The organization is committed to being a proactive, worldwide provider and facilitator in the development
The Hazard Analysis and Critical Control Points (HACCP) system classifies risks to consumers into three categories—biological, chemical, and physical—and it emphasizes preventing, reducing, or eliminating high-risk biological hazards. Food safety professionals, as a result of years of education, experience, and audits to the HACCP system, often relegate physical hazards to lower risk status, primarily controlled through the metal detector and supplier approval programs.
However in certain cases foreign material are unavoidable. Hence it is very important to investigate & analyse the foreign material present in product which can help to eliminate the cause.
About the speaker :
Kumud Kushwaha holds master’s degree in microbiology and is currently leading regulatory management for Pharma QC, F&B & Environment Testing at Merck Life Science supporting advocacy & surveillance for APAC countries. With over 15 years of experience involving manufacturing & corporate roles in various FMCG companies. Prior to working with Merck, was responsible for set up of greenfield lab project (1.4 MM USD) involving designing to operation (QMS) followed by Operational Excellence in laboratory for Mars International. Also worked as Microbiologist Subject Matter Expert with Coca-Cola India & Pepsi Foods, where she was responsible for conducting capability enhancement programs for microbiologists like global microbiology training, troubleshooting along with microbiology risk assessment programs to curb microbial spoilage & low-cost proficiency testing programs for INSWA regions. She is also member of FSSAI Method Review Group.