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Standards
Certification
Education & Training
Publishing
Conferences & Exhibits
National Symposium on
Automation & Digital Transformation of
Food & Beverage Industry26th & 27th February 2016
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Dr Alok Kumar SrivastavaChief Scientist
CSIR- Central Food Technological Research Institute (CFTRI), Mysore
[email protected], [email protected]
Challenges and Complexities in Quality, Hygiene,
Compliance in Food and Beverage Industry
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Academic- Ph. D. (Food Science), University of Mysore, Mysore
- M. Tech. (Post Harvest Process & Food Engineering), GBP Uni. Agril & Tech, Pantnagar
Working with:- Food Safety & Analytical Quality Control laboratory,
CSIR-Central Food Technological Research Institute (CFTRI), Mysore
Association:- Member, Scientific Panel of FSSAI on “Food Contaminants”
- Member, FAD-15 of BIS on “Standardization towards Food Hygiene and Food Safety”
Dr. Alok Kumar Srivastava
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• Food Chain- Dynamics and Challenges
• Food Safety Hazards
• Food Safety Control Systems
• Automation in Food Safety Surveillance
• Strategies and Way forward Safe Food-Chain
Agenda
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Changing Dynamics of Food
Food Industry - one of the most powerful industry, worldwide
Foods transported thousands miles away from production center
No more barriers of traditional and ethnic food habits
Food Industry has important role in Indian economy
Indian Food industry-Greater potential for major stake in world market
Unique features of food industry :
- Variation in raw material – seasonal and geographical
- Biological / dynamic / perishable nature of food
- Storage and environment effect
- Microbial and toxin development
- Use of additives etc
Complex diverse food supply- Convenience food, Organic, Functional foods / nutraceuticals, GM foods
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Food attributes
Safety
Quality
Nutrition
Sensory, Physical,
Kinesthetic and Other
dimensions
Macro-&
micro-nutrients
Microbiology, Additives, Contaminants, Toxins, Environmental pollutants,Adulterants
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Quality Characteristics of Food
• Quantified characteristics essential for Quality Assurance
• Consumer Perception: Wholesome, Nutritious, Safe
• Sensory and physical attributes:
Appearance, colour, shape, flavour, taste, etc
• Kinesthetic attributes:
Texture, mouthfeel, viscosity, consistency
• Hidden attributes:
Nutritional value, microbial safety, shelf life
Other dimensions of Quality:
Performance, reliability, conformance and durability
Causes for variation: Raw material, process, working conditions
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Hazards in Food Chain
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Surveillance and Reporting: Needs strengthening
- ICMR, NCDC, INFOSAN
Adulteration: Still the major concern
Mid-day meal: Hygiene & Sanitation
Artificial ripening of fruits: Unpermitted chemicals
Pesticide Residues: Beverages, Fruits & Vegetables
- IARI lead All India Monitoring project
Use of unpermitted and Excess Food Colours
Spurious liquor
Hygiene & Sanitation: Food infection & food poisoning
Heavy metal toxicity
Scares of Melamine, Sudan dye, Synthetic milk
Food Safety: Major Scares in India
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• Increasing burden of food borne illness.
• Rapidly changing technologies in food production, processing and
marketing.
• In view of open International food trade, need to harmonize food
safety and quality standards/regulations for their implementation
and compliance– GM food, Novel foods, Nutraceutical, Supplements
• Safety Assessment: Indian bio-diversity – herbs/botanicals
• Developing control system based chain to yield quality & safe food
Managing unique & challenging diversity in food business operation(Multinational to street cart)
Validating tall claims of food bio-actives
Food Additives : Safety standards
India specific Risk Assessment studies
Surveillance mechanism, capacity building - QA analytics andeffective implementation of FSSA
Challenges in Food Chain
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Food Regulatory System in India
FOOD LAWS(INDIA)
MANDATORY
VOLUNTARY
STANDARD WEIGHTS AND MEASURES ACT
PFA
BIS
AGMARK
Food Safety &
Standards Act 2006 &
Its Rules &
Regulations 2011
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GHP describes the basic hygienic measures and covers:
Hygienic design & construction of food manufacturing premises
The hygienic design, construction and proper use of machinery
Cleaning and disinfection procedures (including pest control)
General hygienic & safety practices in food processing including:
- the microbial quality of raw foods
- the hygienic operation of each process step
- the hygiene of personnel and their training in thehygiene of safety of food.
CAC/ RCP 001/1969: Code of Practice of General Principles of Food Hygiene.
CAC/RCP 023-1979: Hygienic Practices for low-acid & acidified low-acid canned food
CAC/RCP 039-1923: Hygienic practice for Aseptically Processed low-acid food
CAC/RCP 042-1995: Code of hygienic practice for spices & dried aromatic plants
CAC/RCP 043-1995: Preparation & sale of street vended foods.
CAC/RCP 046-1976: Refrigerated Packaged Foods with extended shelf-life.
Good Hygienic Practices (GHP)
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Principles of HACCP
Hazard Analysis to Identify potential points in process,
which may adversely effect food quality & safety
Determine Critical Control Points (CCP)- Decision Tree
Establishing measurable and safe operating limits.
Development of procedures to Monitor control of CCP
Establish CA, if monitoring indicate CCP not under
control
Verification Procedure for effective working of HACCP
Establish procedure documents & application records
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Pre-requisite Program (PRP)- Foundation of HACCP
Codex Alimentarius (Alinorm 97/13, 1997): “Prior to HACCP application,
sector should be operating as per Codex principles of Food Hygiene,
GMP, appropriate food safety legislation.
Cleaning & Disinfection Pest Control
Water & Air Quality Temperature control
Personnel hygiene, health and education
Structure and infrastructure
Technical maintenance and calibration
Waste Management
Control of raw material Management of product info
Traceability Work Methodology
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Risk Assessment
Hazard identification
Hazard characterization
Exposure assessment
Risk Characterization
Risk Communication
Interactive exchange of
information and opinions
Risk Management
Assess control options
Select and implement
appropriate options
Risk Analysis - Foundation for Food Safety
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Emerging stronger Role of sensor based
automation in food safety surveillance
Sensor based devices on spoilage, based on VOCs
Smart packaging sensors with chemically modified carbon nano-tubes, having ability to carry electric current.
Carbon nano-tubes modified by coating metal containing metalloporphyrins with cobalt at core, which binds with nitrogen containing compounds like amines.
Post binding, increase in electrical resistance measured.
Surface Plasmon Resonance (SPR) biosensors with array of DNA probes, micro-spotted for rapid detection of bacterial pathogen specific nucleic acids.
Polymer based nano-photomic sensor chips
Active Packaging with additives, capable of scavenging / absorbing gases
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Strategies and Way-Forward
Validation of sensor based rapid methods - important.
Regulation support- detection methods, toxicity study,
labeling needs
Enhance Surveillance & Early warning system
Capacity building of state health departments
Establishment of National Electronic Network for rapid
finger print comparison of inter-state food borne
outbreak
Implementation of HACCP
Studies on India specific Risk assessment and Risk
Management
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RASFF Alerts :
Decreasing trends of aflatoxins in peanuts Demonstrate the efficacy
of Food Safety enforcement in India
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2011 2012 2013
Decreasing trends on Aflatoxin Alerts
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Government Industry / Trade Consumer
Food Legislation &
Enforcement
Good Practices by Primary
Producers and Distributors
Educated and
Knowledgeable
Public
Guidelines for Industry/
Trade
Quality Assurance and Control
of Processed Foods
Discriminating and
selective consumers
Consumer Education Appropriate Process and
Technology
Safe Food Practices in
Home
Information Gathering and
Research
Trained Managers and Food
Handlers
Community Participation
Provision for Health related
services
Informative labelling Active Consumer Groups.
Concluding……..
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Thanks for your Attention