions to take when monitoring indicates that a CCP has not
been met.
EXAMPLE:
If the cooking temperature for chicken falls below 75°C, the corrective
action might be:
Re-cooking the chicken until the proper temperature is reached.
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HACCP PRINCIPLE 6
VERIFICATION PROCEDURES
Establish methods to confirm that the HACCP system is working
effectively.
EXAMPLE:
Regularly conducting internal audits to review:
Monitoring records, calibration of thermometers, and adherence to
procedures.
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HACCP PRINCIPLE 7
RECORD KEEPING
Maintain detailed records of all procedures, monitoring, and corrective
actions to ensure accountability.
EXAMPLE:
Keeping logs of:
Temperature checks, training sessions for staff, and any incidents of non-
compliance with actions taken.
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INTRODUCTION TO FOOD SAFETY MANAGEMENT
SYSTEMS (FSMS)
C If a compliance issue arises, what steps should be taken to resolve the
problem?
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CRISIS MANAGEMENT IN FOOD SAFETY
What is a Crisis?
Any incident that compromises food safety (e.g., contamination,
recall).
Steps in Crisis Handling:
Isolate affected products.
Investigate the cause.
Communicate with regulators and customers.
Implement corrective actions.
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ROOT CAUSE ANALYSIS IN CRISIS MANAGEMENT 38
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Definition A method to identify the underlying causes of a problem in
food safety.
Process Identify the Problem: E.g., a contamination incident occurs during
production.
Gather Data: Collect information regarding the incident (e.g.,
production logs, employee interviews).
Analyze the Data: Look for patterns or deviations from standard
operating procedures (SOPs).
Determine the Root Cause: Identify why the issue occurred (e.g.,
improper temperature monitoring).
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EXAMPLE
Scenario
A bakery discovers that a batch of cookies has a high level of gluten,
leading to allergic reactions.
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EXAMPLE
Steps Taken:
Identify the Problem
Multiple customer complaints about allergic reactions
Gather Data
Review ingredient sourcing, production logs, and allergen training records
Analyze the Data
Find that the flour supplier changed their product, leading to increased gluten levels
Root Cause
Lack of updated allergen control measures for the new supplier
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RECOMMENDATIONS
Actions Taken:
Update supplier agreements to include allergen controls.
Train staff on verifying ingredient specifications before use.
Implement a verification step to check for allergen content in
received materials.
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ALLERGEN MANAGEMENT
How to Manage Allergens?
Labeling: Clearly mark products containing allergens.
Segregation: Use separate equipment to prevent cross-contact.
Example:
A bakery uses separate mixers for gluten-free products
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AUDITING AND INSPECTIONS
Internal Audits:
Conducted to ensure compliance with FSMS.
External Audits:
Performed by regulators (e.g., PFA) or certifying bodies (e.g., Highfield).
Example:
Preparing for an ISO 22000 audit by reviewing all documentation.
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BUILDING A FOOD SAFETY CULTURE
What is Food Safety Culture?
The shared values and behaviors within company that prioritize food
safety.
How to Build It?
Leadership: Managers lead by example.
Training: Ongoing education and awareness.
Feedback: Encourage employees to report issues
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ENGAGE WITH ME!
Your feedback is invaluable!
Connect with me on LinkedIn
https://www.linkedin.com/in/ayqashabbir/
Food Technologist | Data Analyst
ayqashabbir4412@gmail.com
THANK YOU
