1 / 28

GOOD HYGIENIC REQUIREMENTS FOR AGRI. MARKET YARDS

GOOD HYGIENIC REQUIREMENTS FOR AGRI. MARKET YARDS. T. Appaji Rao Lead Auditor QMS, FOOD SAFETY, EMS,OHSAS BRC9Food) QCI Registered HACCP & FSMS Principal consultant. WHAT IS FOOD?. FSSAI describes ‘Food’ as :

quynh
Download Presentation

GOOD HYGIENIC REQUIREMENTS FOR AGRI. MARKET YARDS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. GOOD HYGIENIC REQUIREMENTS FORAGRI. MARKET YARDS T. Appaji Rao Lead Auditor QMS, FOOD SAFETY, EMS,OHSAS BRC9Food) QCI Registered HACCP & FSMS Principal consultant

  2. WHAT IS FOOD? • FSSAI describes ‘Food’ as : “Any substance, whether processed, partially processed or unprocessed, which is intended for human consumption and includes primary food to the extent defined in clause (zk), genetically modified or engineered food or food containing such ingredients, infant food, packaged drinking water, alcoholic drink, chewing gum, and any substance, including water used into the food during its manufacture, preparation or treatment but does not include any animal feed, live animals unless they are prepared or processed for placing on the market for human consumption, plants, prior to harvesting, drugs and medicinal products, cosmetics, narcotic or psychotropic substances THE QUALITY CATALIST

  3. WHAT IS FOOD SAFETY • Food which is free from ill-health causing hazards is called SAFE FOOD. • The hazards are biological, Chemical or physical elements. THE QUALITY CATALIST

  4. BIOLOGICAL HAZARDS • BACTERIA • YEAST • MOLD • VIRUS • PROTOZOA. THE QUALITY CATALIST

  5. CHEMICAL HAZARDS • EXCESS OF FOOD ADDITIVES • ADULTRANTS • NON PERMSSIBLE FOOD ADDITIVES • COLOURS • FLAVERS • STABILIZERS • RESIDUES • PESTICIDES • VETERINARY DRUG • CLEANING CHEMICALS THE QUALITY CATALIST

  6. PHYSICAL HAZARDS • THESE COME INTO FOOD DUE TO IMPROPER HANDLING OF FOOD BY PROCESSERS OR THROUGH WORK ENVIRIONMENT. THE QUALITY CATALIST

  7. BIOLOGICAL HAZARDS • Hazards occur ONLY if pathogenic vegetative cells or spores are in contact with the food at some time. • Cells must be able to grow to a number that can cause either infection or toxin production in a “reasonable” time frame THE QUALITY CATALIST

  8. TIME FACTOR IN BACTRIAL GROWTH THE QUALITY CATALIST

  9. Growth Potential of Bacteria IF WE LOOK AT -Escherichia Coli: Generation time 20 min under Suitable conditions in 48 hours: 48 X 3 = 144 generations No. of Bacteria after 48 hours = 2 144 = 2.2 X 1043 If 1 Bacteria weighs 10-12g the total weight is = 2.2X1043 X10-12 = 22,000,000,000,000,000,000,000,000,000Kg = 4,000 X Weight of earth!!!!!!!!?????? THE QUALITY CATALIST

  10. FOOD HAZARDS- CHEMICALS • Most common are pesticide residues- the agricultural practices in present day farming is usage of these chemicals unknowingly excess than what is prescribed- resulting in residues and the farm left outs given as fodder to cattle thereby detected in milk and milk products.

  11. FOOD HAZARDS- CHEMICALS • Next in line is Veterinary Drug residues- again farm practices adopted. farmers administering drugs, more often excess, leading to residues in milk & milk products. • Latest trend of hormone administration for more milk let down- a drug given as boon for calf mortality to letdown of milk to save cattle is taken for wrong practice

  12. LOCATION • Market yard should be located • on raised, • well drained site • safe from damage • by surface water • seepage water • not subjected to • floods • inundation.  

  13. LOCATION • It should preferably be in an area • away from the residential localities, • Factories • other industrial establishments • dairy and poultry farms, • kilns, • sources of fire, • garbage dumping grounds,   • slaughter houses, • hide curing centres etc.; • Away from the close vicinity of which is deleterious to the qualities and safe storage of agricultural commodities. • The structure shall be 150 m away from factories and other sources of fire, 300 m away from kilns, slaughter houses etc.  

  14. LAYOUT PLAN • The roads and parking spaces should be constructed to withstand the traffic of bullock carts/ lorries/ trucks without raising the dust and dirt which will contaminate the product. • Drainage arrangements for rain, waste and sewerage water should be made by means of covered surface or underground drains so that the product is safe from the contaminants.

  15. LAYOUT PLAN • Minimum provision for: • shops and small go-downs, • platforms for growers to dry, clean& display for auction, • The Roads must be of hard-surfacing is necessary to • avoid dust in the dry seasons • accumulation of mud and water in the rainy season.

  16. LAYOUT PLAN • Drying and Auction Platform • The platform surface should  be constructed about 0.3 m to 1 m above the ground level. This check the contamination from the floor. • Go-downs and Shop-cum-go-downs • Storage go-downs should be made • termite proof, • moisture proof, • rodent proof • bird proof.   • Steps should be taken to carry out periodical treatment with fumigation of stacks of grains to render it insect proof.

  17. LAYOUT PLAN • COLD STORAGE • This may be constructed in the market yards where perishable items are required to be traded • REFUSE BINS • The number of refuse bins shall not be less than one for every 10 carts or 50 tonnes of daily arrival. • The dimensions of each bin should be one meter diameter and one meter height with no bottom • placed on a platform 15 cm high above the ground.

  18. LAYOUT PLAN •  Urinals • Two nos. for every 50 persons.   • Latrines • Minimum of 2 nos. and one for every 50 persons.   • Taps • Minimum of 2 nos. and one for every 50 persons.   • Washing place • One for every 50 persons.   ALL THESE MUST BE AWAY FROM AUCTION/ DISPLAY/ STORAGE ARA

  19. LAYOUT PLAN • DRINKING WATER • Suitable arrangements for drinking water both for men and animals are to be made.   • VETERINARY DISPENSARY • This shall be provided in the market yards where the trading of animals also takes place.  

  20. MARKET YARD  AND GODOWN STRUCTURES   • PLINTH • This shall be generally kept  80 cm above the finished ground levels. The plinth shall be filled with good and selected earth and properly consolidated and compacted in layers.   • TERMITE TREATMENT • Proper pre-construction anti-termite treatment should be carried out.  

  21. MARKET YARD  AND GODOWN STRUCTURES   • RODENT CONTROL A Cement Concrete or RCC or stone slab projection at plinth level may be provided so that rats will not be able to enter the go-downs. Movable steps are to be provided so that they can be pulled away from the go-downs entrances when not required. .

  22. MARKET YARD  AND GODOWN STRUCTURES   • DOORS, WINDOWS AND VENTILATORS • Adequate doors, windows and ventilators shall be provided. Doors shall normally be of steel rolling shutters. Windows and ventilators can be either of good quality wood or of steel and may be glazed. Windows and ventilators should be provided with suitable mesh or grill so that when the shutters are closed, birds cannot enter the go-down.  

  23. MARKET YARD  AND GODOWN STRUCTURES   • FLOORING • The flooring should be damp proof, rigid and durable. Normally flooring provided will be 50 mm thick cement concrete 1:2:4 ratio mix over a base course layer of lean cement concrete of 1:5:10 ratio mix. A layer of bitumen asphalt of 80/ 100 or equivalent grade is spread uniformly at the rate of 1.67 kg/ sq.m between the two layers of cement concrete to make the flooring damp proof

  24. MARKET YARD  AND GODOWN STRUCTURES   • FINISHING • The internal faces of the walls shall be cement plastered. If the walls are of stone masonry, the external faces may be merely cement pAinted. •  The internal surfaces of walls shall be white washed and the external surfaces colour washed. All steel or wooden members of trusses, doors, windows and ventilators shall be provided with a primer coat and two coats of enamel paint of superior quality.

  25. WATER SUPPLY • The market yard should have a dependable source of potable water.  When the market yard is located close to a town where municipal water supply is available the same may be availed; otherwise suitable tube-well / bore-well • arrangements should be made for the provision of water.  An overhead storage tank which can provide water, at desired pressures in the distribution pipes should be constructed.  The pipeline should be underground to avoid damage.

  26. SEWAGE SYSTEM & GARBAGE DISPOSAL • Arrangements should be made for the market yard for collection of garbage/agricultural waste and disposal of sewage.

  27. Thank youfor your attentionYou can reach me atraoappaji@gmail.comMobile: 09810616657 THE QUALITY CATALIST & TQC INTERNATIONAL, INDIA

More Related