Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Pacitti,
Chain
retail
7/27/2009
A
R
K
E
T
MARKET TRENDS
and
OPPORTUNITIES
INPUTS
site
planting materials
labor
agro-chemicals
equipment
expertise
energy
water
INPUTS
machinery
labor
packinghouse
agrochemicals
Packaging
materials
expertise
transport
energy
water
INPUTS
plant site
labor
chemicals
Processing
equipment
expertise/technology
energy
water
M
A
R
K
E
T
I
N
F
O
TOTAL
QUALITY
RETURNS
PROFIT/
LOSS
M
COST
I
N
F
O
n
me
on
vir gi
e n un
al ia, f
gic ter
olo ac
Bi B
P
RHhysi
, te comp che
era mi
tur cal
e, en
air vir
mo o n m
ve en
me t
nt
7/27/2009
Cold
Temperature control to
assure food safety, I.e. minimize
and/or eliminate processes leading
to hazards presenting unacceptable
health risks to the final consumer*
microbial proliferation
adverse chemical changes in food
products
preserve nutritional quality
maintain sensory attributes
INFRASTRUCTURE
IT
Concerns:
Food safety
SPS for
Plant, animal access!
health
Quality (sensory)
Environment
Worker health and
safety
Food safety - paramount
RISK-BASED
DEFINITION
Food safety is the
assurance that
available food supply
does not pose any
unacceptable risk to
human health.
7/27/2009
http://www.praxiom.com/iso-22000-definitions.htm
SPS Benchmarks
Food safety
Codex standards
and related texts
Animal health
and zoonoses
World Animal Health
Organization (OIE)
standards, guidelines and
recommendations
Plant health international standards,
guidelines and recommendations
developed within the framework of the
International Plant Protection Convention
11
TRANSPORT MODE
COMMODITY
Air
Sea
Sea
container reefer ship
Land local
developing
countries
_________________________________________________________________________________________________________________________
FROZEN
bulk
Y*
Y
retail
Y
Y
CHILLED
bulk
Y
Y*
Y
retail
Y
Y
Y
_____________________________________________
7/27/2009
Cold Chain Conference, 27-29 July 2009
12
* Usually in holds; containerized Ma.
shipments
increasing
Concepcion
Claudio Lizada
_____________________________________________________________________________________________________________________________
_____________________________________________________________________________________________________________________________
HAZARD
Temperature > optimum
____________________________________________________________________________________________________________________________
COMMODITY
FROZEN
fruit, veg
microbial
fish
meat
CHILLED
fruit, veg
fish
meat
QUALITY DEFECT*
Temperature > optimum
< optimum
cold chain
interrupted
____________________________________________________________________________________________________________________________
FROZEN
microbial
microbial
microbial
mycotoxin
microbial
microbial
fish
meat
sensory
sensory
CHILLED
condensation,
disease
sensory
sensory
________________________________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________________________
7/27/2009
Chain pathogens
Conference, 27-29
2009 E. coli, etc.
* N.B.
covers bacterial toxinsCold
for such
as S.July
aureus,
condensation
sensory
sensory
sensory
13
14
PREREQUISITE PROGRAMS
Good Manufacturing Procedures
(GMPs)
provides the basic environmental and
operating conditions needed for the
production of safe, wholesome food
Sanitation Standard Operating
Procedures (SSOPs)
procedures that must be followed in
order to make sure that cleaning and
sanitation activities are performed
correctly
Public health
goals
Framework
for Food
Safety
Management
(IFT, 2002)
G
O
V
E
R
N
M
E
N
T
C
O
L
D
C
H
A
I
N
HACCP
I
N
D
U
S
T
R
Y
Heggum, 2005
20
Chilled Pork
TECHNICAL REFERENCE TR 20 : 2005
(ICS 67.020; 67.120) for the Cold Chain
management of chilled pork
Published by SPRING Singapore
intended for the application and
observance of temperature controls
in each sector of the Cold Chain for
chilled pork
recommendations and guidelines for
the proper Cold Chain management
of chilled pork from the abattoir,
transportation, storage, de-boning,
distribution, handling, retailing , and
thereafter purchase by consumers.
http://www.cfsan.fda.gov/~dms/prodgui3.html
e-CFR Data is current as of July 16, 2009
Title 21: Food and Drugs
PART 123FISH AND FISHERY PRODUCTS
Section Contents
Subpart AGeneral Provisions
123.3 Definitions.
123.5 Current good manufacturing practice.
123.6 Hazard analysis and Hazard Analysis Critical Control
Point (HACCP) plan.
123.7 Corrective actions.
123.8 Verification.
123.9 Records.
123.10 Training.
123.11 Sanitation control procedures.
123.12 Special requirements for imported products.
Subpart BSmoked and Smoke-Flavored Fishery Products
123.15 General.
123.16 Process controls.
Subpart CRaw Molluscan Shellfish
123.20 General.
123.28 Source controls.
http://www.inspection.gc.ca/english/plaveg/fresh/safsal/readeat_e.shtml
February 2008
Guidance for Industry
WHO, modified
Safe Food for All
SHARED RESPONSIBILITY
Good Practices: Primary
Producers/Distributors
Food Legislation
and Enforcement
Knowledgeable
Graduates
Educated/Knowledgeable Public
QA and Control of
Processed Food
Advice for
Industry/Trade
Consumer
Education
Discriminating/Selective Consumers
Appropriate Processes
and Technology
Consumer
Education
Expert Advice to
Government
Information
Expert Services to
Gathering/Research
Industry
INDUSTRY/TRADE
GOVERNMENT
Community
Participation
Research
Active Consumer
Groups
ACADEME
CONSUMER
FOURTEENTH CONGRESS OF
THE REPUBLIC OF THE PHILIPPINES
SENATE
S.B. No. _____________
_______________________________________________________
Introduced by SENATOR LOREN LEGARDA, SENATOR
MIRIAM DEFENSOR SANTIAGO, SENATOR RAMON
REVILLA JR., SENATOR ANTONIO F. TRILLANES IV AND
SENATOR MANNY VILLAR
_______________________________________________________
AN ACT TO ENSURE THAT FOODS AVAILABLE TO THE
PUBLIC ARE SAFE BY CONSOLIDATING THE EFFORTS OF
AND STRENGTHENING CONCERNED GOVERNMENT
AGENCIES AND OTHER PURPOSES
33