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Mr. Sardanais agribusiness specialist and corporate trainer. His qualifications are: PGDM (IIM-A), M.Sc. (Food Tech from CFTRI), B.Sc. (Dairy Tech.), Qualified ISO-9000 lead assessor and ISO-14000 lead assessor. |
He is Executive Director -- Centre for International Trade in Agriculture and Agro-based Industries (CITA), New Delhi. He is also a Director of Achievers Resources Pvt. Ltd., New Delhi. He has visited more than 400 food companies in Indian and abroad and has also presented and published more than 200 papers related to food processing industry. He is member of several committees of Ministry of Food Processing, Ministry of Health, BIS, and others.
He is also visiting faculty to IIM, Ahmedabad, FORE School of Management, New Delhi, and LBS National Academy of Administration, Mussoorie. His area of intensive research is 'WTO and its Impact on Food Industry'. |
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CONTENTS :
Sanitation and Hygiene Practices of Employees
in Food Safety
Human beings are involved at all stages of food chain i.e. produc tion, harvesting, packaging,transportation, loading, unloading, handling, etc. They are source of contamination. Illnesses associated with foods are primarily those transmitted by the faecal-oral route.
Critical Self Inspection and Employees Training
in Food Establishments
Careful inspection of the establishment, can help you to see if the operation could face quality as well as regulatory problems. Conducting "Self Inspection" in your own factory can help you to detect and solve compliance problems you might face before they got out of control.
Approach to Good Manufacturing Practices
Since ages food is an area of commercial interest to mankind. Food Safety was discussed in various ways in various societies. In recent years because of increased commercialisation and adoption of unhygienic habits for undue commercial gains, food hygiene has become a major issue of concern in international trade.
Common Sense in GMPs
Common sense is essential for understanding and solving quality problems arising from different socio-cultural situations. However, the main application is probably to be found in bridging the knowledge of people trained in different subjects but involved in similar areas of work.
GMP Requirements in Design, Construction and Installation of Food Processing Industry
In this article, I will discuss some of the design errors, commonly visible in many of the food factories, which are facing quality management problems. It is important to note that it is very difficult to ensure food safety and quality in badly designed food factories.
Role of Properly Designed Food Processing Equipment and Machinery in GMPs
Properly designed food factories can only provide protective covering but the role of properly designed machines is as vital as the quality of raw material. Food machines are contact surfaces in food establishment, any negligence while selecting food machines can be as fatal as selecting an inferior quality of raw material for processing.
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