Masafi Bread & Biscuit Industries Limited

Internal Training session of MBBIL
Organized by : Quality Control Department

ALHAMDULILLHA, TODAY GOB AUDIT SUCCESSFUL.....

during HACCP & GMP Audit time

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Classification of Food Safety Hazards: There are four types of hazards that you need to consider:
1. Microbiological hazards
Microbiological hazards include bacteria, yeasts, moulds and viruses.
2. Chemical hazards
Chemical hazards include water, food contact materials, cleaning agents, pest control substances, contaminants (environmental, agricultural and process e.g. acrylamide), pesticides, biocides and food additives.
3. Physical hazards
Physical hazards include glass, packaging, jewellery, pest droppings, screws etc.
4. Allergens
This refers to the risk associated with the unintended presence of one or more of the 14 EU listed food allergens due to cross-contamination.
https://www.fsai.ie/food_businesses/haccp/types_of_hazards.html

During Audit time......
Auditor: CU Certification LTd.

https://m.facebook.com/898056500307839/photos/a.1103440936436060.1073741829.898056500307839/1372770056169812/?type=3

Dairy Products as Source of -I-Converting -Inhibitory (Ace-I) Peptides
_______________________________________________
The benefits derived from the protein component of dairy products on human are now widely acknowledged. These are the result of the close association between milk quality and activity of starter and non-starter bacteria, which leads to generation of secondary with healthpromoting properties. @ https://www.omicsonline.org/open-access/dairy-products-as-source-of-angiotensiniconverting-enzymeinhibitoryacei-peptides-1948-5948-1000e131.php?aid=90486

May this Ramadan be month of blessings,
A month full of forgiveness's & guidance for you and your family !!

Training on hygiene of machineries for the dept of Maintenance at Masafi conference room.
Arrange By : Quality Control Department
Date: 23/05/2017.

Training on Personal Hygiene
Date: 29.03.2017
Organized by : Quality Control Department

http://foodsafety-experts.com/food-safety/aflatoxin-detection/

Aflaxotins - a widely underestimated toxin in food - Food Safety Experts Introduction There are a lot of different mould contaminations on food possible. Do you know which moulds can be a problem for human health in your products? And what is the underlying dangerous aspect of the presence of certain moulds … Continue reading →

Implementing HACCP Based FSMS According to ISO 22000:2005
ISO 22000:2005 is an International Standard published on September 01, 2005. It is designed to ensure safe food supply chains worldwide. It specifies the requirements for any organization in the food chain. It provides a systematic and proactive approach to identification of food safety hazards and development and implementation of control measures. The purpose of this standard is to improve the efficiency of the production process, reduce wastage, satisfy its customer and ensure that a food product remains wholesome and safe before it reaches the end-users.

Food safety is a concept that food will not cause harm to the consumers when it is prepared and/or eaten according to the intended use. Food safety is the joint responsibility of the customers and end-users, company and the government to ensure that processed foods or food products remain free from hazards and safe when consumed. So training on the ISO 22000:2005 Internal Standard will enable the concerned parties to know their roles, responsibilities as well as their duties.

How participants will benefit after the course:
The training will enrich the participants with advance knowledge on the various aspects of the food safety management system including the scope of the standard. It will make them aware of the requirements of the International Standard for a food manufacturing organization and how an organization can implement the system within the shortest possible time.

Participants will also learn how to implement the food safety management system in their respective organizations and obtain tangible benefits from the implemented system. The external certification will bring confidence of the general public about the quality and safety of the products and the commitments of the organization to food safety and bring international recognition in case of export.
Contents of Training:

1. What is ISO?

2. Evolution of ISO Standards

3. Evolution of ISO 22000 family of standards

4. Highlights of ISO 22000:2005

5. Benefits of implementing ISO 22000:2005

6. What is food safety and what is a food safety hazard

7. Basic concepts of food safety

8. What is HACCP

9. Development and principles of HACCP

10. Food GMP (General principles of food hygiene, codex alimentarius)

11. Introduction to ISO 22000

12. Key elements

13. Scope of ISO 22000:2005

14. Evolution of quality management

15. Harvesting fruits of process management

16. Principles of ISO 22000 Food Safety Management System

17. Requirements of ISO 22000 International FSMS Standard
- General requirements
- Document requirements
- Management Responsibility
- Food Safety Team leader and Food Safety Team
- Emergency Preparedness
- Resource Management
- Planning and Realization for Safe Products (Prerequisite Program-PRPs, OPRPS, Hazard Analysis, HACCP Plan etc)
- Validation, Verification and Improvement of the FSMS

18. Implementation of Life Cycle

Phase A:
- Planning and preparation (Status Audit to identify the gaps, Project Planning, Top Management Awareness, Core Team Training, Customer Satisfaction Survey, Documentation Kick off)

Phase B:
– Documentation (Mandatory documentation, Prerequisites, FSMS procedures, SOPs, SWPs, PRPs, OPRPs, Preliminary steps to hazard analysis, HACCP Plan, Listing FSMS procedures, SOPs, SWPs, formats, templates etc.)

Phase C:
– Implementation (Awareness to employees, Display of FSMS Policy & Objectives, Monitoring of data gathering, Data analysis, Setting targets, Defining improvement plans, Reviews on improvements by Management, Training of Internal FSMS Auditors, Selection of Certification body)

Phase D:
– Verification and Audits (1st Internal audit, Corrective action, Follow-up audit, 1st Management review, 2nd Internal audit, Corrective action, Follow-up audit, 2nd Management review)

Phase E:
– Certification (Submission of FSMS procedures & HACCP Plans for document review, Pre Assessment Audit, Corrective action, 3rd Management, Review, Certification audit, Corrective action and Issuance of Certificate)

(collected)

Happy New Year to all.......

After a successful completion of workshop that entitled "FOOD SAFETY & QUALITY " that arrange by WFP at WFP country office, Dhaka

High Energy Biscuits | WFP | United Nations World Food Programme ...
https://www.wfp.org/content/high-energy-biscuits
High Energy Biscuits are wheat-based biscuits which provide 450 kilocalories of energy and at least 10 grams of protein per 100 grams.

High Energy Biscuits | WFP | United Nations World Food Programme - Fighting Hunger Worldwide High Energy Biscuits are wheat-based biscuits which provide 450 kilocalories of energy and at least 10 grams of protein per 100 grams. They are fortified with vitamins and minerals.(Copyright: WFP/Rein Skullerud)

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দেশে বিস্কুটের বাজার ৫ হাজার কোটি টাকার দেশের উদীয়মান ও দ্রুত বর্ধনশীল শিল্পের মধ্যে অন্যতম বিস্কুট শিল্প। বর্তমানে দেশের চাহিদা মিটিয়ে আন্তর্জাতিক বাজারেও রফতানি হচ্ছে বাংলাদেশের বিস্কুট। এখন পর্যন্ত মাঝারি ও বড় মিলিয়ে এ খাতে শতাধিক শিল্পপ্রতিষ্ঠান