Take-out Foods:

• Order meat trays in several smaller platters, rather than two or three larger ones. This allows you to keep extras refrigerated until needed.
• Foods arriving hot must be served within two hours otherwise they must be kept hot at 60°C (140°F) or refrigerated at 4°C (40°F) and reheated to 74°C (165°F) when needed.
• Cold perishable foods that cannot be served within two hours should be refrigerated at 4°C (40°F) until serving.

Food Safety Tips for Healthy Holidays

1. Clean: The first rule of safe food preparation in the home is to keep everything clean.

• Wash hands with warm water and soap for 20 seconds before and after handling food. "For children, this means the time it takes to sing 'Happy Birthday' twice," says Davidson.
• Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next item.
• Rinse fruits and vegetables thoroughly under running water and use a produce brush to remove surface dirt.
• Do not rinse raw meat and poultry before cooking. "Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops," says Davidson

2. Separate: Don't give bacteria the opportunity to spread from one food to another (cross-contaminate).

• Keep raw meat, poultry, and seafood and their juices away from foods that won't be cooked while shopping in the store, and while preparing and storing at home.
• Consider using one cutting board only for foods that will be cooked (raw meat, poultry, and seafood) and another one only for ready-to-eat foods (such as raw fruits and vegetables).
• Do not put cooked meat on an unwashed plate that has held raw meat.

3. Cook: Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria

• "Color is not a reliable indicator of doneness," says Davidson. Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165ºF. If the turkey is stuffed, the temperature of the stuffing should be 165ºF. Make sure oysters in oyster dressing are thoroughly cooked.
• Bring sauces, soups, and gravies to a rolling boil when reheating.
• Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.
• Don't eat uncooked cookie dough, which may contain raw eggs.

4. Chill: Refrigerate foods quickly because harmful bacteria grow rapidly at room temperature.

• Refrigerate leftovers and takeout foods within two hours.
• Set your refrigerator no higher than 40ºF and the freezer at 0ºF. Check both periodically with an appliance thermometer.
• Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
• Allow the correct amount of time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely when thawed in the refrigerator.
• Don't taste food that looks or smells questionable. Davidson says, "A good rule to follow is, when in doubt, throw it out."

External advantages for organization:

• Resumption of consumers trust within the food safety
• Improvement of company’s image in the eye of consumer and inspection bodies
• Improvement of legal protection of organization
• Decrease of the pressure from inspection bodies following the increased qualitative and safety standard
• Easier implementation and carriage of new products on the market
• Easier and more effective creation and maintenance of marketing position of the organization within given sector
  

How do you contribute to achieving your organization's objectives?

ISO 9001:2000 requires that organizations establish measurable objectives at relevant functions and levels. Perhaps an even more significant requirement is that personnel understand how they contribute to these objectives. This requirement doesn't apply only to some employees; it applies to everyone. All personnel must be able to communicate, in their own words, how they help move objectives in the right direction. It's conceivable that not all objectives apply to everyone in the company, and in those cases auditors would only expect that personnel understand the objectives that apply to them.This question directly reflects on an organization's ability to communicate what matters most to its success. Truly comprehending objectives means that people understand specifically what they can do to improve the organization. They appreciate the significance of their roles and are prepared to carry them out. This knowledge creates strategic focus throughout the organization. Instead of having a limited view of activities and tasks, personnel begin to understand how their jobs link to the organization's larger mission.

Generally HACCP is occurred by 7 principles:

• Done hazard analysis
• Determining of critical control points
• Occurring of critical limits
• For monitoring of critical control points, establishing of system
• Monitoring points which are not controlled and if there is, occurring of corrective actions
• For Audit of system efficiency, occurring of control procedure
• To practice these principles, occurring of documentation system including procedure and records

Process Improvement

Organizations should continually improve their business processes in order to improve performance and to satisfy changing needs and expectations of their stakeholders
There are two fundamental ways to improve business processes:

• Progressive improvement or work improvement projects resulting in moderate improvements.
• Process re-design & innovation projects resulting in strategic breakthrough.

Progressive improvement is a good technique to reduce material, manpower, and space requirements. Up to 20% improvement is quite possible. TQC's eight-step process has been repeatedly proved over the years to be a very effective methodology in enhancing improvements.
Process re-designs or process innovation would be the solution in such cases.
Process re-design should achieve significant performance improvement - in the 20% to 50% range. It requires a cross-functional team (or teams) led by a trained facilitator and may involve assistance from external specialists. The team needs to fully understand the current processes, the given inputs and the desired outputs. The involvement with process workers is a must for effective implementation.
Process innovation should lead to drastic improvement of 50% or above. Besides innovations and enhanced creativity, new technology or cultural changes are usually resulted. Such demanding projects require external specialist assistance and a high level of monitoring.

Regulatory Standards

Some laws and regulations might refer to certain standards, or use them as the simplest way of showing compliance. Of particular value to business is goal-based regulation, whereby government criteria can be met though the collaborative development and application of standards. This flexible system allows businesses to conform in the most appropriate and efficient manner.

ISO.22000 or BRC?

Although both ISO.22000 and BRC Global Standards are designed to be audited by accredited Third Party Certification Bodies, the BRC standards have been specifically developed to address the "due diligence" laws in the United Kingdom. For this reason they have been divided into several different sectors and are highly prescriptive in their requirements. It therefore seems unlikely that ISO.22000, with its generic format, will replace BRC in this particular market.However, retailers outside the United Kingdom will probably be keen to adopt a common standard which can be applied through all levels of their supply chain, supplementing or replacing ISO 9001 which has otherwise been the only practical alternative.

Our ISO 22000 procedures and forms will:

• Help you tailor the procedures and forms to your unique business.
• Guide you to the information you need to provide.
• Integrate and reference each page for effective document control.
• Work together as a seamless system.
• Include content required by the ISO 22000 Standard.
• Provide you with a fully written document system.
• Allow you immediate access to your downloadable electronic file right after placing your order
  

Maintenance & Continual Improvement of a Food Safety Management System

which completes the set, will provide the basis for maintaining the Food Safety Management System and provide the fundamentals for system measurement and continuous improvement. This three-step process correlates to allow the student to build systematically on their knowledge and to bring together the components for a comprehensive and effective Food Safety Management System that meets the requirements for ISO 22000:2005.

Capabilities Addressed

• Principles & Fundamentals of the Food Safety Management System (FSMS)
• Understanding & Interpreting the Requirements of the ISO 22000:2005 FSMS
• Comparison of the Requirements of HACCP, ISO 9001: 2000 and ISO 22000: 2005
• Ways to Meet the ISO 22000 :2005 requirements
• Enhancing Existing PRPs and / or existing HACCP System to Meet ISO 22000: 2005
• Converting / Integrating / Expanding ISO 9001: 2000 to ISO22000: 2005
• Key Steps in Implementing ISO 22000: 2005
• Establishing a Project Plan
  

Additional One Day Executive Overview Outcomes:

• Identify steps necessary for your organization to successfully implement ISO 22000:2005
• Impact on Documents and Processes
• How ISO 22000:2005 will be interpreted by your auditor

ISO 22000:2005 is predominately based on 3 key documents:

1. ISO 9000:2005 Quality Management Systems - Fundamentals and Vocabulary (adapted for Environmental use)
2. ISO 22000:2005 Food Safety Management Systems, Requirements for any organisation in the food chain
3. Codex Alimentarius Food Hygiene Basic Texts. Food and Agricultural Organisation of the United Nations, World Health Organisation, Rome, 2001

Date of Issue and Validity of Certificate

Provided that the Evaluation Inspection of the Food Safety Management System is completed with success and exists positive proposal from the Team of Inspectors, the Certificate is published in a short time.
The certificate is valid for three years and for this interval is supported by two annual Monitoring Inspections.
The Food Safety Management System certification ensures the company’s acceptability with regard to her permanent effort for Continuous Improvement in the reduction of probabilities of hazards importing in the food or in its production process. Still it facilitates the transactions of company with others, and empowers the market place that the company holds against the internal and exterior competition.
Moreover the Certification, via the Inspections that are held by the Certification Body, it ensures in the company advantages and occasions that result from the corrective interventions as well as the proposals of improvement and information that is provided by the Audit Team.

How Course Attendees Will Benefit

• After successfully completing the course they will understand how to evaluate the capability of the management system to ensure compliance with statutory and regulatory requirements.
• They will have broadened their knowledge and skills with exercises based on the audit terminology, principles and audit programme management methods defined in ISO 19011:2002.
• They will have gained experience considering the principles, processes and techniques used in the assessment and management of food risks in the context of HACCP.
• Interactive case studies will have provided experience evaluating audit evidence to conclude audit findings.
• They will have gained a background in ISO 22000:2005 vocabulary and requirements that will enable them to play a more influential role in improving food safety practices.
  

Specific benefits include:

• System approach, rather than product approach.
• Resource optimization – internally and along the food chain.
• All control measures subjected to hazard analysis.
• Better planning, less post process verification.
• Improved documentation.
• Systematic management of prerequisite programmes.
• Increased due diligence.
• Dynamic communication on food safety issues with suppliers, customers,regulators and other interested parties.
• systematic and proactive approach to identification of food safety hazardsand development and implementation of control measures

Learning outcomes?

• Learn about the benefits of food safety standards.
• Gain a clear understanding of how ISO 22000:2005 is a natural evolution of the HACCP
• process and how the standard strengthens the HACCP system.
• Recognize the three pillars of ISO 22000 and their requirements for a food safety management system.
• Learn how ISO 22000 uses both a systems and process approach with systems audits.
• Get an introduction to the elements and benefits of ISO 22000:2005.

Who are the intended users?

ISO 22000 may apply to all types of organizations within the food chain ranging from producers through food manufacturers, transport and storage operators and sub-contractors to retail and food service outlets-together with inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
Food safety is related to the presence of and levels of food borne hazards in food at the point of consumption. As food safety hazards may be introduced at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is a joint responsibility that is principally assured through the combined efforts of all the parties participating in the food chain.

Advantages of Registration

• Independent verification of effective implementation and operation
• Benchmarking with best practices
• Stimulus for continual improvement
• Improved company profile
• Increased confidence for customers / consumers
• Use of the Food Safety Management Mark
• Will assist food business operators with compliance to new EU Food / Hygiene Regulations
  

Benefits of adoption

Certifying your food management system against the requirements of ISO 22000 will bring the following benefits to your organization:

• Applies to all organizations in the global food supply chain.
• A truly global international standard.
• Covers the majority of the requirements of the current retailer food safety standards.
• Provides potential for harmonization of national standards.
• Complies with the Codex HACCP principles.
• Provides communication of HACCP concepts internationally.
• An auditable standard which provides a framework for third-party certification.
• Auditable standard with clear requirements.
  

New ISO standard to facilitate traceability in food supply chains

ISO takes another step forward towards ensuring the safety of food products for consumers with its new ISO 22005 standard on traceability in the feed and food chain, its latest addition to the ISO 22000 series on food management systems.
ISO 22005:2007, Traceability in the feed and food chain – General principles and basic requirements for system design and implementation, establishes the principles and requirements for the design and implementation of a feed and food traceability system. This standard will allow organizations operating at any step of the food chain to:
· trace the flow of materials (feed, food, their ingredients and packaging),
· identify necessary documentation and tracking for each stage of production,
· ensure adequate coordination between the different actors involved,
· Require that each party be informed of at least his direct suppliers and clients, and more.
· Moreoever, a traceability system can improve the appropriate use and reliability of information, effectiveness and productivity of the organization.

Measurement, analysis and updating the FSMS

This includes planning and implementing of all monitoring, measurement, inspection, verification and related activities, including verification of the Critical Control Point (CCP) plans and Supportive Safety Measure (SSM) plans, as well as internal audits to confirm that the FSMS is effectively implemented. The requirements of ISO 22000 can be incorporated into any food safety management system, and can be applied at any stage or parts of the food chain. It is not limited to feed producers, farmers, food producers, retailers etc., and includes suppliers of packaging materials, equipment, cleaning service providers and others. It places the onus on the management of the business to fully understand and deliver the needs of their customers.

The standard has three parts:

• Good manufacturing practices (GMP) or pre-requisite programs requirement
• HACCP principles
• Management system requirements

ISO 22000:2005 applies to all organizations, regardless of their size, that impact the food chain. This includes ingredient suppliers, equipment manufacturers, package suppliers, service providers, farmers, food processors, and catering and retailing organizations.

ISO 22000:2005 specifies requirements to enable an organization to:

• plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer
• demonstrate compliance with applicable statutory and regulatory food safety requirements
• evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction
• effectively communicate food safety is
• ensure that the organization conforms to its sues to their suppliers, customers and relevant interested parties in the food chain stated food safety policy
• demonstrate such conformity to relevant interested parties
  
  

Basic principles of HACCP

HACCP is occurred 7 basic principles the following generally:
1. doing of hazard analysis
2. Determining of critical control points
3. Occurring of critical limits
4. Establishing of system for monitoring of critical control points
5. Points which are not under control are monitored and if there is, corrective action is occurred 6. Control procedures are occurred that operations of system are audited efficiency.
7. Documentation system which includes procedure and records is occurred to apply this principle.

What is the standard about?

ISO 22000 specifies requirements for a food safety management system in the food chain where an organisation:
- needs to demonstrate its ability to control food safety hazards in order to consistently provide safe end products that meet both customer and food safety regulatory requirements;
-aims to enhance customer satisfaction through the control of food safety hazards;

Who is it aimed at?

ISO 22000 may apply to all types of organisations in the food chain from feed producers, food manufacturers, transport and storage operators, retail and food service outlets subcontractors and even organisations such as producers of food processing equipment, packaging materials, cleaning agents, additives and ingredients.

Healthy slice of consumer protection

For organizations involved in the manufacturing of food for human consumption, systematic hygiene management, in connection with a working HACCP concept, stands for applied food safety – and with it, pro-active consumer protection. In addition to the legal basics, a variety of standards is available, both international and sector-related, which organizations may use to provide focus to their efforts. While legal provisions naturally concentrate on the safety of the product itself, standards require a comprehensive management system for food safety.

FOOD HANDLER/ FOOD HYGIENE TRAINING

This basic but comprehensive program will impart useful guidelines and knowledge on food handling practices and also training in the principles of food hygiene and safety. This program is applicable to all categories of food handlers inclusive of those in the food manufacturing, food service/ hospitality and food retail industry. This program is conducted in 8 modules according to the requirement of Ministry of Health:
· Food Contamination
· Food Poisoning
· Prevention of Contamination
· Good Personal Hygiene Practices
· Food Storage
· Cleaning/ Sanitation, Waste Disposal & Pest Control
· Work Ethics and Food Act & Regulations Malaysia

Why standards matter

Standards make an enormous and positive contribution to most aspects of our lives.
Standards ensure desirable characteristics of products and services such as quality, environmental friendliness, safety, reliability, efficiency and interchangeability - and at an economical cost.
When products and services meet our expectations, we tend to take this for granted and be unaware of the role of standards. However, when standards are absent, we soon notice. We soon care when products turn out to be of poor quality, do not fit, are incompatible with equipment that we already have, are unreliable or dangerous.
When products, systems, machinery and devices work well and safely, it is often because they meet standards. And the organization responsible for many thousands of the standards which benefit the world is ISO.

Features

· Written in Plain English
· Hand-outs written in word 7 and window 2000 and Presentation made in Power point
· The soft copy of presentation and hand-outs are given
· It will save much time in typing and preparation of presentation alone
· Easily customized by you to add audio clips in the local language etc to prepare presentation for any other groups
· Good guide for training of all the group members for ISO:22000 implementation
· User-friendly and easy to learn
· Developed under the guidance of experienced food safety experts

Our capability includes:

• ISO 9001 (ISO 9000) Quality Management Systems
• ISO 14001 Environmental Management Systems
• AS 4801, OHSAS 18001 Occupational Health and Safety Management Systems
• ISO 28000 - Supply Chain Security
• TS 16949 Automotive Quality Management Systems
• LAW 9000 - Legal Quality Management Standard
• Industry specific standards and codes
• ISO 27001 Information Security Management
• NSW Government OHS, Environment and Quality requirements
  · ISO 22000 Food Safety (HACCP)

ISO 22000-Food Safety Management System Certification

Under this program the companies or organisations are to comply with the requirements in the international standards ISO 22000-2005: Food Safety Management System. Under this program, PNGCES certify companies or organisations that have complied with the appropriate requirements in the international standards ISO 22000:2005: Food Safety Management System. On the part of the clients, they will have to comply with all the appropriate requirements of the international standard ISO 22000:2005: Food Safety Management System besides all relevant certification requirements as set out in the Conditions of Certification. The target market generally reflects those intending to seek third party assurance and recognition in aiding their business practices and reputation as food safety oriented in the fierce business and competitive environment both domestically and abroad. More specifically, for organizations and companies in a food chain, being certified provides the assurance along the food chain particularly in the food industry sector. It is proven that Certification to food safety does add value to the business management practices of already certified businesses and organizations.

Planning & Realization Function

Under the planning & realization function, the standard involved:

• Creating safe product which involves the entire HACCP program (Hazard Analysis Critical Control Points) with assessing the risk, hazard & significant level of the individual operating steps.
• Maintain an up to date product description with validated shelf-life report.
• Maintaining a complete effective traceability system when any recall happen.
• Also control of non-conformity when unsafe product is involved etc

Management Function

Under the management function, the system requires:

• Commitment from the top management to implement the system.
• Further from there communication, are also focused under the operation.
• Standard also required the operation to include emergency preparedness & response to the situation where it will cause a halt in the entire production