1. Introduction to Food Safety Management and GMP
Module 2
Introduction to Food Safety Management and GMP

2. Introduction to Food Safety Management and GMP: Presentation Outline
What is safe food and why is it important?
Codes of good practice combine collected principles of food safety
Good Manufacturing Practices (GMP) Programmes as a food safety management tool
Management responsibilities
Module 2 - Introduction to Food Safety Management and GMP

3. Why we should care about safe food
WHO estimates that foodborne and waterborne diarrheal diseases together kill 2.2 million people annually
Foodborne diseases and threats to food safety are a constantly growing public health problem.
Unsafe food leads to lack of trust both of food producers and products. Additional consequences are closure of food businesses, reduction of a country’s ability to trade and even elimination of whole food sectors.
Food safety management by all sectors contributes to the viability of food businesses and prevents the mentioned negative socio-economic outcomes.
Module 2 - Introduction to Food Safety Management and GMP

4. What is safe and suitable food?
Safe food
free from biological, chemical and physical matter that could cause illness or injury
Suitable food
produced, prepared, and packaged according to regulatory standards, and/or specific customer requirements , or that meets a defined claim
Safe food is free from biological, chemical and physical matter that could cause illness or injury.
All foods should be safe.
In addition, criteria of suitability may be defined. These refer to food
that has been produced, prepared, and packaged according to regulatory standards,
and/or specific customer requirements , or
that meets a defined claim (i.e. product is low in cholesterol).
Module 2 - Introduction to Food Safety Management and GMP

5. Introduction to Food Safety Management and GMP : Presentation Outline
What is safe food and why is it important?
Codes of good practice combine collected principles of food safety
Good Manufacturing Practices (GMP) Programmes as a food safety management tool
Management responsibilities
Module 2 - Introduction to Food Safety Management and GMP

6. Codes of good practice are a basis for food safety
Codes of good practice comprise the fundamental principles, procedures and means needed for safe food production.
Codes of good practice comprise the fundamental principles, procedures and means needed for safe food production.
Codes of practice have been developed by industry, governments, and international governmental and non-governmental organizations.
The materials of this training course are based on codes of practice as recommended by Codex Alimentarius ( These harmonized food standards provide internationally agreed upon guidelines based on current best scientific and technical knowledge.
Module 2 - Introduction to Food Safety Management and GMP

7. Codes of practice can cover specified aspects of food production
Codes of good practice might focus
on specified parts of the food chain or
on one specific product or group of products
Numerous codes of good practice exist. Some focus on specified parts of the food chain such as:
Good Agricultural Practices (GAP) for primary producers (
Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) for food processors (
Good Distribution Practices (GDP) for distributors.
Others focus on one specific product or group of products. An example would be the Codex Code of Practice for Fish and Fishery Products ( A large collection of such codes are provided in the Codex database (
Module 2 - Introduction to Food Safety Management and GMP

8. Codes of good practice are applied in food legislation
Many governments incorporate Codex guidelines and recommendations into their food legislation.
In their attempt to minimize food borne illness most governments incorporate Codex guidelines and recommendations into their food legislation.
Food safety authorities demand that food processors identify and control steps that are critical to food safety. Compliance with this demand requires a documented food safety and quality management system.
Failure to comply with legal requirements may result in fines, closure or even jail.
Adopting GMP also benefits businesses as transparency, organization and training requirements will lead to a competitive advantage.
Failure to comply with the legal requirements may result in fines, closure or even jail.
Module 2 - Introduction to Food Safety Management and GMP

9. Introduction to Food Safety Management and GMP: Presentation Outline
What is safe food and why is it important?
Codes of good practice combine collected principles of food safety
Good Manufacturing Practices (GMP) as a food safety management tool
Management responsibilities
Module 2 - Introduction to Food Safety Management and GMP

10. Module 2 - Introduction to Food Safety Management and GMP
Codex General Principles of Food Hygiene cover all areas of concern to food safety
Note: This training will focus on the food safety aspects of GMP which are referred to as Good Hygienic Practices (GHP).
HACCP is dealt with in the next section of this DVD.
Module 2 - Introduction to Food Safety Management and GMP

11. Food Safety Management include safety and quality aspects
GMP
Safety and Quality Management Systems include
Quality aspects:
company-internal requirements,
legal/mandatory requirements,
customer requirements
Safety aspects:
and
GHP HACCP
GHP - essential principles of food hygiene applicable throughout the food chain to achieve the goal of ensuring that food is safe and suitable for human consumption
HACCP - system which identifies, evaluates, and controls hazards which are significant for food safety. A solid GHP system is a prerequisite to implement HACCP.
Quality aspects include company-internal requirements such as those for marketing purposes, legal/mandatory requirements (i.e. grading of fruit according to quality; no misleading labelling; etc.) and customer requirements (i.e. low in fats).
Module 2 - Introduction to Food Safety Management and GMP

12. Codex General Principles of Food Hygiene are the reference for food safety management
GMP
Safety and Quality Management Systems include
Quality aspects:
company-internal requirements,
legal/mandatory requirements,
customer requirements
Safety aspects:
and
GHP HACCP
GHP - essential principles of food hygiene applicable throughout the food chain to achieve the goal of ensuring that food is safe and suitable for human consumption
HACCP - system which identifies, evaluates, and controls hazards which are significant for food safety. A solid GHP system is a prerequisite to implement HACCP.
Quality aspects include company-internal requirements such as those for marketing purposes, legal/mandatory requirements (i.e. grading of fruit according to quality; no misleading labelling; etc.) and customer requirements (i.e. low in fats).
Safety aspects are based on Codex
Module 2 - Introduction to Food Safety Management and GMP

13. Developing a GMP Programme
Safety and Quality Management Systems include
Quality aspects
Safety aspects
and
GHP +
HACCP
Safety aspects are based on Codex
Good Manufacturing Practices indicate conformance with codes of practice, industry standards, regulations and laws concerning production, processing, handling, labelling and sale of foods decreed by industry, local, state, national and international bodies with the intention of protecting the public from illness, product adulteration and fraud.
Company GMP Programmes cover both the safety and quality aspects of food production. They describe the principles, procedures and means needed to create an environment suitable for the production of safe food.
Company GMP Programmes
Module 2 - Introduction to Food Safety Management and GMP

14. Demonstrating GMP requires documentation
Quality aspects
Safety aspects
Safety and Quality Management Systems include
and
Safety aspects are based on Codex
HACCP
GHP +
Good documentation is an essential part of the quality assurance system and is key to operating in compliance with GMP requirements.
Documentation (instructions, directions or requirements, and records/reports) may exist in a variety of forms, including paper-based, electronic or photographic media.
It is important that all documentation is free from errors a clear to understand.
The main objective is to establish, control, monitor and record all activities which directly or indirectly impact on all aspects of the quality.
A variation on how to arrange areas of concern in consistence with Codex is demonstrated in the supporting document “Developing a GMP Programme to manage food safety”.
Demonstrating compliance with GMP procedures requires writing down how all aspects and areas of concern are managed.
Module 2 - Introduction to Food Safety Management and GMP

15. GMP Programmes are a source of collected know-how of an organization
A GMP programme provides a framework to manage food safety and for each covered production site or product should describe
organizational structures and responsibilities,
procedures and processes, and
available resources.
GMP programmes should be adapted and improved by performing regular audits, reviews and updates.
The aim is to create a valuable internal source of know-how and also to be able to demonstrate to auditors or customers how the topics of concern are managed and controlled.
The advantages of a well structured document system are listed in the supporting document “Developing a GMP Programme to manage food safety”.
Create a valuable internal source of know-how
Module 2 - Introduction to Food Safety Management and GMP

16. The effective use of GMP know-how is a competitive advantage
Following good practices will contribute to the economic viability of a food business by
raising customer confidence,
minimising risk of costly food recalls,
creating a workforce that understands the concept of safe food production, and
reducing waste during the whole production process
The know-how collected in a GMP programme turns into a competitive advantage when personnel understand their role and importance.
Module 2 - Introduction to Food Safety Management and GMP

17. Introduction to Food Safety Management and GMP: Presentation Outline
What is safe food and why is it important?
Codes of good practice combine collected principles of food safety
Good Manufacturing Practices (GMP) Programmes as a food safety management tool
Management responsibilities
Module 2 - Introduction to Food Safety Management and GMP

18. Successful GMP requires management commitment
Producing safe food is a management responsibility. Management must be committed to food safety and provide solutions that prevent food safety hazards.
Module 2 - Introduction to Food Safety Management and GMP

19. Management must be aware of food safety risks
Management has different possibilities of assessing food safety concerns:
Customer complaints
Discussion with staff involved in food safety
Audit feed-back
Evaluating number of food safety mistakes made in each department
Customer complaints via complaints service and/or sales personnel feed-back.
Close cooperation with staff involved in food safety through meetings and discussions.
Audit feed-back and discussion with personnel that has performed audits.
Assessing in which department food safety relevant mistakes happen.
Module 2 - Introduction to Food Safety Management and GMP

20. Management tools to implement a standard of food safety
Written and oral communication
Authority to personnel
End-of-year evaluation
Audits
Budgeting resources
The following tools when applied consistently will improve the level of food safety in a food business:
Written and oral communication of commitment to food safety to all personnel, suppliers and customers
Giving authority to personnel at different hierarchy levels to ensure that food safety requirements are met.
Including food safety improvements in end-of-year evaluation of relevant departments. Such as the reduction of customer complaints in production and delivery.
Audits: listening to audit feed-back; demanding audit focus on areas of concern; ensuring that audits are performed regularly and with the necessary care.
Budgeting resources for improvement of food safety standards of equipment and facilities.
Module 2 - Introduction to Food Safety Management and GMP

21. Management must promote effective training
Only constant coaching/training will influence the behaviour of people.
Training starts on the first day of work.
Fear does not lead to better behaviour.
Motivate personnel to get them committed to food safety. Give them the confidence to point out food safety inconsistencies.
Motivate, give incentives, praise and
NEVER GIVE UP
Module 2 - Introduction to Food Safety Management and GMP

22. Introduction to Food Safety Management and GMP: Conclusions
Foodborne diseases and threats to food safety are a growing public health problem.
Codes of good practice cover the fundamental principles, procedures and means needed for producing safe food.
The management of food safety and quality is demonstrated by establishing documented GMP programmes.
Governments can consider using the Codex General Principles of Food Hygiene as a basis for their food safety policies.
A business’ commitment to food safety starts at management level.
Foodborne diseases and threats to food safety are a growing public health problem.
Safe food is defined as free from biological, chemical and physical matter that could cause illness or injury.
Codes of good practice cover the fundamental principles, procedures and means needed for producing safe food.
The materials of this training course are based on codes of practice as recommended by Codex Alimentarius.
The management of food safety and quality is demonstrated by establishing documented GMP programmes.
Governments can consider using the Codex General Principles of Food Hygiene as a basis for their food safety policies.
A business’ commitment to food safety starts at management level.
Module 2 - Introduction to Food Safety Management and GMP 22

23. YOU ARE HERE
You have now completed Module 1 Introduction to Food Safety Management and GMP of Section 2 Applying GMPs after reviewing any supporting documents and links you desire, please proceed to Module 2 Primary Production
Prior to starting Module 2 Primary Production we suggest that you review the following two presentations
Key Concepts of Food Microbiology
Key Concepts of Chemical Hazards
Module 2 - Introduction to Food Safety Management and GMP