“food safety and hygienic
practices in agricultural
marketing”
By:
Dr. J. S. Yadav
COO
Premium Farm Fresh Produce Ltd., New Delhi.
Concern for food safety
• Countries across the globe including
European Markets are highly
concerned about this issue and have
developed their own set of standards
for the good hygienic practices for
wholesale markets for fruits and
vegetables
2
need…………………
India should take a prompt action in
this concern
and
should frame its own set of hygiene
standards for wholesale markets
across the country;
making Indian produce more
competitive, hygienic and safe in
domestic as well as international
markets.
3
initiatives……..
• “Guide to Good Hygienic Practice For
Wholesale Market Management in
Europe”
By: “The World Union of Wholesale
Markets (WUWM)”, The Hague,
Netherlands
• At the WUWM Asia-Pacific Regional Working Group
Meeting held in Fuzhou, China, in November, 2009,
all the members of WUWM decided and agreed upon
developing an Asian Regional Guide to Good Hygiene
Practice for Wholesale Market Managers.
4
European Guide to Hygiene Practices
5
Focus areas in the Guide
IDENTIFICATION OF WHOLESALE MARKET
MANAGEMENT RESPONSIBILITIES
•
•
•
•
•
•
•
•
•
OFFERING PREMISES
CLEANING
TEMPERATURE CONTROL / VENTILATION
LIGHTING
SERVICES
PERSONAL HYGIENE
WASTE DISPOSAL
PEST CONTROL
TRAINING
HACCP BASED PROCEDURES
A. HACCP BASED PROCEDURES ON WHOLESALE
MARKETS
B. HACCP BASED PROCEDURES APPLIED TO
6
WHOLESALE MARKET MANAGEMENT
Focus areas in the Guide
Activity 1. Offering Premises:
A: Main Hazards
Two possibilities generally exist:
1.Market management is the owner of
the premises and rented to the traders.
2. Traders are the owners of the premises.
(in the case, all aspects of the regulations
relating to the premises remain their
responsibilities.
B: APMC Responsibilities:
• Design of new premises or refurbishment carried
out under its control.
• Maintenance of premises under its ownership
and/or responsibilities.
• Control of operation, regulation enforcement etc.
7
Focus areas in the Guide
C: Reference to EU Regulation and
comments:
Heading
EU
Comments and requirements for
Regulation wholesale market management .
852/2004
General
1.2
requirement for
layout, design,
sitting, size of
premises
Valid fir new building and
renewals when driven by, or
under, the responsibility of
wholesale market management.
All aspects are important and must
be suitable for the products to be
handled: design materials,
temperature monitoring and
recording etc:
Specific
requirements
for processing
rooms in terms
Food business are generally the
owners and hence responsible for
this type of equipment. Wholesale
market management is generally8
11.1(a) to
(f)
Focus areas in the Guide
Activity 2. Maintenance of Premises:
A: Main Hazards
1.Damage to premises (exposuer to outside atmosphere,
accumulation of dirt, pest harbourage, mould etc:
2. Leak or loose fittings relative to fluids, gases,
drainage, etc:
3. Possible adverse chemical reactions between
construction materials and products, including cleaning
products;
4. Ventilations and temperature control not meeting with required levels
of performance.
B: APMC Responsibilities:
• Public areas are fully under the responsibility of the APMC.
• Private – two possibilities:
* APMC is owner of the premises/rented to traders: The
agreement should clearly specified responsibilities concerning
maintenance.
* Traders is owner of the premises:- All responsibilities will
remain with traders.
9
Focus areas in the Guide
C: Reference to EU Regulation and
comments:
Heading
EU
Comments and requirements for
Regulation wholesale market management .
852/2004
Maintain food
1.1
premises in
good repair and
condition
Planned maintenance and
replacement programs. Timescale
to be based on the quality of
materials, construction, likely
usage and wear.
Premises
should protect
against: the
accumulation
of dirt, context
with toxic
materials,
shedding of
Regular monitoring, recording and
maintenance for:
All surface, especially walls, ceiling
Leaks and loose fittings relative to
fluids, gases, drainage
Ventilations and temperature
control system.
1.2 (b)
10
Focus areas in the Guide
Activity 3. Responsibilities for equipment:
A: Main Hazards
1.Risk of chemical/biological pollutions
B: APMC Responsibilities:
• Public areas are fully under the responsibility of
the APMC.
• Private – two possibilities:
* APMC is owner of the premises/rented to
traders: The agreement should clearly
specified responsibilities concerning
maintenance.
* Traders is owner of the premises:- All
responsibilities will remain with traders.
11
Focus areas in the Guide
C: Reference to EU Regulation and
comments:
Heading
EU
Comments and requirements for
Regulation wholesale market management .
852/2004
Equipment with V.1 (b)
which food
comes into
contact has to
be so
constructed so
as to minmise
any risk of
contamination
When the wholesale management
is responsible for installing
equipments, all articles should
comply with regulations relative
materials allowed to be in contact
with food. This includes stainless
stell, food grade plastic and
ceramics.
Equipment with V.1(a)
which food
comes into
contact has to
See also activity 5 “cleaning and
disinfection”. In each case a
cleaning/disinfection plan has to
12
be set in written form. The
Focus areas in the Guide
Activity 4. Temperature control :
A: Main Hazards
1.Risk of growth of bacteria causing food
poisoning.
2.Formation of toxins due to the growth of food
poisoning bacteria.
B: APMC Responsibilities:
• Public areas are fully under the responsibility of
the APMC.
• Private – two possibilities:
* Common temperature control system:total responsibilities of the APMC.
Own temperature control system:Responsibilities with traders.
C: References to EU Regulations and comment:
13
Focus areas in the Guide
Activity 5. Cleaning & disinfection :
A: Main Hazards
1.Contenuation due to :* inadequate cleaning of premises/common area/
* inadequate design of premises making cleaning
ineffective.
* Improve use of chemical agents for
cleaning/disinfection.
B: APMC Responsibilities:
• Public areas are fully under the responsibility of the APMC is must define.
* Where to clean internally and externally according to use.
* How to clean frequency, quality.
* Choice of materials internally & externally.
* Design of premises to allow easy and efficient cleaning.
* Traceability, audit etc.
• Private – no direct responsibility :
* Shared responsibilities on design of premises, control measures etc.
* Permission form APMC for choice of chemical agents its use and storage
condition in Europe.
C: References to EU Regulations and comment:
14
Focus areas in the Guide
Activity 6. : Ventilation:
A: Main Hazards
1. Contamination of food or person due to
inadequate to ventilation which includes:* Mechanical/ non-mechnical ventilation.
* Ambient/cooled/refregirated/heated air.
* Filtered/nonfiltered air.
* Public & private air.
* Suitability of equipments.
* Maintenance, vapour condensation,
compressed fluids, trips filter etc.
B: APMC Responsibilities:
• Design for public & private area.
• Operation, control audits.
15
C: References to EU Regulations and comment:
Focus areas in the Guide
Activity 7. : Lighting:
A: Main Hazards
1. Physical and /or microbiological
contamination of food due to
unsuitable lighting.
B: APMC Responsibilities:
• Design for public & private area.
• Cleaning of light.
• Maintenance of light.
C: References to EU Regulations and
comment:
16
Focus areas in the Guide
Activity 8. : Services:
A: Main Hazards
1. Food Contamination due to
inadequate supply of services to
operators.
2. Services includes: Electricity, gas,
Water(hot, cold, fire fighting etc.)
Drainage, Sewage etc.
B: APMC Responsibilities:
• If potable water supply is by PA company,
adequacy to corresponding service is must.
• C: References to EU Regulations and
17
comment:
Focus areas in the Guide
Activity 9. : Personality
A: Main Hazards
1. Unacceptable seek of contamination of
food due to staff ad other person, in
particular suffering from illness or infected
wounds, skin diseases etc.
2. Personal hygienic issues includes toilets
wash basins, sinks, showers, clock room,
clothing, jewellery etc.
B: APMC Responsibilities:
• Limited:
* Design, cleaning, maintenance, control
audit of public area.
• C: References to EU Regulations and
18
comment:
Focus areas in the Guide
Activity 10.: Waste Disposal
A: Main Hazards
1. Accumulation of waste and contamination of food.
2. Waste disposal includes, food waste, non edible by products
and refuse.
B: APMC Responsibilities:
• Private premises accumulation/ no responsibility
• But to provide facilities for removing food waste and refuse.
• For food waste of animal original:- specific extent of
responsibility on the site on issue like:
* how waste is collected
* Types of containers to be used.
* Cleaning and disinfecting.
* Waste collection methods, frequency hours
* Allocation of cost.
• C: References to EU Regulations and comment:
19
Focus areas in the Guide
Recomendation:
1. A working group be constituted by Cosamb
(under intimation to Govt. Of India)
consisting of expert
(domestic/international) from legal, health,
food, engineering architect, PWD, APMCs,
Board, Cosamb, food safety experts (one
each from FSSAI/DMI/QUI), Private
Investor, FICCI etc.
2. Frame terms of references,
3. Arranging funds/sponsorship,
4. Timeline for draft report,
5. Discussion on draft with WUWM,
6. Finalization of report and
7. Submission to Govt. of India
20
What needs to be done???
• Formulation of Hygiene standards as per the
WUWM.
• Circulation of these standards and guidelines
in all markets of the country.
• Implementation of such standards in initial
phase as a pilot project in few markets of
national importance.
• Encouragement by the Government to new
Food safety Laws and Standards in
Agricultural Marketing.
• Promotion of New Policies and Rules in this
context at national level.
• Provision for stringent monitoring and
supervision
21
THANK YOU
22