FSSC 22000 and PAS 223 for Packaging Manufacturers

Gwenda Jarrett,Senior Lead Auditor, DNV Certification Limited UK Webinar – 07 Dec 2012

© DNV Business Assurance. All rights reserved.

FSSC 22000 and PAS 223 for Packaging Manufacturers


FSSC 22000 and PAS 223 for Packaging Manufacturers Webinar – 07 Dec 2012

AGENDA 10:00 Introduction

10:05 Webinar in session

10:45 Q & A session

11:00 Close of webinar

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Q&A SESSION Please ask questions throughout the presentation. We will answer the

questions in the Q & A time at the end of each presentation

You can ask a question by typing in the ‘Questions’ area of the panel

If your questions are not answered during the allocated time please email us. Details can be found at the end of this presentation

This webinar will not have an audio facility

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TECHNICAL ISSUES Having trouble hearing? Dial in on the telephone number and access

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PRESENTER: A QUICK INTRODUCTION

Gwenda Jarrett Senior Auditor Food Sector, DNV Business Assurance UK

Gwenda Jarrett brings you knowledge of the food and food packaging sector. She has been active in the Food sector for over 24 years in technical, auditing and corporate roles. She has provided training for HACCP, Quality Management systems, interpretation of standards within the food and food packaging industries including FSSC 22000 training. She has worked extensively as both a trainer and mentor within the food industry.

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OVERVIEW Food Packaging and Certification

What is FSSC 22000 and PAS 223?

Why should I consider this standard?

What is the certification process?

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THE ROLE OF FOOD PACKAGING Packaging is an essential medium for preserving food quality, minimising

food wastage and reducing preservatives used in food

Packaging serves the important function of containing the food, protecting it against chemical and physical damage whilst providing information essential to consumers and marketers

Packaging also provides an important medium whereby manufacturers can provide information on product features, nutritional contents and ingredient information

Food packaging is therefore a key factor in ensuring food is maintained in a safe and wholesome condition

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FOOD PACKAGING CERTIFICATION The food safety certification activities within the food manufacturing

industry has over the last 15 -20 years given confidence to manufacturers, retailers and consumers

Food packaging manufacturing suppliers are an integral part of the food supply chain, also been tasked with demonstrating the robustness and effectiveness of their internal systems which ensure the safe manufacture of food packaging materials

In order to work with many of the large food manufacturing companies and other organisations who are concerned with the integrity of foods, certification against a recognised food safety standard is essential

Many organisations are now asking suppliers to obtain certification to a recognised GFSI scheme

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FOOD PACKAGING CERTIFICATION Many companies in the past have used ISO 9001 as a globally

recognised standard for ensuring the development, implementation and continual improvement of quality management systems

Now Food Packaging Manufacturers can obtain certification to FSSC 22000, the fastest growing GFSI Certification Program

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Global Food Safety Initiative (GFSI） - Launched in 2000 - GFSI is managed by The Consumer Goods Forum(TCGF)

The Consumer Goods Forum (TCGF) - An independent global parity-based Consumer Goods

network

WHAT IS GFSI?

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THE CONSUMER GOODS FORUM

Over 650 Members Representing 70 countries Offices in 3 continents (HQ Paris, Washington D.C., Tokyo)

In the last 10 years the GFSI gained global leadership to drive the development of Food Safety in the food industry

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CONSUMER FOODS FORUM MANUFACTURING MEMBERS



GOVERNANCE: GFSI BOARD OF DIRECTORS

Providing strategic direction and supervision of GFSI, and governance to the GFSI Technical

Working Groups.

Chair Vice-Chairs

Board Members



GOVERNANCE: GFSI TECHNICAL WORKING GROUPS

http://www.tesco.com/

http://www.aeon.info/

http://www.danone.com/



OBJECTIVE OF GFSI

Driving continual improvement in food safety to strengthen consumer confidence worldwide

• Reduce food safety risks • Manage costs • Develop competencies and capacity building • Knowledge exchange and networking

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GFSI – RECOGNISED STANDARDS

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http://www.mygfsi.com/gfsi-benchmarking-general/benchmarking-process/benchmark-applications/brc.html

http://www.mygfsi.com/gfsi-benchmarking-general/benchmarking-process/benchmark-applications/canadagap.html

http://www.mygfsi.com/gfsi-benchmarking-general/benchmarking-process/benchmark-applications/gaa.html

http://www.mygfsi.com/gfsi-benchmarking-general/benchmarking-process/benchmark-applications/grms.html

http://www.mygfsi.com/gfsi-benchmarking-general/benchmarking-process/benchmark-applications/ifs.html

http://www.mygfsi.com/gfsi-benchmarking-general/benchmarking-process/benchmark-applications/primusgfs.html



Food Safety System Certification 22000

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FOUNDATION Non-profit organization Owns the GFSI recognised FSSC 22000 and HACCP food safety

systems certification schemes Foundation facilitates the schemes Maintains the licence agreements with accredited Certification

Bodies Incorporates: 11 associated Certification Bodies for HACCP, 69

associated Certification Bodies for FSSC 22000 Independent FSSC Board of Stakeholders: responsible for scheme

content and quality of audits

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BENEFITS OF FSSC 22000

International harmonization of food safety standards Supply chain approach Uses existing, independent, international standards: ISO 22000, PAS 220 / ISO 22002-1, PAS 223 and ISO 22003 ISO 17021 accreditation (system & process approach) Scope: food and packaging manufacturing Stakeholder approval & commitment (industry, retailers) In-depth and rigorous food safety audits Independent scheme management Transparency Non-profit Recognized by GFSI, the European co-operation for Accreditation

(EA), ANAB, Canadian Accreditation Board, JAB, NABCB

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MISSIONS FSSC 22000

Mission:

“To be the globally leading, independent, non-profit, ISO-based and GFSI - accepted food safety certification scheme for the whole

supply chain.”

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ISO 22000:2005 Food Safety Management Systems - Requirements for any organisation in

the food chain

This standard specifies the requirements for a food safety management system that combines the generally recognised key elements to ensure food safety along the food chain; - Interactive communication - System management - Pre-requisite programmes and - HACCP principles

Many of the requirements of this standard are fully aligned with ISO 9001:2008 i.e. document management and control, management review, communication, resource management, internal audit, verification and analysis of data

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FSSC 22000 Food Packaging manufactures have

had little choice in the past over their food safety certification standard – schemes such a BRC IOP are available

2011 saw the introduction of PAS 223 – Publicly Available Specification dedicated to the packaging industry

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FSSC 22000 IS ISO 22000 PLUS PAS 223 The need for the establishment and implementation of pre-requisite

programmes is outlined in ISO 22000

PAS 223 – as a food packaging industry complied document specifies the requirements particular to this industry

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PAS 223

PAS was developed by a Steering Group representing global leaders in the food packaging and food manufacturing companies - Tetra Pak, Rexam, Amcor, Berry Plastics and Kraft, Unilever, Danone, Coca

Cola, Nestle

These are the producers and users of food packaging who know and understand the requirements of the industry

By combining the requirements of ISO 22000 and PAS 223, this gives a challenging and robust set of requirements against which food packaging manufacturing companies may be certified to demonstrate they produce packaging in a food safe manner

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PAS 223: 2011

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WHY FSSC 22000 FOR PACKAGING? (1) Fully compatible with ISO 9001 and ISO 14001

Common areas apply to all standard

Reduction in duplication in audits

Audits can be integrated to reduce audit time on site

Technical Requirements specified by industry experts

3-year certification activities

Surveillance audits possible

Assurance that auditors must comply with rigorous training programmes and witness audits to ensure competency in category

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WHY FSSC 22000 FOR PACKAGING? (2) Unlike some of the other industry standards which are very prescriptive,

FSSC 22000 gives sites the ability to adopt alternative measures in order to meet the requirements of the standard which may be more applicable and sustainable for the site

This is a very key feature in the acceptance and ownership of the systems and procedures needed to be able demonstrate compliance

At recent FSSC Packaging audits clients of DNV who have chosen to move to this certification standard gave these reasons and some of the key reasons for moving to this new standard - Ability to risk assess how they address the requirements of the standard - Ability to merge the common elements of the standards with their ISO 9001 and

14001 management systems - Improvement ‘ownership’ of procedures, systems within the company

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HOW DOES FSSC 22000 WORK IN PRACTICE? The aim of FSSC 22000 and its combination of PRPs and food safety

(HACCP) requirements ensures that companies operate to systems which are robust, give confidence and ensure continual improvement

Requires companies to think about what the risks are in the manufacture of their product and how it is then used in the food industry

An example of how the standard works in practice: - ‘Requirements for personal hygiene and behaviour proportional to the hazard

posed to the food packaging shall be established and documented’. - This allows the organisation to determine what specific controls are needed for

their industry and not just follow a shall statement which is applicable to activities not relevant to the site, product or its use

As part of FSSC 22000 the organisation can put forward ways of meeting the standard which take into consideration the hazards potential to the food packaging material – this allows for additional ‘ownership’ of activities

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FSSC 22000 TRAINING AND DNV DNV are a FSSC 22000 approved training provider

We offer tailor made courses and ‘off the shelf’ training courses

1 day awareness courses – aimed at - Top management who need to understand what FSSC is all about - Operators who ‘live’ the requirements on line –why they need to ensure records

illustrate that controls are in place, to work in accordance with hygiene rules

2 and 3 day courses – aimed at staff who are involved in developing and internally auditing systems to ensure effective implementation

Some of the comment from clients who have had training include: - Better understanding of what the technical standard is looking for - Increase knowledge and awareness of staff at all levels of the business and

what their impact is on the effectiveness of the system - Mock audits as part of the training really illustrated the journey needed to meet

the standard

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FSSC 22000 CERTIFICATION PROCESS

The certification for FSSC 22000 is a two-stage process:

Stage 1 – document review and initial visit

Stage 2 – initial audit

The certification activity is governed by the requirements for certification laid down in ISO 17021:2011

Based on this requirement the expectation is for stage 1 to be about 6 weeks before stage 2 to allow any issues identified to be addressed prior to the audit and hence to reduce the number of non-conformities from systems issues

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PRE-ASSESSMENT You may opt to have a “pre-assessment” . This is designed to prepare you for

the FSSC 22000 certification audit

‘Dress rehearsal’: This is an abbreviated version of the certification audit. The auditor takes you through the audit process, and provides immediate feedback on your quality system

The output from the pre-assessment is a report which indicates where the ‘gaps’ are in your system. In the case of a FSSC pre-assessment, there will also be a report against the requirements of the PAS 223

Remember: it is recommended 6 weeks between pre-assessment and stage 1 certification (minimum of 3 weeks)

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DOCUMENT REVIEW AND INITIAL VISIT – STAGE 1 This is the first step in assessing your quality management system.

This is a formal review process and will review all relevant documentation.

For the initial visit, an orientation of the site will be performed to assess the logistics and ensure that adequate time has been set aside for the certification process

An output of this activity will be a formal report on the readiness of the documented system, any gaps will be highlighted in a ‘findings’ report and corrective actions will be expected to be completed prior to the stage 2 of the certification process

Documentation must be approved before certification can be granted

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INITIAL AUDIT – STAGE 2 The quality certification audit for FSSC has two main goals:

Validate the system compliance and implementation

Determine system effectiveness

The certification audit process involves interviewing employees at all levels and reviewing records

At the end of the audit, a closing meeting is held where findings and recommendations status are discussed. The entire process is intended to be value-added

The output from the audit will be a comprehensive report of the findings from the audit and a list of findings, against which the site will be required to complete corrective actions against an agreed time scale

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IN PREPARATION FOR THE AUDIT Ensure manufacturing is occurring at the time of the audit – all products

categories included in the scope must be viewed in manufacture at the time of the audit

Ensure that the following systems are robust and have been through the verification process: - Management review - Internal audits performed and corrections and corrective actions implemented

and reviewed for effectiveness - HACCP is fully in place and validated/verified

Ensure staff are briefed that they will be expected to answer questions and be interviewed

Ensure that senior management are on site to attend the opening and closing meetings as a minimum

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QUESTION TIME

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REMINDERS The slides from this presentation can be accessed on the DNV website

after the presentation If you have any questions (including those not answered in the question and answers time allocation) please email Gwenda Jarrett at [email protected].

An email will be circulated to all attendees with this information

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Next Webinar

Series of webinars planned; first quarter 2013

Review of each element of the Standards both ISO 22000 and PAS 223

Short duration

Question and Answers

Topic for first webinar

Requirements for HACCP ISO 22000 clauses: 7.3 – 7.8

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www.dnvba.com

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FSSC 22000 and PAS 223 for Packaging Manufacturers

Documents

Transcript of FSSC 22000 and PAS 223 for Packaging Manufacturers