Food Safety Toolkit - World Designed to be a self-guided instructional manual, the Food Safety...

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  • Food Safety Toolkit

    In partnership with

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  • IFC, a member of the World Bank Group, creates opportunity for people to escape poverty and improve their lives. We foster sustainable economic growth in developing countries by supporting private sector development, mobilizing private capital, and providing advisory and risk mitigation services to businesses and governments.

    IFC Food Safety Toolkit has been produced by IFC through its Global Food Safety Advisory Program.

    The conclusions and judgments contained in this publication should not be attributed to, and do not necessarily represent the views of, IFC or its Board of Directors, or the World Bank or its Executive Directors, the Austrian Ministry of Finance or the Norwegian Ministry of Foreign Aff airs, the Government of Japan, or the countries they represent.

    IFC and the World Bank do not guarantee the accuracy of the data in this publication and accept no responsibility for any consequences of their use.

    This publication does not claim to serve as an exhaustive presentation of the issues it discusses and should not be used as a basis for making commercial decisions. Please approach independent legal counsel for expert advice on all legal issues.

    The material in this work is protected by copyright. Copying and/or transmitting portions or all of this work may be a viola- tion of applicable law. IFC encourages dissemination of this publication and hereby grants permission to the user of this work to copy portions of it for the user’s personal, noncommercial use. Any other copying or use of this work requires the express written permission of IFC.

    Copyright © 2016 International Finance Corporation 2121 Pennsylvania Ave. NW, Washington, DC 20433 United States of America A Member of the World Bank Group

  • Content

    MODULE 1

    Introduction and Overview Basic Facts About IFC ........................................................6

    Developing Agribusiness ..................................................6

    About IFC Global Food Safety Program ...................6

    Donor partners ..................................................................... 7

    Foreword .................................................................................8

    The IFC Food Safety Toolkit ...........................................9

    MODULE 2

    Food Safety Standards and Schemes Introduction ..........................................................................12

    British Retail Consortium (BRC) ..................................13

    International Featured Standard (IFS) Food ..........15

    Food Safety System Certifi cation (FSSC) 22000 ... 16

    PrimusGFS ............................................................................. 19

    Global Red Meat Standard (GRMS) ...........................21

    CanadaG.A.P. ......................................................................22

    Global G.A.P. ........................................................................24

    Global Aquaculture Alliance (GAA) Seafood Processing Standard ........................................................26

    Safe Quality Food (SQF) .................................................27

    China HACCP .....................................................................28

    GMP + Feed Certifcation Scheme ..............................29

    MODULE 3

    Food Safety Legislation Introduction ........................................................................32

    Main Food Safety Regulations: List of Regulations, Summary of Scope, Links with Codex Alimentarius, EU and US ........... 33

    Requirements for FBOs .................................................37

    Import/Export..................................................................... 50

    Regulatory Authority ......................................................52

    Other Relevant Regulations .........................................54

    The Eurasian Economic Union (EEU) ......................59

    MODULE 4

    Food Safety Tools and Techniques Introduction ....................................................................... 68

    FSTK PRP Workbook ..................................................... 68

    FSTK PRP Workbook Instruction Guide ................ 68

    An overview of PRPs. ...................................................... 69

    Planning and Development of PRPs .........................71

    FSTK PRP Wprkbook: Examples & Instructions (WS1- WS6) ..........................................................................73

    PRP 6: Utilities, supply of air, water and energy ...............................................................74

    PRP 9: Management of Purchased Material ....84

    PRP 11: Cleaning and Sanitizing ............................ 94

    PRP 12: Pest Control ............................................... 106

    PRP 13: Employee Hygiene and Employee Facilities ...........................................................116

    PRP 14: Rework ......................................................... 128

    FSTK HACCP/O-PRP Plan Workbook ................... 138

    History of HACCP ........................................................... 139

    Preliminary Steps in Developing a HACCP Plan ...141

    HACCP Document Templates for Whole Milk ...144

    Overview&Guid of the HACCP Worksheets ......144

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    MODULE 5

    FSMS Procedures and Documentation Documentation Overview ...........................................170

    Process of Approval, Issue and Control of Food Safety management System Documents ........... 176

    Electronic or Hard Copy Records? .......................... 177

    Food Safety Management System Documentation Templates ........................................ 178

    Control of Documents ............................................. 179

    Control of Records ....................................................189

    Complaint Management ........................................194

    Control of Nonconforming Product ................200

    Calibration ....................................................................206

    Corrective and Preventive Action ......................220

    Internal Auditing ....................................................... 226

    Traceability ....................................................................235

    Product Recall and Withdrawal .........................246

    Mock Recall ..................................................................253

    Food Defence Plan .................................................... 261

    Allergen Control .........................................................273

    Hygiene Procedure ....................................................277

    Identifi cation and Evaluation of Compliance ..................................................................284

    MODULE 6

    Food Safety Training Introduction ..................................................................... 292

    Choosing Food Safety Trainers or Training Course ......................................................... 292

    Training Eff ectiveness and Evaluation .................294

    Outcomes Used in Evaluating Training Programs .......................................................... 295

    Training and Development Procedure Template ............................................................................. 298

    Responsibility Matrix, Training Needs Analysis and Training Plan [Partial Sample] ..........................306

    Food Safety Training Matrix .....................................308

    Food Safety T&D Matrix .............................................309

    MODULE 7

    Information for Company Management Introduction ....................................................................... 312

    Food Safety Policy ........................................................... 312

    Management Commitment ....................................... 314

    Recourses ............................................................................ 315

    Management Review procedure Template ..........317

    Example of Management Review Meeting materials ............................................................................. 324

    Annexes Useful links ....................................................................333

    Terms and defi nitions ............................................ 336

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  • Introduction and Overview MODULE 1

  • MODULE 1 INTRODUCTION AND OVERVIEW6

    Basic Facts About IFC

    We work with the private sector in developing countries to help create opportunity for all.

    IFC, a member of the World Bank Group, is the largest global development institution focused exclusively on the private sector in developing countries.

    We utilize and leverage our products and s