FOOD SAFETY STANDARDS AND HACCP PRACTICES

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 Course Content
➢General overview of food safety
➢Importance of food safety
➢Standards and food safety regulations
➢Steps to certification
➢TQC Consultancy services

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 Objectives of the training

➢To create a general awareness of food safety

➢To create awareness of existing food safety standards
➢To inform on steps of implementation and certification
➢To highlight the role of Top Quest Consultants on implementation of
international standards.

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Session 1

Global food safety concerns

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Shouting Figures

Unsafe food causes over

200 diseases – ranging from
diarrhoea to cancers

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https://www.who.int/news-room/fact-sheets/detail/food-safety
Shouting Figures

• 1 in 10 people
(worldwide) – fall ill
after eating
contaminated food
• 420 000 die every year
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https://www.who.int/news-room/fact-sheets/detail/food-safety
Shouting Figures
Unsafe food accounts for up to
US$110 billion (KSH 12,078
billion) annual losses - in low-
and middle-income countries
(productivity and medical
expenses)

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https://www.who.int/news-room/fact-sheets/detail/food-safety
 Major Food Safety Concerns
➢ Residues & contaminants – pesticides, vet drugs, heavy metals, toxins, cleaning
chemicals, food additives, adulterants, melamine
➢ Pathogens
➢ Zoonotic diseases
➢ Irradiation issues
➢ Physical contaminants – glass/ metallic pieces, grit, vermin fecal matter /body parts
➢ Persistent organic pollutants – e.g. dioxins
➢ Food allergens
➢ Labeling & claims – incorrect, past Best Before date

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 List of selected outbreak in 2021 by Pathogen
Food Pathogen Effect
Leafy greens E. coli O157:H7 40 people infected from 19 US states
ground bison patties E. coli O103 and 33 people infected from eight states.
O121
Ground beef E. coli O103 209 people infected from 10 states.
29 hospitalized.
Deli Meats Listeria 12 hospitalised in 4 states
Prepackaged caramel Listeria 34 hospitalized,
Apples
Kosher Chicken Salmonella 25 infected, 11 hospitalized
Papaya Salmonella Uganda 81 infected, 9 states

Frozen strawberries Hepatitis A 143 people infected

https://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html 9
Food safety incidents in Kenya

• What are your thoughts ?

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Contaminated maize – just now

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National Incidents

2019

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Aflatoxins in Maize

2019
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 Mean levels of Aflatoxin M1 in milk (ng/kg) sampled in,
Kasarani, June 2018.-Kuboka et al., 2018

Source Mean AFM1 Type of Business Mean AFM1

Farm 627.5 Milk kiosk 269.5
Dairy shop 28.8 Dairy shop 139.5
Distributors 146.7 Milk ATM 175.3
Farm and Distributors 179.6 Street vendors 246.9
Aggregation centers 127.8

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https://www.tandfonline.com/doi/full/10.1080/20008686.2019.1625703?src=recsys
Peanut butter

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 USDA Food Recalls
Chicken strip products Chicken pad thai and chicken fried rice products
•Pounds recalled: 11,760,424 •Pounds recalled: 2,094,186
•Reason(s) for recall: Possible foreign matter •Reason(s) for recall: Misbranding and undeclared allergens
contamination •Company: Conagra Brands, Inc.
•Company: Tyson Foods, Inc. •Brand name(s): P.F. Chang's Home Menu
•Brand name(s): Tyson •Date recall initiated: May 4, 2019
•Date recall initiated: May 4, 2019

Salad products
Bacon breakfast wrap products
•Pounds recalled: 75,233
•Pounds recalled: 246,514
•Reason(s) for recall: Possible E. coli O157:H7
•Reason(s) for recall: Possible foreign matter
contamination
contamination
•Company: Missa Bay LLC
•Company: Ruiz Foods Products Inc.
•Brand name(s): Ready Pac, Signature Cafe, Signature
•Brand name(s): El Monterey
Farms, and others
•Date recall initiated: June 14, 2019
•Date recall initiated: November 21, 2019

https://eu.usatoday.com/story/money/2019/12/17/50-biggest-food-recalls-of-the-year/40763653/
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How much do you value food safety

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Session 2

Importance of Food Safety

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 Cost of food safety

• Food safety incidents can cause;

• Loss of customers
• Legal problems
• Low productivity/loss of work time
• Increase in operating cost
• Financial losses

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 Importance of food safety standards
➢Gives assurance to our customers that the food is safe
➢Resource optimization- Reduced wastages, rework,
product failures
➢Compliance to regulations
➢Facilitation of product registration for exporters
➢Makes it easier to trade with big brand owners
➢Improved product consistency and sensory quality
➢opens doors to new markets and helps to protect existing
markets
➢Reduced litigation and legal fees
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 Session 3

Food safety standards

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Food safety- who's responsible?

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 Food safety standards along the food chain (farm to fork)
1. Feed and crop producers

2. Primary food manufacturers

4. Retailers and
food service outlets
5. Producers of
equipment,
packaging material, 3. Transport,
cleaning agents, storage operators and
additives and subcontractors
ingredients 23
Statutory and regulatory requirements
➢ Every country has different regulatory bodies that preside
over the definition and enforcement of domestic food
safety standards.

➢ In order to sell or manufacture food products in any given

country, domestic and international businesses alike are
subject to the food safety legislation and enforcement
measures of that nation.

➢ In the European Union, for example, food safety

legislation is detailed in Regulation (EC) 852. In the
United States, the Food Safety Modernization Act outlines
the legal requirements for food safety.

➢ In Kenya- KEBS requirements for standardization mark,

Kenyan standards, Public health act, Factories act, KRA
–taxes etc
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Food safety pyramid
BEST
PRACTICE

GFSI CERTIFICATIONS
(FSSC 22000, BRC
,GLOBAL GAP..) & US
FDA FSMA

ISO STANDARDS
ISO 22000

HACCP PRINCIPLES
GMP GHP GAP

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 HACCP- Hazard analysis critical control point
Food safety Hazard: A biological, chemical or physical agent in, or condition of
food with the potential to cause an adverse health effect.

Hazards arise from

• Inappropriate agricultural practices
• Poor sanitation along the food chain
• Lack of preventive controls in food
processing.
• Mishandling of chemicals
• Contaminated raw materials
• Improper storage and handling

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 7 principles of HACCP
HACCP is a system which identifies, evaluates and controls hazards which are
significant for food safety. Its based on these seven principles.

1. Conduct a hazard analysis and identify control measures for each hazard
2. Determine the critical control points (CCP)
3. Establish critical limits
4. Establish a monitoring system for each CCP
5. Establish corrective actions for critical limit deviations
6. Establish verification procedures
7. Establish documentation and record keeping.

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 HACCP Documents
Documents
1. Hazard identification and analysis documents
2. CCP determination
3. Critical limit determination
4. HACCP Plan
5. Policies and standard operating procedures.
6. Records

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▪ Food Safety Preventive Controls Alliance - provides programs to assist the food industry
particularly small and medium sized companies comply with the preventive control rules for
human and animal food mandated by the U.S Food and Drug Administration(FDA)
preventive controls for human food regulation –FSMA

▪ FSMA(Food Safety Modernization Act) is a food safety law signed into the US in 2011 to
ensure that food supply is constantly kept safe, it looks at preventing food contamination.

▪ The alliance supports safe food production for the U.S. market. Its composed of members from
the FDA, state regulatory agencies, the food industry and academia.

Preventive Controls Qualified Individuals (PCQI) at TQC

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Which standard for my food business?
Several factors will determine
1. Regulatory requirements in the country
2. Customer requirements
3. Target market

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Session 3

Road map to certification

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Road map to certification
Choice of food safety standard to implement

Gap Analysis of the existing system

Implementation plan based on the existing gaps

Training (Top Management training

Implementation training, Awareness training
Internal Auditors training

Documentation of the food safety system

(HACCP Manuals, Food safety manuals, SOPs etc.)

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Road map to certification – Cont.
Implementation of the food safety system

Internal Audit of the system

close the gaps (if any)

Third party certification

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The cost

The implementation costs to consider include

1. Internal costs- staff time, resources
2. Cost of consultancy- Documentation
3. Training programs
4. Cost of certification

Cost of certification depends on

➢ The size of your business
➢ The complexity of your processes
➢ Number of product categories

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 TQC Consultancy services
Food safety standards(ISO 22000,FSSC 22000,BRC,HACCP,GLOBAL GAP, US FDA FSMA)
ISO 9001 Quality management system
ISO 14001 Environmental management system
ISO 45001 Occupational health and safety management system
ISO 17025 Laboratory management system
ISO 27001 Information security management system
School food safety programme
Training & Consultancy
• Awareness training.
• Implementation Training.
• Top Management Training.
• Internal Auditors Training
• Root cause analysis Training
• Documentation - development of policies, manuals, SOPs etc.
• Guided Implementation.
• Internal Audits
• Pre-assessment or pre-certification Audit.
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CONTACTS
Stellah Ottaro
Food safety expert
Top Quest consultants limited
stellah.ottaro@gmail.com
info@topquest.co.ke
+254 721677031
www.topquest.co.ke

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Thank you

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Q & A

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