Good Hygiene Practices along the coffee chain
Module 2
Introduction to Food Safety Management
and GMP
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
Slide 2
Module 2 - Introduction to Food
Safety Management and GMP
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.
Slide 3
Module 2 - Introduction to Food
Safety Management and GMP
What is safe and suitable food?
Safe food
Suitable food
free from biological,
chemical and physical
matter that could cause
illness or injury
produced, prepared, and
packaged according to
regulatory standards,
and/or specific customer
requirements , or that
meets a defined claim
Slide 4
Module 2 - Introduction to Food
Safety Management and GMP
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
Slide 5
Module 2 - Introduction to Food
Safety Management and GMP
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.
Slide 6
Module 2 - Introduction to Food
Safety Management and GMP
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
Slide 7
Module 2 - Introduction to Food
Safety Management and GMP
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.
Slide 8
Module 2 - Introduction to Food
Safety Management and GMP
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
Slide 9
Module 2 - Introduction to Food
Safety Management and GMP
Codex General Principles of Food Hygiene
cover all areas of concern to food safety
Slide 10
Module 2 - Introduction to Food
Safety Management and GMP
Food Safety Management include safety and
quality aspects
GMP
Safety and Quality Management Systems include
Quality aspects:
Safety aspects:
• company-internal requirements,
• legal/mandatory requirements, and
• customer requirements
Slide 11
GHP
Module 2 - Introduction to Food
Safety Management and GMP
+
HACCP
Codex General Principles of Food Hygiene are
the reference for food safety management
GMP
Safety and Quality Management Systems include
Quality aspects:
Safety aspects:
• company-internal requirements,
• legal/mandatory requirements, and
• customer requirements
GHP
+
HACCP
Safety aspects are based on Codex
Slide 12
Module 2 - Introduction to Food
Safety Management and GMP
Developing a GMP Programme
Safety and Quality Management Systems include
Quality aspects
Safety aspects
and
GHP
+
HACCP
Safety aspects are based on Codex
Company GMP Programmes
Slide 13
Module 2 - Introduction to Food
Safety Management and GMP
Demonstrating GMP requires documentation
Safety and Quality Management Systems include
Quality aspects
Safety aspects
and
GHP
+
HACCP
Safety aspects are based on Codex
Demonstrating compliance with GMP
procedures requires writing down how all
aspects and areas of concern are managed.
Slide 14
Module 2 - Introduction to Food
Safety Management and GMP
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
Slide 15
Module 2 - Introduction to Food
Safety Management and GMP
The effective use of GMP know-how is a
competitive advantage
Following good practices will contribute to the
viability of a food business by
economic
 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
Slide 16
Module 2 - Introduction to Food
Safety Management and GMP
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
Slide 17
Module 2 - Introduction to Food
Safety Management and GMP
Successful GMP requires management
commitment
Slide 18
Module 2 - Introduction to Food
Safety Management and GMP
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
Slide 19
Module 2 - Introduction to Food
Safety Management and GMP
Management tools to implement a standard
of food safety





Slide 20
Written and oral communication
Authority to personnel
End-of-year evaluation
Audits
Budgeting resources
Module 2 - Introduction to Food
Safety Management and GMP
Management must promote effective training
Motivate, give incentives, praise and
NEVER GIVE UP
Slide 21
Module 2 - Introduction to Food
Safety Management and GMP
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.
Slide 22
Module 2 - Introduction to Food
Safety Management and GMP
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
Slide 23
Module 2 - Introduction to Food
Safety Management and GMP