Introduction to Food Safety

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A. Food Safety and H.A.C.C.P.1.Food Safety
Requirementsby Melina Jordan
1. Introduction to Food Safety
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Melina Jordan

• Agronomist, specialist in Food Science and
  Technology, with postgraduate studies in France
  (Université Paris VI) and the Department of
  Biology (AUTH) in the fields of Science and
  Biotechnology. She was trained at Nestlé Research
  Center in Switzerland and France in chocolate and
  yogurt projects. In the past Melina served as a
  Research Associate at the Technological
  Educational Institution (Department of
  Agriculture) and as Assistant staff in the
  Department of Biology in Aristotle University of
  Thessaloniki. She has also been working for many
  years as a Teacher in a Public Professional
  School of Bakery - Confectionery. She has
  significant experience in Quality Control
  Management of food industries. Melina is a
  Certified Instructor of Hellenic Food Authority,
  a Certified Olive Oil Expert and an Inspector of
  Systems Standards ISO 9001, ISO 22000, BRC. 
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Food Safety Standards (part I)

• They are developed by government bodies and non
  governmental organizations.
• The ultimate aim of these standards is their
  implementation by the food industry in order to
  comply with the legislative and regulatory
  requirements

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Food Safety Standards (part II)

• standard conditions of use
• information provided to the consumer
• probable immediate or delayed effect on health
• cumulative toxic effects
• consumers food sensitivity

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Food Safety Management (part I)

• 1. H.A.C.C.P. (Hazard Analysis Critical Control
  Points)
• the purpose of HACCP is to recognize the
  potential risks in food products in order to
  reduce them to a safe level.

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Food Safety Management (part II)

• 2. BRC (British Retail Consortium) produce
  standards in food safety and quality that
  manufacturers and suppliers in the retail
  industry have to comply with, especially in the
  UK.

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Food Safety Management (part III)

• 3. IFS (International Featured Standards) is a
  standard which concerns all food producers in the
  retail and wholesale industry, especially in
  France and Germany. It is applied to all stages
  of food processing with the exception of primary
  production

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Food Safety Management (part III)

• 4. ISO 22000 is a Management system regarding
  food safety requirements in the food industry
• 5. ISO 9001 is a Quality Management System
  standard that aims at the constant improvement of
  product quality

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Benefits of safe food (part I)

• cost reduction and profit increase
• improvement of productivity
• improvement of quality characteristics
  (organoleptic characteristics)

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Benefits of safe food (part II)

• improvement of a company's reputation
• customer satisfaction
• business success (increasing customers and
  profit)
• accordance with the regulations

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Unsafe food

• It can cause
• legal penalties, fines and / or closure of
  business
• job Loss
• defamation, complaints, loss of reputation
• customer loss

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Summary of 1st Lecture

• Food Safety Standards
• Food Safety Management
• Benefits of Safe foods