Food Safety Audit and Assessment
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Transcript of Food Safety Audit and Assessment
Best Practice Approaches to Ensure you are Ready for Food Safety Audit and Assessment
Bill McBride
Chairman, GFSI Auditor Competence Scheme Committee
FHA 2014 International Conference Singapore, April 8th, 2014
Bill McBride - Who am I?
• Based in Sydney, Australia
• Chairman of the GFSI Auditor Competence Scheme Committee
• Asia Pacific Representative for SQF program
• CEO of Foodlink Management Services since 1998
• Forty years experience in food and beverage manufacturing, quality management, food safety systems.
1. Food Safety Audits – the good, the bad, and the ugly
2. Understanding the jargon – ISO, HACCP, GFSI, SQF, BRC, FSSC, certification, accreditation, etc
3. Selecting the right standard for your industry, customer, and business
4. Being ‘audit ready’ – what does it mean?
5. General discussion. Answering your questions. Where do you get more information?
Masterclass Agenda
1. Food Safety Audits:
the good, the bad, and
the ugly
Hi, I’m from the audit agency, and I’m here to
help you….
Criticism of Food Safety Auditing
“There is a long and spectacular history of food safety failures involving third-party audits (and inspections). Many
foodborne illness outbreaks have been linked to farms, processors and retailers that went through some form of
certification”.
“…the system of third-party audits can work, but when it
fails, it fails spectacularly.”
Source: Bites <[email protected]>;
Doug Powell <[email protected]>
5
“To many food businesses, food auditors are the lowest form of life, parasites feeding off businesses, and often as much of a
food safety hazard as anything identified within their products or processes.
Unfortunately some food safety auditors reinforce this image by demonstrating their technical skills without any regard for a requirement for customer service or communication skills.”
“The Reality of Multiple Audits – An Industry Perspective”
Presentation to the 8th Australian HACCP Conference,
September, 2001
6
• The farm whose cantaloupes were behind the nation's (USA) deadliest food-borne illness outbreak in 25 years got a top score — 96% — from a firm auditing the plant's sanitation practices six days before the first person fell ill.
• The Listeria outbreak that killed 33 people and sickened over 100 people began on July 31, 2011. The site was audited July 25, 2011.
• The rating has once again helped raise questions about the credibility of so-called third-party audits.
Source: Elizabeth Weise, USA Today,
Oct 20, 2011 7
• Seattle food safety lawyer Bill Marler, whose firm is representing the families of nine people who died in the outbreak and 26 who were sickened, said he has never sued a third-party audit firm but is thinking this might be the time to do it.
• The auditing companies not only get paid by the people they're auditing, but insulate themselves from liability through their contracts, Marler said.
• "Basically (the contracts) say something to the effect that, 'Yeah, we're auditing you, but we're not responsible if something goes bad.'"
Source: Elizabeth Weise, USA Today,
Oct 20, 2011 8
The Auditor’s Defence?
• An audit is only a “snap-shot” in time
• The supplier is responsible for food safety, not the auditor or audit agency
• The auditor is not there all the time
• We will never be rid of all these problems
• We don’t have enough trained auditors
• We’re doing our best
• I was just following the checklist
• Doug Powell (et. al.) exaggerate. They’re over-dramatizing and muck raising.
9
What is the Role of the Food Safety Audit?
• To guarantee product safety?
• To issue a certificate?
• To confirm that a supplier is complying with an external standard (e.g., SQF, BRC, FSSC)?
• To provide a supplier with access to one or more retail markets?
• To verify that a supplier’s food safety management system is effectively implemented and capable of providing safe food?
Audit Definitions (ISO)
Audit
Systematic, independent, and documented process for obtaining audit evidence, and evaluating it objectively to determine the extent to which the audit criteria are fulfilled
Audit criteria
Set of policies, procedures, or requirements used as reference against which audit criteria is compared.
Audit evidence
Records, statements of fact, which are relevant to the audit criteria, and verifiable
Source: ISO 19011: 2011
Audit Definitions (GFSI)
A systematic and functionally independent examination to determine whether activities and related results comply with a conforming scheme, whereby all the elements of this scheme should be covered by reviewing the supplier’s manual and related procedures, together with an evaluation of the production facilities.
GFSI Guidance Document,
version 6.2
Audit Definition (SQF)
A systematic and independent examination of a supplier’s SQF System by an SQF auditor to determine whether food safety, hygiene and management activities are undertaken in accordance with that system documentation and comply with the requirements of the SQF Code, as appropriate, and to verify whether these arrangements are implemented effectively.
Source: SQF Code, edition 7.2
Appendix 2: Glossary
13
Common Themes in Audit Definitions
• Systematic, independent, and objective
• Based on a reference standard or set of documents
• Confirm compliance and non-compliance
• Confirm supplier’s commitment to
– comply with the requirements of the relevant standard
– comply with applicable food legislation, and
– produce safe food
Incidence of Foodborne Illness (Global)
• “In 2005 alone 1.8 million people died from diarrhoeal diseases. A great proportion of these cases can be attributed to contamination of food and drinking water. Additionally, diarrhoea is a major cause of malnutrition in infants and young children”
• “In industrialized countries, the percentage of the population suffering from foodborne diseases each year has been reported to be up to 30%”
• “While most foodborne diseases are sporadic and often not reported, foodborne disease outbreaks may take on massive proportions”
• Major foodborne illness causing agents:
Source: Fact Sheet No 237 on Foodborne Illness, WHO 2007
Salmonella Naturally occurring toxins
Campylobacter Unconventional agents (eg agent causing BSE)
enterohamorrhagic E.coli Persistant organic pollutions
Vibrio cholerae Heavy metals
Listeria monocytogenes
Incidence of Foodborne Illness (US)
• The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.
• “America’s report card for food safety that tracks trends, some foodborne illnesses have dropped significantly, but infections caused by one of the most common germs—Salmonella—have not declined” (“Trends in Foodborne Illness, 1996 – 2010)
• “Food contamination creates an enormous social and economic burden. In the US, diseases caused by the major pathogens alone are estimated to have cost up to US $35 billion annually (1997) in medical costs and lost productivity.” (WHO, 2007)
• Major causes of foodborne illness in US:
Norovirus 5,461,731 cases
Salmonella spp 1,027,561 cases
Clostridium perfringens 965,958
Campylobacter 845,024
Source: “Foodborne illness
acquired in the United State”,
Scallan, Angolo, Tauxe,
Widdowson (2011)
17
What is the Role of the Food Safety Audit?
• To guarantee product safety?
• To issue a certificate?
• To confirm that a supplier is complying with an external standard (e.g., SQF, BRC, FSSC)?
• To provide a supplier with access to one or more retail markets?
• To verify that a supplier’s food safety management system is effectively implemented and capable of providing safe food?
Audit Objectives
• Audits are designed to:
– Determine conformity or non-conformity
– Determine effectiveness
– Provide an opportunity to improve
– Meet regulatory requirements
– Permit listing of suppliers on a register
19
Commonality in Audits
• Performed on selected & defined part
• Verify conformance to a ‘standard’
• Performed by individuals independent of the area being audited
• Identify non-conformities
• Part of the continuous improvement of the system (Plan/Do/Check/Act)
20
Types of Audits
First Party Audits Second Party Audits
Third Party Audits Accredited Third Party Audits
• Internal audit
• Performed by employees or people representing the enterprise
• External audit
• Performed by customers (i.e. retailers on suppliers)
• Performed by suppliers on customers (rare)
• External audit
• Performed by independent organization
• External audit
• Performed by accredited Certification Body
• Performed by a qualified auditor
2. Understanding the jargon:
ISO, HACCP, GFSI, SQF, BRC,
FSSC, certification,
accreditation, etc
Codex HACCP
CODEX DEFINITION
HACCP is a system which identifies, evaluates and controls hazards which are significant for
food safety.
• Recommended International Code of Practice – General Principles of Food Hygiene, Codex Alimentarius Commission/RCP (1969) Rev.3 (2003)
• Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, Codex Alimentarius Commission/RCP-1 (1969), Rev.4 (2003)
• Hazard Analysis and Critical Control Point Principles and Application Guidelines, National Advisory Committee on Microbiological Criteria for Foods (NACMCF), August 1997
HACCP Food Safety Plan
Step 1 Assemble the HACCP Team (and identify scope)
Step 2 Describe the product
Step 3 Identify the intended use
Step 4 Construct the process flow diagram
Step 5 On-site confirmation of process flow diagram
Step 6 Hazard Identification, Hazard Analysis and Control Measures
Principle 1
Step 7 Determine Critical Control Points Principle 2
Step 8 Establish Critical Limits Principle 3
Step 9 Establish monitoring of CCPs Principle 4
Step 10 Establish corrective actions Principle 5
Step 11 Establish verification procedures Principle 6
Step 12 Establish documentation and record keeping Principle 7
HACCP Food Safety Plan
Step 1 Assemble the HACCP Team (and identify scope)
Step 2 Describe the product
Step 3 Identify the intended use
Step 4 Construct the process flow diagram
Step 5 On-site confirmation of process flow diagram
Step 6 Hazard Identification, Hazard Analysis and Control Measures
Principle 1
Step 7 Determine Critical Control Points Principle 2
Step 8 Establish Critical Limits Principle 3
Step 9 Establish monitoring of CCPs Principle 4
Step 10 Establish corrective actions Principle 5
Step 11 Establish verification procedures Principle 6
Step 12 Establish documentation and record keeping Principle 7
Ensure all Introductory Steps are Completed
1. Assemble the team, and determine the scope
2. Describe the product
3. Identify the intended use
4. Construct a process flow diagram
5. On-site confirmation of the process flow diagram
Information that is necessary in order to complete Hazard Identification and Hazard Analysis
26
HACCP Food Safety Plan
Step 1 Assemble the HACCP Team (and identify scope)
Step 2 Describe the product
Step 3 Identify the intended use
Step 4 Construct the process flow diagram
Step 5 On-site confirmation of process flow diagram
Step 6 Hazard Identification, Hazard Analysis and Control Measures
Principle 1
Step 7 Determine Critical Control Points Principle 2
Step 8 Establish Critical Limits Principle 3
Step 9 Establish monitoring of CCPs Principle 4
Step 10 Establish corrective actions Principle 5
Step 11 Establish verification procedures Principle 6
Step 12 Establish documentation and record keeping Principle 7
Step 6: Hazard identification, analysis, and control
• List all of the hazards that may be reasonably expected to occur at each step according to the scope.
• Conduct a hazard analysis to identify which hazards are of such a nature that their elimination or reduction to acceptable levels is essential to the production of a safe food, including: – the likely occurrence of hazards and severity of their adverse health
effects;
– the qualitative and/or quantitative evaluation of the presence of hazards;
– survival or multiplication of micro-organisms of concern;
– production or persistence in foods of toxins, chemicals or physical agents;
• Consider the control measures that can be applied to each hazard.
HACCP Food Safety Plan
Step 1 Assemble the HACCP Team (and identify scope)
Step 2 Describe the product
Step 3 Identify the intended use
Step 4 Construct the process flow diagram
Step 5 On-site confirmation of process flow diagram
Step 6 Hazard Identification, Hazard Analysis and Control Measures
Principle 1
Step 7 Determine Critical Control Points Principle 2
Step 8 Establish Critical Limits Principle 3
Step 9 Establish monitoring of CCPs Principle 4
Step 10 Establish corrective actions Principle 5
Step 11 Establish verification procedures Principle 6
Step 12 Establish documentation and record keeping Principle 7
International Organisation for Standardisation (ISO)
ISO 9000 Quality management
ISO 14000 Environmental management
ISO 22000 Food safety management
ISO 26000 Social responsibility
ISO 27001 Information security management
ISO 31000 Risk management
ISO is a network of national standards bodies.
ISO develops and publishes voluntary international standards for products and services.
ISO standards are developed through global consensus and help to break down barriers to international trade.
www.iso.org
International Organisation for Standardisation (ISO)
ISO 9000 Quality management
ISO 14000 Environmental management
ISO 22000 Food safety management
ISO 26000 Social responsibility
ISO 27001 Information security management
ISO 31000 Risk management
ISO 22000:2005 contains the overall guidelines for food safety management.
ISO/TS 22004:2005 contains guidelines for applying ISO 22000
ISO 22005:2007 focuses on traceability in the feed and food chain
ISO/TS 22002-1:2009 contains specific prerequisites for food manufacturing
ISO/TS 22002-3:2011 contains specific prerequisites for farming
ISO/TS 22003:2007 provides guidelines for audit and certification bodies
“Accreditation” Standards
• ISO 17021:2011 Conformity assessment -- Requirements for bodies providing audit and certification of management systems
• ISO 17065:2012 Conformity assessment -- Requirements for bodies certifying products, processes and services
• ISO 17011:2004 Conformity assessment -- General requirements for accreditation bodies accrediting conformity assessment bodies
Accreditation versus Certification
• Certification – means issuing a certificate to a food supplier by a certification body after the successful completion of a certification or re-certification audit.
– A certification body certifies a supplier
• Accreditation – means verification by an accreditation body of a certification body confirming they meet and continue to meet requirements established by SQFI.
– An accreditation body accredits a certification body
Accredited Certification
Audit the Supplier
Accreditation Bodies ISO 17011
Certification Bodies employ Auditors
ISO 17065 or ISO 17021
International Accreditation Forum (IAF)
e.g., ANSI, JAS-ANZ, SAC
Accredits the Certification Body (CB) Including witness (shadow) audits
Peer Review by Sister Accreditation Body
Supplier Supplier Supplier Supplier eg ISO, FSSC, SQF,
BRC
‘Management’ versus ‘Product’ Certification
Management System Certification (ISO 17021)
Process and procedure drive approach to ensure an organisation can achieve desired outcomes.
Examples:
• ISO 22000
• ISO 9001
• ISO 14001
• FSSC 22000
Product Certification (ISO 17065)
Outcomes based process of verifying that a product or products have passed performance tests and met customer specifications or requirements.
Examples:
• SQF
• BRC
• IFS
• GlobalGAP
Global Food Safety Initiative
Why was GFSI launched? In 2000…
Why was GFSI launched?
BUYING COMPANIES
Company A
Company B
Company C
Company D
Company E
Food Safety Audit
Food Safety Audit
Food Safety Audit
Food Safety Audit
Food Safety Audit
SHARED SUPPLIER BASE
Supplier A
RESULT
Redundancy
Confusion
Inefficiency
High Cost
Verification vs. Validation
Global Food Safety Initiative
Solution: Build Confidence in Third Party Certification &
Reduce Inefficiency in the Food System
“Once Certified, Accepted Everywhere”
Reduction in duplication of audits Comparable audit approach and outcomes Continuous improvement in schemes Enhanced trade opportunities Improved consumer confidence in food safety Cost efficiencies throughout the supply chain
Company A
Company B
Company C
Company …
Suppliers Certified Against
any GFSI Recognised Scheme
Certificate Accepted by Buying
Companies
Shared Benefits for Industry
Manufacturer X
Manufacturer Y
Manufacturer Z
Manufacturer …
Primary Producer X
Primary Producer Y
Primary Producer Z
Primary Producer …
Recognised Schemes
Global Food Safety Initiative
GFSI Mission and Objectives
Provide continuous improvement in food safety management systems to ensure confidence in the
delivery of safe food to consumers worldwide.
Reduce Food Safety Risks
Manage Cost in the Supply Chain
Develop Competencies and Capacity Building
Knowledge Exchange and Networking
A Collaborative Approach
Retailers Suppliers
Food Service
Certification Bodies
Accreditation Bodies
International Organisations
Academia
Government
Scheme Owners
Service Providers
Paris, HQ
Tokyo Washington D.C.
The Consumer Goods Forum
The Consumer Goods Forum
• An independent global parity-based Consumer Goods network
• Over 400 Members
• Representing 70 countries
• Offices in 3 continents
GFSI does NOT:
› Own or write food safety schemes/standards
› Make policy for retailers or manufacturers
› Make policy for standard owners
› Undertake any accreditation or certification activities
› Have involvement with an area outside the scope of food safety i.e. animal welfare, environment and ethical sourcing
› Carry out training activities
What GFSI Does Not Do?
44
Benefits of Using GFSI: Win Win Win
Improved product integrity
Safer global supply chain
Better access to market
Reduces duplication
Consumer confidence
Reduced food borne diseases
Decreased product recalls
Improved public health
Complement legislation
Country reputation
FOOD SYSTEM
CONSUMER
GOVERNMENT
GFSI Governance Structure
Global Markets (Capacity Building)
Guidance Document
Auditor Competence
Guidance
Expertise
GFSI TEAM
ADVISORY COUNCIL
Mandate
46
STAKEHOLDERS
Retail / Wholesale
Global Regulatory
Affairs
Recommendation
Recommendation
Current GFSI Technical Working Groups
Food Broker
& Agents
GFSI BOARD
GFSI Board
Chair
Vice-Chairs
GFSI Strategy for 2013-2014
Creating Links with
Key Organizations &
Regulators
Capacity Building Geographical
Expansion
Build Confidence in Third Party Certification
Food Safety is a Shared Responsibility
GFSI Strategy for 2013-2014
Build Confidence in Third Party
Certification
The GFSI Guidance Document
A multi-stakeholder document that: › Sets out the requirements for food safety
management schemes and the key elements for the production of food and feed
› Provides guidance to schemes seeking compliance with the GFSI Guidance Document and recognition by the GFSI
› Defines the requirements for the effective management and control of conforming schemes
› Puts in place transparent procedures for the GFSI benchmarking process
Modular Format covering: › Overview
› Part I - The Benchmarking Process
› Part II - Requirements for the Management of Schemes
› Part III - Scheme Scope and Key Elements
› Part IV - Glossary of Terms
Harmonising requirements for food safety management
A process by which a food safety scheme and food safety
related schemes are compared to the GFSI Guidance Document
to determine equivalence
What is Benchmarking?
Benchmark against common
set of requirements
EQUIVALENCE BETWEEN FOOD
SAFETY SCHEMES
=
The GFSI Benchmarking Process
Benchmarking Application
Equivalence identification
Continuous Improvement
Scheme Recognition / Non-Recognition
Benchmark Committee Review
& GFSI Board Decision
Scheme Self-Assessment/
Benchmarking Application
Once Certified, Accepted Everywhere
Schemes: Re-Benchmarking Schemes: New Benchmarking
&
CHINA HACCP
The GFSI Industry Scopes
GFSI Recognised Schemes – Scopes of Recognition
Scope of Recognition
AI Farming of Animals
AII Farming of Fish
BI Farming of Plants
BII Farming of Grains & Pulses
C Animal Conversion
D Pre-processing Plants
EI Processing Animal Perishable Products
EII Processing of Plant Perishable Products
EIII Processing of Animal & Plant Perishable Products
EIV Processing of Ambient Stable Products
F Production of Feed
J Storage & Distribution New Application
L Production of Bio Chemicals
M Production of Food Packaging
» Annually, the GFSI Stakeholder Meeting draws together over
300 global food safety experts and asks them ‘what do you
consider to be the 3 key areas for GFSI to focus on during the
coming year’. And every year the answer was the same: auditor
competence. The need for clearer competence definition,
application, and assessment had long been recognized. ~ GFSI Stakeholder Meetings 2005 - 2010
Why Auditor Competence? Identifying the need
• Improved integrity, consistency and reliability of audit outcomes across all GFSI recognised schemes and supply chains
• Improved cost/benefit in qualifying auditors, by reducing the duplication and wastage in existing training options
• Provide a clearly articulated pathway for the professional development of food safety auditors
• Protection of the GFSI franchise and that of the recognised GFSI schemes
Objectives:
Build Confidence in
3rd Party Certification
GFSI’s Work on Auditor Competence
Developed a competency model outlining the knowledge, skills and behaviour that a competent auditor should possess.
Auditor Competence Working Group (Sept 2010 – Feb 2012)
Auditor Competence
Formation of a formalised scheme committee to develop a business case for an independent process of competence assessment and credentialing of GFSI scheme auditors .
Defining the scheme rules, policies and procedures of the credentialing process
Completed a validation appropriate validation process for the competency framework
Liaising with ISO JWG 36, other ISO Working Groups and regulatory and non-government groups and committees working on competence, education, training, and credentialing of food safety auditors.
Auditor Competence Scheme Committee (from July 2012 )
1. Auditing Skills & Knowledge
3. Behavior & Systems Thinking
2. Technical Skills & Knowlege
1. Auditing Skills & Knowledge
3. Behavior & Systems Thinking
2. Technical Skills & Knowlege
1. Auditing Skills & Knowledge. • Plan and organise work effectively • Conduct the audit within the agreed timeframe • Communicate with auditee personnel at all levels • Collect evidence by conducting interviews • Collect evidence by observation and inquiry • Collect evidence by review of documentation and records • Analyse, verify and consolidate audit evidence and generate audit findings • Prepare written audit reports
2. Technical Skills & Knowledge Knowledge and skills required to audit the key elements identified in the GFSI Guidance: • Food Safety Management (FSM) Requirements • Good Agricultural/Aquaculture Practice (GAP) Requirements) • Good Manufacturing Practice (GMP) Requirements • HACCP Requirements
3. Behaviour and Systems Thinking • Auditor Conduct and Behaviour (personal behaviour, audit leadership) • Systems Thinking (critical thinking, problem solving, root cause analysis) • Organizational Behaviour and Practices
Auditor Competency Model
ACSC Progress (March 2014)
Credentialling
• Governance structure outline agreed
• Develop success factors
1. Auditing Skills & Knowledge
3. Behavior & Systems Thinking
2. Technical Skills &
Knowlege
Competencies
Competencies
• Post farm gate published
• Primary production drafted
• Storage, packaging, feed TBD
• Retail, brokers underway
Knowledge Exam
• RFT being developed with external professional testing companies
Skill Assessment
• Draft template completed. Assessment tool piloted by Silliker, NSF, Eagle, Eurofins, Cargill, Kraft
• Pilot completed by end 2014
RFT finalised by June 2014 Pilot by end 2014 2015
http://www.mygfsi.com/technical-resources/gfsi-auditor-competency-framework.html
Post Farm-gate Competencies Published
GFSI Strategy for 2013-2014
Creating Links with
Key Organizations &
Regulators
Private Public Partnerships
USA: Food Safety Modernization Act: › FDA: Engaging in dialogue with the FDA
regarding implementation of the FSMA
China: Memorandum of Understanding › CNCA & CCAI: Proceeding with benchmarking
of the Chinese food safety scheme against the GFSI Guidance Document
International organizations › Building strong relationship with ISO, CODEX
& WTO
› Involvement of key organisations in GFSI Advisory Council
CONNECT
Creating Links with
Key Organizations &
Regulators
GFSI Strategy for 2013-2014
Capacity Building
A programme for small and/or less developed businesses that will develop
effective food safety management systems through a systematic
continuous improvement process.
GFSI Global Markets Programme
Roadmap to Safer Food and Market Access
Scope
Manufacturing Scope » Manufacturing of processed
foods
» Preparation of primary products
Primary Production Scope
» Farming of Plants
» Farming of Grains
» Farming of Pulses
Local Sourcing – Local Manufacturing/Producing – Local Selling
GFSI Strategy for 2013-2014
Geographical Expansion
• Japan Local Group set up in 2012
• China Local Group set up in 2013
• Mexico Local Group being set up now
• U.S./Canada Local Group being set up now
GFSI Local Groups
For GFSI to implement its global strategy at a local
level, it will expand geographically and grow a regional presence
Geographical Expansion
GFSI Focus Days 2014
GFSI Focus Day
3rd June
New Delhi, India
Food Safety Day Japan
30th October
Tokyo, Japan
GFSI Focus Day End of August Beijing, China
GFSI Focus Day
9th September
Mexico City, Mexico
Global Food Safety Conference 2015
Date: 4th – 6th March 2015 Venue: Kuala Lumpur Convention Center Kuala Lumpur, Malaysia Participants: Over 1000 senior food safety experts
FOOD SAFETY: A SHARED RESPONSIBILITY
www.tcgffoodsafety.com
3. Selecting the right
standard for your
industry, customer,
and business
GFSI Benchmarked
• BRC Global Food Standard
• FSSC 22000
• GlobalG.A.P. Integrated Farm Assurance Scheme
• IFS Food Standard
• The SQF Code
Non-GFSI
• ISO 22000
• HACCP
• Retailer-based, non-accredited, third party schemes;
• Second party schemes
Food Safety Standards
This Standard covers food safety and management of product quality in food packing and processing operations. The BRC Food Standard was one of the original GFSI Benchmarked schemes and is used around the world with certificates in over 100 countries and has in excess of 15,000 certificated sites.
D Pre Processing Handling of Plant Products
EI Processing of Animal Perishable Products
EII Processing of Plant Perishable Products
EIII Processing of Animal and Plant Perishable Products (Mixed Products)
EIV Processing of Ambient Stable Products
L Production of (Bio) Chemicals
M Production of Food Packaging
BRC Global Standard for Food Safety, issue 6
Food Safety System Certification 22000 (FSSC 22000) is an ISO-based certification scheme for assessment and certification of food safety management systems in the whole supply chain. FSSC 22000 uses the existing standards ISO 22000, ISO 22003 and sector specific PRPs.
– C Animal Conversion
– D Pre-process Handling of Plant Products
– EI Processing of Perishable Animal Products
– EII Processing of Perishable Plant Products
– EIII Processing of Perishable Animal and Plant Products (Mixed Products)
– EIV Processing of Ambient Stable Products
– L Production of (Bio) Chemicals
– M Production of Food Packaging
FSSC 22000 - October 2011 Issue
G.A.P. stands for Good Agricultural Practice – and GLOBALG.A.P. is the worldwide standard that assures it. GLOBALG.A.P. is an affiliate organisation of a not-for-profit trade association with a crucial objective: safe, sustainable agricultural production worldwide.
– BI Farming of Plants
– D Pre Processing Handling of Plant Products
GlobalG.A.P Integrated Farm Assurance Scheme version 4 and
Produce Safety Standard version 4
IFS Food is a standard for auditing food safety and quality of processes and products of food manufacturers. The standard has been in existence since 2003 and is current operating its sixth version. Over 11,000 certificates in 90 different countries were issued in 2011.
– C Animal Conversion
– D Pre-process Handling of Plant Products
– EI Processing of Perishable Animal Products
– EII Processing of Perishable Plant Products
– EIII Processing of Perishable Animal and Plant Products (Mixed Products)
– EIV Processing of Ambient Stable Products
– L Production of (Bio) Chemicals
– M Production of Food Packaging
IFS Food Standard Version 6 (and IFS PACsecure, version 1)
The SQF Code is a process and product certification standard. It is a HACCP food safety and quality management system that utilizes NACMCF and the CODEX HACCP principles and guidelines. The SQF Code is intended to support industry or company branded products and offers benefits to suppliers and their customers. – Al: Farming of Animal Products
– Bl: Farming of Plant Product
– C Animal Conversion
– D Pre-process Handling of Plant Products
– EI Processing of Perishable Animal Products
– EII Processing of Perishable Plant Products
– EIII Processing of Perishable Animal and Plant Products (Mixed Products)
– EIV Processing of Ambient Stable Products
– F: Production of Feed
– L Production of (Bio) Chemicals
– M Production of Food Packaging
The SQF Code, 7th Edition, Level 2
Non-GFSI standards
Standards Accredited? Comments
ISO 22000 Yes International Food Safety Management Standard
HACCP certification No Standard based on Codex HACCP and GAP/GMP requirements
Retailer-based third party schemes
No Retailer or manufacturer hires one or more audit agency to audit suppliers to their requirements. May be checklist-based rather than standard.
Second party schemes
No Retailer/manufacturer directly audits suppliers. Generally checklist based.
4. Being ‘audit ready’ –
what does it mean?
The Audit Process
Desk Audit
Documentation
Say what you do
Does the supplier’s documentation
agree with the Standard?
Facility Audit
Implementation
Do what you say
Has the supplier effectively
implemented their documented
system?
70%
of certified sites indicate that they only want FSMS audits for the certificate
30%
of certified sites indicate that they want FSMS audits to improve product safety (and quality) and productivity)
Audit Ready
Source: GFSI
“The soft stuff is still the hard stuff”
“In the field of food safety today, there is much documented about specific microbes, time/temperature processes, post-process contamination, and HACCP – things often called the hard sciences. There is not much published or discussed related to human behavior and culture – often referred to as the “soft stuff.”
However, if you look at foodborne disease trends over the past few decades, it’s clear to me that the soft stuff is still the hard stuff. We won’t make dramatic improvements in reducing the global burden of foodborne disease, especially in certain parts of the food system and world, until we get much better at influencing and changing human behavior (the soft stuff).”
Frank Yiannas is Vice Chair of the GFSI Board, Vice President – Food Safety, Walmart, and author of “Food Safety Culture, Creating a Behavior-based Food Safety Management System”
Frank Yiannas
Three Integrated Aspects
Culture
Systems
Technology
• the difference between an effective, workable food safety management system and an ineffective system is the level of management commitment, and how that influences the attitudes and behaviour within the business.
• Food safety culture is an integral part of an effective food safety management system. The two are not mutually exclusive. One is not an extension of the other.
• A positive culture is necessary for the system to work – the system is necessary to underpin the culture.
• Select the right standard
• Be aware and follow food regulations
• Management commitment
• Fully documented FSMS (say what you do)
• Implement your system (do what you say)
• Have all staff trained and aware of their food safety responsibilities
• Record, monitor, review
• Conduct effective internal audits
• Revise the system when changes occur
Audit Ready
Be ‘audit ready’ at all times!!
5. General discussion.
Answering your
questions. Where do
you get more
information?
• GFSI www.mygfsi.com
• ISO www.iso.org
• BRC www.brcglobalstandards.com
• FSSC 22000 www.fssc22000.com
• GlobalG.A.P. www.globalgap.org
• IFS www.ifs-certification.com
• SQF www.sqfi.com
More information
Global Food Safety Initiative
CGF Knowledge Navigator
@mygfsi www.mygfsi.com
www.tcgffoodsafety.com
[email protected] GFSI Newsletter
on www.mygfsi.com
Stay in touch with GFSI
AFRIS. AsianFoodRegulationInformationService.
We have the largest database of Asian food regulations in the world and it’s FREE to use.
We publish a range of communication services, list a very large number of food events and online educational webinars and continue to grow our Digital
Library.
We look forward to hearing from you soon!