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What is ISO?
International Organisation for Standardization
An organisation that makes standards
Head office Geneva, Switzerland
Comprises of National Standard Bodies of over
130 countries, including BIS of India

HNG-Rishra is ISO 9001:2000 Certified


Company
ISO 9001 certificate is not for the product,
but for the overall process of the company (i.e.
Quality Management System)
HNG-Rishra is now going for ISO 22000:2005
Certificate
ISO 22000 is about Food Safety Management
System (and not for the product)
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What is Food?
Whatever we consume, including medicine, water
What is Food Safety?
Food Safety is related to the presence of foodborne hazards (physical, chemical, biological) in
the food at the time consumption

Example of Food Safety Hazards


Physical presence of glass fragments, insects,
dust in bottles
Chemical - presence of unwanted pesticide in
cold drinks, presence of excreta of birds in
bottles
Biological Fungal, Bacterial growth

Food safety hazards can occur at any stage


during harvesting
during processing
during packaging
during delivery
during storage at wholesaler/ retailer
Food safety to be ensured through the combined
efforts of all the parties; this also includes
producer/ manufacturer of equipment
manufacturer of packaging material
manufacturer of cleaning agent etc
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Being a producer of food packaging material (i.e.


glass containers), HNG-Rishra is also responsible
to maintain food safety
HNG-Rishra is going for ISO 22000 : 2005 to
ensure food safety standard is maintained
throughout the organisation (from raw material
storage to final despatch)

Different food safety hazards at HNG-Rishra


High Risk
Presence of glass fragments in bottles due to
breakage during loading, storing, transportation
Presence of glass fragments, packing material
fibers and dust in packing paper trays, shrink
wrapping plastic sheet and wooden pallets
Microbiological contamination (growth of yeast,
mold, bacteria) at cold end and ware house
Presence of insects, bird drops, free hairs,
nails, cobwebs etc at cold end and warehouse
Generation of critical glass defects
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Different food safety hazards at HNG-Rishra


Moderate Risk
Presence of non-ferrous particles in molten
glass like pieces of stone, bricks, pieces of broken
refractory, non-food grade glass etc.
Generation of major glass defects Oil marks
Low Risk
Mixing of jute strings, plastic, iron chip in
supplied raw materials
Presence of traces of swabbing oil in bottle
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To control these food safety hazards, entire


factory is divided into 3 risk zones
High Risk Zone - Cold end (from lehr exit to
shrink wrapping)
Moderate Risk Zone Warehouse
Low Risk Zone Rest of the company
How to control?
By framing Food Safety Policy and Objectives
to be followed by everybody
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Food Safety Policy


The Company believes in manufacturing glass
containers in safe and hygienic environment to
meet the requirement in the Food chain by,
Complying with statutory, regulatory guidelines
and food safety requirements of customer, if any.
Ensuring periodic verification of the effective
implementation and continual improvement of the
food safety management system.
Educating and motivating all employees to
contribute towards effective implementation of
food safety management system.
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Food Safety Objectives


To strive to produce and deliver safe and
hygienic glass containers.
To comply with statutory and regulatory
requirements related to food safety.
To strive to maintain good housekeeping
practices.
To enhance employees competence level related
to food safety through effective training.
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Good Practices Personal Health & Hygiene


For Employees working in High/ Moderate Risk
Zone
Ensure physical fitness. If suffering from any
diseases like effect of cold, skin, please consult
the medical officer at dispensary immediately.
Smoking, chewing pan masala, gutka, khani etc is
prohibited
Do not spit here and there, use spittoons.
Wash your hands with hand sanitizers every
time you re-enter into high/ moderate risk zone.
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Good Practices Personal Health & Hygiene


For Employees working in High/ Moderate Risk
Zone
Before starting your days work, please follow
the following steps
a) Wear clean cloths, shoes and pass through air
curtain before entering working area
b) Wash your hands with hand sanitizers before
entering working area
c) Use appropriate Personal Protective Equipment

Good Practices Personal Health & Hygiene


For Employees working in Low Risk Zone
Do not enter into high/ moderate risk zone,
without permission
Before entering high/ moderate risk, please
follow the following steps
a) Wear clean cloths, shoes and pass through air
curtain before entering working area
b) Wash your hands with hand sanitizers before
entering working area
c) Use appropriate Personal Protective Equipment
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What is expected from you?


Maintain good housekeeping all the time at your
working area.
Do not drink water or tea in manufactured
bottles at working place.
Always wear clean uniform and appropriate
Personal Protective Equipment
Wash your hands with hand sanitizers after
coming from toilets or after having food
If you see some abnormal things, please report
to concerned Incharge
If you have any suggestions to improve food
safety of bottles, please feel free to report to
concerned Incharge
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Advantage
Universal acceptance as a food safety conscious
company. Builds the corporate brand image.
Enhances customer satisfaction (reduces
occurrence of rejection, reduces the need for
testing/ checking before use, reduces customer
complaints)
May enable entry into new markets (export
market)
May enable pricing premium in certain situation
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