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Food Safety Audit and Assessment
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
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Food Safety Audit and Assessment
- 1. Best Practice Approachesto 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
- 2. 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.
- 3. 1. Food SafetyAudits – 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
- 4. 1. Food SafetyAudits: the good, the bad, and the ugly Hi, I’m from the audit agency, and I’m here to help you….
- 5. Criticism of FoodSafety 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
- 6. “To many foodbusinesses, 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
- 7. • The farmwhose 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
- 8. • Seattle foodsafety 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
- 9. 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
- 10. What is theRole 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?
- 11. 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
- 12. Audit Definitions (GFSI) Asystematic 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
- 13. Audit Definition (SQF) Asystematic 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
- 14. Common Themes inAudit 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
- 15. Incidence of FoodborneIllness (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
- 16. Incidence of FoodborneIllness (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.
- 18. What is theRole 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?
- 19. Audit Objectives • Auditsare 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
- 20. 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
- 21. Types of Audits FirstParty 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
- 22. 2. Understanding thejargon: ISO, HACCP, GFSI, SQF, BRC, FSSC, certification, accreditation, etc
- 23. Codex HACCP CODEX DEFINITION HACCPis 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
- 24. HACCP Food SafetyPlan 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
- 25. HACCP Food SafetyPlan 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
- 26. Ensure all IntroductorySteps 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
- 27. HACCP Food SafetyPlan 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
- 28. Step 6: Hazardidentification, 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.
- 29. HACCP Food SafetyPlan 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
- 30. International Organisation forStandardisation (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
- 31. International Organisation forStandardisation (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
- 32. “Accreditation” Standards • ISO17021:2011 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
- 33. 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
- 34. Accredited Certification Audit theSupplier 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
- 35. ‘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
- 36. Global Food SafetyInitiative
- 37. Why was GFSIlaunched? In 2000…
- 38. Why was GFSIlaunched? 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
- 39. Global Food SafetyInitiative Solution: Build Confidence in Third Party Certification & Reduce Inefficiency in the Food System “Once Certified, Accepted Everywhere”
- 40. Reduction in duplicationof 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
- 41. GFSI Mission andObjectives 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
- 42. A Collaborative Approach RetailersSuppliers Food Service Certification Bodies Accreditation Bodies International Organisations Academia Government Scheme Owners Service Providers
- 43. Paris, HQ TokyoWashington D.C. TheConsumer Goods Forum The Consumer Goods Forum • An independent global parity-based Consumer Goods network • Over 400 Members • Representing 70 countries • Offices in 3 continents
- 44. 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
- 45. Benefits of UsingGFSI: 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
- 46. GFSI Governance Structure GlobalMarkets (Capacity Building) Guidance Document Auditor Competence Guidance Expertise GFSI TEAM ADVISORY COUNCIL Mandate STAKEHOLDERS Retail / Wholesale Global Regulatory Affairs Recommendation Recommendation Current GFSI Technical Working Groups Food Broker & Agents GFSI BOARD
- 47.
- 48. GFSI Strategy for2013-2014 Creating Links with Key Organizations & Regulators Capacity Building Geographical Expansion Build Confidence in Third Party Certification Food Safety is a Shared Responsibility
- 49. GFSI Strategy for2013-2014 Build Confidence in Third Party Certification
- 50. The GFSI GuidanceDocument
- 51. A multi-stakeholder documentthat: › 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
- 52. A process bywhich 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 =
- 53. The GFSI BenchmarkingProcess Benchmarking Application Equivalence identification Continuous Improvement Scheme Recognition / Non-Recognition Benchmark Committee Review & GFSI Board Decision Scheme Self- Assessment/ Benchmarking Application
- 54. Once Certified, AcceptedEverywhere Schemes: Re-Benchmarking Schemes: New Benchmarking & CHINA HACCP
- 55. The GFSI IndustryScopes
- 56. 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
- 57. » Annually, theGFSI 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
- 58. • 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
- 59. Developed acompetency 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
- 60. 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
- 61. ACSC Progress (March2014) 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
- 62.
- 63. GFSI Strategy for2013-2014 Creating Links with Key Organizations & Regulators
- 64. 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
- 65. GFSI Strategy for2013-2014 Capacity Building
- 66. A programme forsmall 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
- 67. Scope Manufacturing Scope » Manufacturingof 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
- 68. GFSI Strategy for2013-2014 Geographical Expansion
- 69. • Japan LocalGroup 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
- 70. GFSI Focus Days2014 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
- 71. Global Food SafetyConference 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
- 72. 3. Selecting theright standard for your industry, customer, and business
- 73. GFSI Benchmarked • BRCGlobal 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
- 74. This Standard coversfood 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
- 75. Food Safety SystemCertification 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
- 76. G.A.P. stands forGood 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
- 77. IFS Food isa 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)
- 78. The SQF Codeis 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
- 79. 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.
- 80. 4. Being ‘auditready’ – what does it mean?
- 81. The Audit Process DeskAudit 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?
- 82. 70% of certified sitesindicate 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
- 83. “The soft stuffis 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
- 84. 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.
- 85. • Select theright 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!!
- 86. 5. General discussion. Answeringyour questions. Where do you get more information?
- 87. • 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
- 88. Global Food SafetyInitiative CGF Knowledge Navigator @mygfsi www.mygfsi.com www.tcgffoodsafety.com [email protected] GFSI Newsletter on www.mygfsi.com Stay in touch with GFSI
- 89. AFRIS. AsianFoodRegulationInformationService. We havethe 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! www.asianfoodreg.com [email protected]