Key Components of Food Safety Management System Role of Equipment Cleaning in Panko Bread Industry

Author: Pradeep Sahani, Prity Pant, H.C. Joshi, Ashok Kumar and Akansha Srivastava

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Abstract

Food safety and quality are paramount concerns in the global agri-food sector, extending from farms to food enterprises worldwide. In the panko bread industry, maintaining stringent food safety standards is essential to avoid contamination and ensure product quality. This paper examines the application of a Food Safety Management System (FSMS) focused on equipment cleaning, a critical factor in preventing foodborne illnesses. Specifically, the study emphasizes the importance of ISO 22000, a hybrid standard combining ISO 9001 and HACCP, which enhances food safety by integrating hazard analysis and critical control points across the supply chain. The synergistic application of ISO 22000, replacing separate GMP, HACCP, and ISO 9001 practices, is crucial for improving both food safety and international trade practices. The Food Safety and Standards Authority of India (FSSAI) was established as the supreme authority for standard-setting and regulating food production, distribution, and importation by the Food Safety and Standards Act of 2006. This paper advocates for comprehensive FSMS protocols, emphasizing quality control from raw materials to the final product, with a particular focus on the cleaning of production equipment. Effective FSMS implementation is vital for the consistent production of safe and high-quality panko bread, especially for micro, small, and medium enterprises (MSMEs), where food safety systems can be more challenging to implement

Keywords

Food safety, contamination, HACCP, Good Manufacturing Practices, Food Quality Assurance

Conclusion

The essential components of a robust Food Safety Management System (FSMS) within the panko bread industry, emphasizing the critical need for maintaining food safety at every stage of production. Regular microbiological assessments, particularly swab testing, have proven vital in minimizing contamination risks and ensuring consistent product quality, which is fundamental to stakeholder value. The identification and management of Critical Control Points (CCPs) throughout the panko production process are key strategies in reducing potential hazards, while the integration of Hazard Analysis and Critical Control Points (HACCP) with Good Manufacturing Practices (GMP) ensures that food safety is not compromised. GMP focuses particularly on the proper sanitation of equipment, which plays a crucial role in preventing contamination. Moreover, employee training and awareness programs are highlighted as an indispensable aspect of FSMS implementation, ensuring that all personnel are well-informed and compliant with food safety regulations. A comprehensive FSMS approach, covering the entire production process, ensures the consistent delivery of safe and high-quality products. While larger organizations may find FSMS implementation more feasible, small and medium enterprises (SMEs) face unique challenges. However, the paper stresses that even these businesses can mitigate food safety risks through well-structured FSMS practices, thus reducing the incidence of foodborne illnesses. Overall, systematic food safety management practices, combined with continuous employee training and adherence to integrated safety protocols, are crucial to the success of the panko bread industry in delivering safe and high-quality food products. Food safety is an evolving field, with new challenges and technologies emerging regularly. A robust FSMS must include mechanisms for continuous improvement, such as: •Regular internal audits. •Staying updated with new food safety standards and regulations. •Incorporating new technology, such as blockchain, to improve traceability. •Adapting production methods in response to new research or customer feedback. By establishing a rigorous Food Safety Management System, panko bread producers can ensure the safety, quality, and consistency of their product, while also gaining consumer trust and maintaining compliance with global food safety standards. A well-implemented FSMS not only reduces the risk of foodborne illnesses but also improves operational efficiency and competitiveness in the marketplace. The study on “Food Safety Management System- Equipment Cleaning in Panko Bread Industry” explores key factors necessary for maintaining food safety and quality. It stresses the importance of thorough equipment cleaning to prevent foodborne illnesses and advocates for an FSMS that incorporates Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP). The paper highlights the unique challenges small and medium enterprises (SMEs) face in implementing FSMS compared to larger organizations, which can increase foodborne illness risks. Continuous employee training and the use of technology, such as blockchain for better traceability, are also essential. Ultimately, the study emphasizes the need for a comprehensive FSMS to ensure the consistent production of safe, high-quality panko bread

References

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How to cite this article

Pradeep Sahani, Prity Pant, H.C. Joshi, Ashok Kumar and Akansha Srivastava (2024). Key Components of Food Safety Management System Role of Equipment Cleaning in Panko Bread Industry. Biological Forum – An International Journal, 16(11): 127-137