ISO 22000:2005 Awareness Program Specially organized for Bakery Sector Organized By TUV Nord GIZ Paradigm Services Pvt. Ltd.
Module 0 INTRODUCTION
Program Overview Introduction from Participants and their expectations Introduction about GIZ TUV NORD Paradigm GIZ PPP Purpose and Methodology of the Program Program Objectives Materials Provided and How to Use Them Day Wise Agendas
About you … Please introduce yourselves and your activities / your organization’s activities. What are your expectations from this program?
About PARADIGM NBQP Approved FSMS Consultant Organization APEDA Approved HACCP Implementation Auditors
The Paradigm Edge Prior experience with over 350 companies in HACCP & ISO Dealings with apex bodies like QCI, NABET,FICCI, CIFTI, UNIDO, APEDA, EU, NDDB EIC, IACC, MCCIA etc. Team Members are individually Approved from NABET as HACCP / FSMS Consultants
Program Aim and Medium Nationwide drive launched by GIZ in collaboration with TUV Nord. Aim: to introduce and/or increase awareness of ISO 22000 in Bakery sector of Food Industry Medium: Through a series of workshops, complemented by a set of guiding handbooks
Purpose • To sensitize and prepare the Indian Food Industry to meet the Global bench marks • To conduct a series of workshops across India focusing on various sectors • This session will focus on Bakery Sector
Methodology • Some Inputs: • First Hand Inputs collected via visits to several units of different sectors in the Food Industry especially Bakery Sector • Experience of working on HACCP/ISO 22000 implementation with over 300 food clients throughout India • Standards, Good Industry Practices, Tests involved as per FSSA and Importing Countries • Reference Material - Books, Literature, Publications • Internet • Apex Bodies • Legal Requirement of the Country
Methodology Simple Language Training Material for Reference Presentations Group Exercises for hands on understanding Pre and Post Training Examination
Program Structure • This program is divided into 4 parts: • Module 00: Introduction • Module 01: Background, History and the Need • Module 02: Pre-Requisite Programs • Module 03: ISO 22000
This Program will help you to: • Understand world trends in Food Safety and Standards • Understand why Food Safety and ISO 22000 are necessary • Be aware of the applicable standards, legislations and regulations- FSSA • Moving from Voluntary to Mandatory • Understand various testing to be for the product at various stages. • Understand Pre requisite program in light of Codex- General principles of Food Hygiene, Sector specific Codex Guideline, FSSA Schedule 4 and sector specific requirement
This Program will help you to: • Understand ISO 22000 and Sensitize you on how to implement an ISO 222000 based food safety management system • ISO 22000 Certification Implementation in spirit and letter • Change of Concentration from “Stage Management”, “Wall hanging” to owning responsibility • Help resolve your queries on the resources required for implementation of ISO 22000 in Bakery Sector(Best Practices, Bare Minimum and Statutory expectations) & • Help you realize the benefits of implementation
Manual 01- Background, History and Need • Food Safety Manual Part 01: A Guide to Food Safety in the Bakery Industry”. • This covers: • Background and History • Introduction to Food Safety • Food Safety Today: Measures and Legislations, both International and National. • Applicable Standards and Rule, both International and National. • Need and Benefits of Food Safety • Potential Hazards • The parallel presentation will be “Module 01: Background History and the need”
Manual 02- Pre Requisite Program • “Food Safety Manual Part 02: Pre Requisite Programs”. • This covers: • Terms and Definitions specific to GMP and GHP. • All Pre Requisites aligned to Codex Requirements, FSSA Requirements- aligned to Bakery Sector • Expectations-Bare Minimum to Best Practices related to Sector • Common Problems faced by the Bakery Sector • The parallel presentation will be “Module 02: Pre Requisite Program
Manual 03- ISO 220000 • “Food Safety Manual Part 03: ISO 22000”. • This covers: • Pre Steps • Identification of different hazards • Risk Assessment of Hazards- Probability and Severity • Assessment of Control measures • Determination of CCP/OPRP • The parallel presentation will be “Module 03: ISO 22000”
Manual 03- ISO 22000 • During the session on ISO 22000, you will be doing a series of group exercises based on a case study related to Bakery Sector • Blank copies of the forms needed for the exercises are included in Food Safety Manual Part 03. • A solved sample copy of the exercises will be distributed to you at the end of the session.
Some Acronyms ISO: International Organization for Standardization HACCP: Hazard Analysis and Critical Control Point GMP: Good Manufacturing Practices GHP: Good Hygiene Practices FSMS: Food Safety Management System WHO: World Health Organization FAO: Food and Agriculture Organization of the United Nations USDA: United States Department of Agriculture USFDA: United States Food and Drug Administration EU: European Union WTO: World Trade Organization FSSAI: Food Safety and Standards Authority of India NABL: National Accreditation Board for Laboratories
Day 01 1000-1100: Introduction 1100-1115: Tea Break 1115-1330: Module 01: Background, History and the need 1400-1800- Module 02: Pre Requisite Program
Day 02 1000-1100: Recap Day 1 1100-1115: Tea Break 1115-1230: Clause 1-4 1230-1330: Clause 5-6 1400-1600: Clause 7 1600-1700: Clause 8