11 food safety standards APPLIED IN FOOD PROCESSING INDUSTRIES Presented by Dr. CHAARI Kacem 1-2 December 2014 Islamabed-PAKISTAN Higher Institute of Technological.

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food safety standards APPLIED IN FOOD PROCESSING

INDUSTRIES Presented by

Dr. CHAARI Kacem1-2 December 2014 Islamabed-PAKISTAN

Higher Institute of Technological Studies of Sfax, Process Engineering Department

Mr. CHAARI KacemDoctor in microbiology

Adresse : Institut Supérieur des Etudes Technologiques de Sfax

Route de Mahdia Km 2.5 –Sfax-TUNISIAB.P . 88A - 3099 ELBUSTAN

Tél. :00 216 22 748 881E-Mail :[email protected]

I - Stakes of the standards applied in the food safety

Today, the food safety is a major concern of the actors of the food sector who have to respect a more and more drastic legislation.

The stakes consist in:

- Master the food risks to protect the physical health of the consumers

- The financial health of companies

In fact, the classic dangers concern: The microbiological contamination The presence of foreign bodies The chemical contamination (dioxins, pesticides, cleaning products) The presence of allergens The errors of labeling

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II – THE QUALITIES OF FOOD

All the properties and the characteristics of a service (department) or a product which confers him the capacity to satisfy explicit or implicit needs for all the users (ISO definition)

2 - The components of the food quality• The hygienic qualities security• The nutritional qualities health• The organoleptic qualities Flavor• The use quality service

1 – Definition of quality

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2 – 1 - The hygienic qualities

The food must be healthy :

• No pathogenic germs • No toxic products (heavy metals, pesticides)• No Normal components in excess (salt, lipids)• No Normal components unsuitable for a particular

consumer (intolerance in the lactose, the gluten)

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2 – 2 - The nutritional qualities

We want that the food is: Voucher and Delicious Dietetics to maintain and improve our health

He has to consist of:• Major nutriments (lipids, carbohydrates and proteins)• Other useful elements (fibers, polyphenols and trace

elements)

These 2 components of the quality are invisible.

Then we can conclude:

The hygienic quality of food is an obligation for food

processing industries

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2 - 3 - The organoleptic qualities and of useThe flavourThis quality conditions the 2 first ones :

Poisoning for love to eat (alcohol) Imbalance of the ration by excess or lack of taste

Service qualityIn fact, a healthy, complete and delicious food will not be sold if it is too expensive, difficult to prepare and impossible to

be preserved.We want food:

• Which keep (preserve) for a long time before the sale, after purchase and after opening • Which are easy to use: storage, opening / closure, preparation• Which are accessible, and available

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2 – 4 – Additional quality

We can add other essential qualities for the consumer and which mobilize many ways on behalf of the food processing industries :

Regularity

The quality must be

reproducibleAnd obtained by

application of:

• Quality control, • Quality assurance to

give a constant product

Dream

Certain consumers look for:

• The nature (produced "bio")

• Traditional

Technological qualities

Capacity in the transformation

(processing) and in the distribution

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1 - Objectives of the quality assurance

• Prevention

• Location of the not corresponding products

• Give confidence to the customers (manual of quality assurance and The

certification or the accreditation)

III – Control and insurance of the quality

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2 - Case of Food processing industriesThere are specific quality standards for food, which integrate

explicitly the safety (security) of the food, in particular the

standards or following reference tables :

IFS (International Food Standard)

BRC (Britain Recall Consortium) for the wide distribution

EurepGAP (Agricultural and horticultural companies)

ISO 22 000 (standard for food safety)

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IV - THE STANDARD ISO 22 000

1 - Definition An international standard applicable to the food processing industry.

It aims to creating and maintaining a real food safety management system. 2 - objectives It insists on:- The skills of the staff,- The search continuous of information concerning foodstuffs (new laws, standards, new safety regulations)- A return to the system original HACCP

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3 - Examples of standards:

• The standard ISO 9000, 9001, 9004 defines the methods of implementation of the quality assurance

• ISO 9001: 2000: international standards relative to the quality management which form the core of the family ISO 9000, published in 2000

• ISO 22000: specific food safety

• ISO 14001: normalize environment, to improve the performances of the company with regard to the water, the air, the waste, the noises, the smells

• OHSAS 18001: a private reference table.

Since April, 1999, the OHSAS decomposes into two reference texts  :

- " OHSAS 18001: " management of the health and the security in the work "

- " OHSAS 18002: " guide of implementation "

The standard ISO 22000 is compatible with:

- The standard ISO 9001:Systèmes of management of the quality-

requirements

- The standard ISO 14001: environmental management systems -

Requirements and guidelines for its use

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4 - GENESIS OF THE STANDARD ISO 22 000

It has borned further to :

the risks of collective infections or foodborne illness

the last food crises (mad cow, bird flu) the increase of the life expectancy (DLC) of

foodstuffs the extension of the food chain, the mass market retailing (wide distribution)

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5 - PRINCIPLES OF THE STANDARD ISO 22000

The safety management system of food is based on 5 essential elements to protect the food safety at every level from the food chain:

1. The interactive communication

2.The systematic approach (management of the system)

3.The preliminary programs

4.The principles HACCP

5.Traceability

5 – 1 - INTERACTIVE COMMUNICATION

The participants or direct and indirect actors have to inquire mutually, upstream as downstream to the chain, so that

all the dangers are identified and

mastered.

The exchanges must be formalized in house as well as between customers and suppliers.

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5 – 2 - Food hygiene and preliminary programs

The food hygiene is all the conditions and the necessary measures to assure the safety and the healthiness of food at all the stages of the food chain.

The requirements regarding hygiene which apply in establishment of food transformation of foodstuffs are collectively called:

’‘Preliminary Programmes ( PP) " or

" Prerequisite programmes ( PRP)’’

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The preliminary programs are generally constituted by 6

sections:

1- Hygiene of PREMISES (PLACES)

2- Hygiene during the TRANSPORT AND THE STORING

3- Hygiene of EQUIPMENTS

4- Hygiene of the STAFF

5- PURIFICATION AND FIGHT AGAINST THE HARMFUL

6- RETREAT

5 - 3 - The method HACCP

This method allows to study the dangers and to define essential critical points to master the food safety of its products throughout their processes of elaboration.

From a statutory point of view, this method became compulsory and inescapable for any food processing company.

Every link of the food chain has to put in work the good organization, the good practices and the good equipments.

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The implementation of the system HACCP is defined in a schedule including the following stages:

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PHASE 1

*Gather (Combine) a HACCP team

 1Define the field of the study

 2Describe the product and its distribution (casting)

 3Develop a diagram of manufacturing

 4Verify on the spot the diagram of manufacturing,

 5Lead or Drive an analysis of dangers:

PHASE 2

 6Indicate all the dangers identified with every stage of manufacturing,

 7Indicate all the precautionary measures to master these dangers,

 8Determine the CCPS to master,

9Fix the critical limits for every CCP

PHASE 3

10Set up a monitoring system for every CCP

 11Set up corrective actions

12Establish a system of recording and documentation

 *The Plan of HACCP

To whom applies the ISO 22000? It is about a voluntary approach which can apply to every participant of

the food chain, such as :

- The agricultural producers,

- Producers of animal feed, the breeders,

- The manufacturers, transformers, carriers,

- The distributors, the actors of the restoration,

- The builders of equipments,

- Manufacturers of : packagings, additives, ingredients, cleaning products, the producers of pesticides, fertilizers and veterinary medicine.

The ISO 22 000 should become on the international level a reference of food safety.

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Professional career• Date entrance to administration April 18th, 1983• Obtaining of Thesis Doctor - Engineer (juillet 1987)

SUBJECT : Realization and automation of a coupling computer to fermenter

COMPETANCES:- Control of the fermentation processes, - Knowledge of the experimental and industrial equipments,- physicochemical and microbiological Analysis- assure the conduct and the control of the biological operations and systems .

PROFESSIONAL FUNCTIONS OR RESPONSIBILITIES:- Director of Process Engineering department in Higher Institute of Technological Studies of Sfax (2003-2008)- Director of Unity processes research in the Biotechnology Center of Sfax (1990–1993)

RESEARCH ACTIVITIES :• Development and scale up of the pilote plant unity• chemical and biological processes control• Implementation of the unitarian operations such as: sterilization, drying, concentrations, boilers, softeners, compressors, etc• Production of metabolites by fermentation: baker's yeasts, amino acids, enzymes, syrup of glucose, ethanol

Teaching Activities:• Course of  General, Food and Industrial Microbiology (microbiology and process fermentations)• Course of  Technology and chemistry of the fat• Course of  Hygiene and safety(security) in food processing industries• Course of  Enzymatic and metabolic biochemistry• Course of  Technology of the milk and the dairy products• Training course of Water treatment of boilers• Course of Treatment and valuation of the solid wastes

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