UNIT 19 GMP (Good manufacturing practices) FSSAI has specified procedures and p 8 to be followed by food businesses to prevent the occurrence ‘of food bome illnesses by actively controlling hazards throughout the food supply chain, Every food busines ‘operator is required to have a documented FSMS plan and to comply with Schedule IV of the F'8S (Licensing and Registration of Food Businesses) Regulations 2011, Schedule IV introduces the concept of PSMS based on implementation of Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) by food businesses, ‘Technical Panels of eminent domain experts have been set up to review and update FSMS standards, draft and review Good Hygiene practices (GHP) and Good Manufacturing Practices (GMP) by food category, identify ‘gaps if'any and prescribe new schedules and process standards wherever required from time to time. ‘To provide assurance of food safety, Food businesses must implement an effective Food Safety Management ‘System (FSMS) based on Hazard Analysis and Critical Control Point (HACCP) and suitable pre- requisite programmes by actively controlling hazards throughout the food chain starting from food production till final ‘consumption. ‘As per the condition of license under FSS (Licensing & Registration of Food Businesses) Regulations 201 every food business operator (FBO) applying for licensing must have a documented FSMS plan and comply with schedule 4 of these regulations. Schedule 4 introduces the concept of FSMS based on implementation of Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP) by food businesses and is divided into two parts asunder: Part 1 - General hygienic and sanitary practices to be followed by food business operators applying for registration ~ Petty food operators (Food Safety & Standards (Licensing and Registration of food Business) Regulations, 2011 ‘© Every petty Food Business Operator shall register them with the Registering Authority by submitting an ‘pplication for registration in Form A under Schedule 2 of FSSAI 2011 Regulations along with a fee as provided in Schedule 3 ‘© The petty food manufacturer shall follow the basic hygiene and safety requirements provided in Part I of Schedule 4 of these Regulations and provide a self-attested declaration of adherence to these requirements with the application in the format provided in Annexure-1 under Schedule 2. The Registering Authority shall consider the application and may either grant registration ot reject it with reasons to be recorded in writing or issue notice for inspection, within 7 days of receipt of an application for registration, «In the event of an inspection being ordered, the registration shall be granted by the Registering Authority after being satisfied with the safety, hygiene and sanitary conditions of the premises as contained in Part II ‘of Schedule 4 within a period of 30 days. «If registration is not granted, or denied, or inspection not ordered within 7 days as provided in above sub regulation (3) or no decision is communicated within 30 days as provided in above sub regulation (4), the petty food manufacturer may start its business, provided that it will be incumbent on the Food Business ‘Operator to comply with any improvement suggested by the Registering Authority even later. Provided that registration shall not be refused without giving the applicant an opportunity of being heard and for reasons to be recorded in writing. ‘© The Registering Authority shall issue a registration certificate and a photo identity card, which shall be displayed at a prominent place at all times within the premises or vehicle or cart or any other place where the person carries on sale/manufacture of food in case of Petty Food Business. «The Registering Authority or any officer or agency specifically authorized for this purpose shall carry out food safety inspection of the registered establishments at least once in a year. ‘AS48305 Sangeeta, DISTPart 2 - General hygienic and sanitary practices to be followed by food business operators applying for licens Manufacturing/ provessing/ packaging/storage/distribution As per Section 31(1) & 31(2) of FSS Act, 2006 every Food Business Operator in the country is required to be Ticensed/registered under the Food Safety &Standards Authority of India. The licensing and registration procedure and requirements are regulated by Food Safety & Standards (Licensing and Registration of food Business) Regulations, 2011. Registration is meant for petty food manufacturers that includes petty retailer, hawker, itinerant ‘vendor or a temporary stall holder or small or cottage scale industry having annual turnover up to 12 lacs, All food businesses having income more than this limit are required to take a license, The document, based on the product ‘category, can be used by the FBOs (food business operators) as per the operations applicable to them General Hygienic and Sanitary practices to be followed by Food Business operators (Schedule 4) The establishment in which food is being handled, processed, manufactured, stored, distributed by the food business ‘operator whether holder of registration certificate or a license as per the norms laid down in these regulations and the persons handling them should conform to the sanitary and hygienic requirement, food safety measures and other standards as specified below. It shall also be deemed to be the responsibility of the food business operator to ensure adherence to necessary requirements. These are the basic - compulsory requirements for ensuring safety of the food ‘manufactured in any premise and FBOs shall continuously try to improve the sanitary and hygienic conditions at the premises with a goal of attaining India HACCP standards within a - previously determined period. FSSAI has issued a guidance document on Food Safety Management System (FSMS) to implement GMP (good ‘manufacturing practicesGHP (good hygiene practices) requirements for fruit and vegetable products. This document is applicable for food businesses involved in the fruit and vegetable sector, which includes; Thermally processed Fruits, vegetables, Vegetable Soups, Fruits Juices, Pulp/Puree, Fruit Nectars, pickles ete. ‘Some important regulations are given for general hygienic and sanitary practices to be followed by petty food ‘business operators applying for registration (Regulation 2.1.1(2)) The premises shall be located in a sanitary place and free from filthy surroundings and shall maintain overall hygienic environment. All new units shall set up away from environmentally polluted areas. The premises to conduct food business for manufacturing should have adequate space for manufacturing and storage to maintain overall hygienic environment. ‘The premises shall be clean, adequately lighted and ventilated and sufficient free space for movement. Floors, Ceilings and walls must be maintained in a sound condition. They should be smooth and easy to clean with no flaking paint or plaster. “The floor and skirted walls shall be washed as per requirement with an effective disinfectant the premises shall be kept free from all insects. * Continuous supply of potable water shall be ensured in the premises. In case of intermittent water supply adequate storage arrangement for water used in food or washing shall be made. Equipment and machinery when employed shall be of such design which will permit easy cleaning ‘Arrangements for cleaning of containers, tables, working parts of machinery, etc. shall be provided ‘No vessel, container or other equipment, the use of which is likely to cause metallic contamination injurious to health shall be employed in the preparation, packing or storage of food. (Copper or brass vessels shall have proper lining). All eqequipmenthall be kept clean, washed, dried and stacked at the close of business to ensure freedom from growth of mould/ fungi and infestation. Al equipments shall be placed well away from the walls to allow proper inspection Good Hygiene Practices (GHP) APS 483, Dr. S. Sangeeta, FSTP) process isan important component ofall Quality Programs. the laboratory is planned, performed, that provides the framework within which including; implementing, validating and maintaining the laboratory iis important for laboratory success, but isnt necessarily that are critical components of successful laboratory ful quality assurance program are also required forNovel Technologies in Food Preservation 297 15, HACCP HACCP (Hazard Analysis and Critical Control Point) is a control system designed to identify and prevent or minimize different kinds of hazards of microbial / biological, chemical or physical origin, in the process of food production It emphasizes upon various steps designed to prevent problems or hazards before they actually occur and to correct them as soon as they are detected. Hazard Itrefers to a potential undesirable and unacceptable danger of (i) biological origin (bacteria, viruses, protozoa, moulds, parasites etc.), (ii) chemical origin (toxins, pesticides, heavy metals, preservatives, colours and other additives etc.) or (iii) physical origin (fine glass pieces, metal fragments, stones, wood splinters etc.). Therefore, a food safety hazard is any biological, chemical, or physical cause that may make the food unsafe for human consumption. Seven Principles / Components of HACCP 1. Hazard Analysis: Identify the potential hazards, assess their extent of severity and the probability of occurrence of hazards. 2. Critical Control Points: Determine the critical control points (CCPs). CCP is a point, stage, raw material, practice, formulation, process, step, OF procedure in a food production process at which we can apply control (measures) and the hazard can be prevented, eliminated, or reduced to an acceptable level. 3. Critical limits for each CCP: Determine the critical limits ‘for each CCP. Critical limits are the maximum or minimum values that will make a demarcation between the acceptability or unacceptability. Crossing any critical limit may make the stage, raw material, practice, formulation, process, step, or procedure, unacceptable in safe food production process.298 Postharvest Management and Processing 4, Monitoring: Monitor the manufacturing process continuously Itis necessary to check the effectiveness of a control and ensure that the process is under control (within acceptable limits) at each CCP, 5. Corrective actions: Take prompt corrective actions. When monitoring indicates chances of any deviation from th established critical limits, prompt corrective actions ar taken to ensure that no product injurious to health or _ otherwise adulterated as a result of the deviation is manufactured or enters the market, » Record Keeping: Maintain the HACCP documents. The documents including hazard analysis, written HACCP — plan, monitoring of critical control points, critical limits, verification activities and handling of processin, deviations is necessary for validation, verification, review, 3 auditing, improvement etc. 7. Validation and Verification: Establish procedures for ensuring that HACCP system is working as intended “Validation” of the HACCP plans ensures that the production plants are successful in ensuring thi production of safe products. “Verification” is done to che overall effectiveness of the HACCP system and ensure: that the HACCP plan is adequate, and working a: intended. Verification procedures may include review o HACCP plans, CCP records, critical limits and microbial sampling and analysis. Why HACCP? 1, HACCPisnecessary to ensure safe manufacture of various food items. 2. India a signatory of Sanitary and Phytosanitary (SPS) _ agreement. Therefore, we have to adopt standard guidelines and recommendations issued by FAO/WHO ~ Codex Alimentarius Commission, for international trade, which also includes adoption of HACCP.| Novel Technologies in Food Preservation ” 3. HACCP is mandatory for export from certain sectors ol food industries to some countries. Applications HACCP has applications in various industries including juice, seafood, meat, poultry, cosmetics, pharmaceutical and various processed food industries. Conception HACCP was conceived in 1960s when the US National Aeronautics and Space ‘Administration (NASA) asked “Pillsbury” to design and manufacture the first foods for space flights. Since then, HACCP is recognized at international level as a logical tool for adapting conventional inspection methods to a modern, science-based, food safety system. HACCP allow both industry and government to allocate their resources officiently in establishing and auditing safe food production practices. Points 10 REMEMBER HACCP stands for Hazard ‘Analysis Critical Control Point This system is designed to identify and prevent or minimize different kinds of hazards of biological / microbial, chemical or physical origin Hazard refers to a potental undesirableandunacceptsble danger .cteria, viruses, protozoa, moulds, parasites heavy metals, , sical origin gments, stones, wood ) ‘There are seven principles or components of HACCP a point, stage, raw material, Critical Control Point (CCP) is ,, formulation, process, step, or procedure ina food ction process at which we can apply control (measures) production Prg can be prevented, eliminated, oF reduced 192° acceptablelevel.