GS TS BS L

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GS TS BS LÊ HOÀNG NINHBiên so?n theo tài Li?U
c?a FAO

• Ð?I CUONG V? QU?N LÝ NGUY CO AN TOÀN TH?C PH?M VÀ
  GMP

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Gi?i thi?u v? qu?n lý nguy co an toàn th?c ph?m
và GMP m?c tiêu chính bài h?c

1. An toàn th?c ph?m là gì và t?i sao là quan tr?ng
   ?
2. Codes of good practice combine collected
   principles of food safety
3. Good Manufacturing Practices (GMP) Programmes as
   a food safety management tool
4. Management responsibilities

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Why we should care about safe food
WHO estimates that foodborne and waterborne
diarrheal diseases together kill 2.2 million
people annually

• Foodborne diseases and threats to food safety are
  a constantly growing public health problem.

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What is safe and suitable food?

• Safe food
• free from biological, chemical and physical
  matter that could cause illness or injury

Suitable food produced, prepared, and packaged
according to regulatory standards, and/or
specific customer requirements , or that meets a
defined claim
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Introduction to Food Safety Management and GMP
Presentation Outline

1. What is safe food and why is it important?
2. Codes of good practice combine collected
   principles of food safety
3. Good Manufacturing Practices (GMP) Programmes as
   a food safety management tool
4. Management responsibilities

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Codes of good practice are a basis for food safety

• Codes of good practice comprise the fundamental
  principles, procedures and means needed for safe
  food production.

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Codes of practice can cover specified aspects of
food production

• Codes of good practice might focus
• on specified parts of the food chain
• or
• on one specific product or group of products

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Codes of good practice are applied in food
legislation

• Many governments incorporate Codex guidelines and
  recommendations into their food legislation.

Failure to comply with the legal requirements may
result in fines, closure or even jail.
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Introduction to Food Safety Management and GMP
Presentation Outline

1. What is safe food and why is it important?
2. Codes of good practice combine collected
   principles of food safety
3. Good Manufacturing Practices (GMP) as a food
   safety management tool
4. Management responsibilities

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Codex General Principles of Food Hygiene cover
all areas of concern to food safety
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Food Safety Management include safety and quality
aspects
GMP
Safety and Quality Management Systems include
Safety aspects

• Quality aspects
• company-internal requirements,
• legal/mandatory requirements,
• customer requirements

GHP HACCP
and
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Codex General Principles of Food Hygiene are the
reference for food safety management
GMP
Safety and Quality Management Systems include
Safety aspects

• Quality aspects
• company-internal requirements,
• legal/mandatory requirements,
• customer requirements

GHP HACCP
and
Safety aspects are based on Codex
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Developing a GMP Programme
Safety and Quality Management Systems include
Quality aspects
Safety aspects
and
HACCP
GHP

Safety aspects are based on Codex
Company GMP Programmes
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Demonstrating GMP requires documentation
Demonstrating compliance with GMP procedures
requires writing down how all aspects and areas
of concern are managed.
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GMP Programmes are a source of collected know-how
of an organization

• A GMP programme provides a framework to manage
  food safety and for each covered production site
  or product should describe
• organizational structures and responsibilities,
• procedures and processes, and
• available resources.

Create a valuable internal source of know-how
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The effective use of GMP know-how is a
competitive advantage

• Following good practices will contribute to the
  economic viability of a food business by
• raising customer confidence,
• minimising risk of costly food recalls,
• creating a workforce that understands the concept
  of safe food production, and
• reducing waste during the whole production process

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Introduction to Food Safety Management and GMP
Presentation Outline

1. What is safe food and why is it important?
2. Codes of good practice combine collected
   principles of food safety
3. Good Manufacturing Practices (GMP) Programmes as
   a food safety management tool
4. Management responsibilities

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Successful GMP requires management commitment
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Management must be aware of food safety risks
Management has different possibilities of
assessing food safety concerns

• Customer complaints
• Discussion with staff involved in food safety
• Audit feed-back
• Evaluating number of food safety mistakes made in
  each department

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Management tools to implement a standard of food
safety

• Written and oral communication
• Authority to personnel
• End-of-year evaluation
• Audits
• Budgeting resources

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Management must promote effective training
Motivate, give incentives, praise and NEVER GIVE
UP
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Introduction to Food Safety Management and GMP
Conclusions

• Foodborne diseases and threats to food safety are
  a growing public health problem.
• Codes of good practice cover the fundamental
  principles, procedures and means needed for
  producing safe food.
• The management of food safety and quality is
  demonstrated by establishing documented GMP
  programmes.
• Governments can consider using the Codex General
  Principles of Food Hygiene as a basis for their
  food safety policies.
• A business commitment to food safety starts at
  management level.

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YOU ARE HERE

• You have now completed Module 1 Introduction to
  Food Safety Management and GMP of Section 2
  Applying GMPs after reviewing any supporting
  documents and links you desire, please proceed to
  Module 2 Primary Production
• Prior to starting Module 2 Primary Production we
  suggest that you review the following two
  presentations
• Key Concepts of Food Microbiology
• Key Concepts of Chemical Hazards