Post on 03-Jul-2020
transcript
1
Jason Young ‐ jason.young@okstate.edu
GFSI Specialist/ Quality Management Specialist
Robert M. Kerr Food & Agricultural Products Center
http://www.fapc.biz/Springfield, IllinoisJune 18 – 20, 2015
RetailWalk In
Local Restaurant and
Grocery
Retail Walk In
2
Retail Walk InLocal Restaurant & Grocery
Big Box Stores & Distribution
Centers
Laws and Regulations
Customer Requirements
Meat Inspection Requirements
9 CFR Chapter III
CFR HACCP▪ 9 CFR 417 HACCP
▪ 9 CFR 416 SSOP
▪ 9 CFR 430
▪ 9 CFR 317
3
1998‐19996 deaths
1992‐19934 deaths
E. coli O157:H7
6 deathsListeria
monocytogenes
201132 deaths
E Coli O104 H4
201033 deathsListeria
monocytogenes
E. Coli O104:H4
4
3 Deaths
Contracts/Specifications
Third Party Audit
Creating a food safety system and then having an audit to become “Certified”
Food Safety ‐ concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
HACCP – Premier Food Safety ToolHACCP Premier Food Safety ToolRecognized as the best available approach to ensuring the safety of food.Guideline not Standard
Food Safety System“The organizational structure, processes, procedures, and resources needed to implement, maintain and continually improve food safety management”
5
Third-partyIndependent audit
organization
Customer
Second-partyCustomer audits, your
organization
InternalFirst Party
Audit your own organization
organization
Supplier
organization
External
Second-partyYou audit your
supplier
Regulatory –USDA FSIS
Regulatory‐ FDA – cGMP
Supplier Audits Supplier Audits
GMP: Food Safety & Sanitation
GFSI Guidance and Schemes
Global Markets
USDA FSIS
FSIS Directive 5100.1 Rev 4, 5/29/15
EIAO FSA Methodologyhttp://www.fsis.usda.gov/wps/wcm/connect/31bb8000‐fb33‐4b51‐964b‐1db9dfb488dd/5100.1.pdf?MOD=AJPERES
FDA –Unannounced Inspection
Form 482 Notice of Inspection
Form 483 Findingshttp://www.fda.gov/ICECI/Inspections/IOM/ucm127372.htm
6
Customer visits your facility
May or may not have a checklist or set of criteria
Looking at real time food safety in your facility
Creating Relationship
OR
You visit your supplier
Traditional Food Safety & Sanitation More than 40 years of audits
Criteria
3rd Party Auditing Company
Specific criteria created by Auditing Company
Audit Criteria per customer’s requirement
7
Audit Companies –Traditional Criteria
AIB, ASI, Silliker, NSF, Cert ID, SCS Global, etc
Food Safety & Sanitation Standards
Prerequisite and Food Safety Programs
1. Operational methods & personnel practices
2. Maintenance for food safety
3. Cleaning Practices
4. Integrated pest management
5. Adequacy of Prerequisite and food safety programs
Food Quality Magazine – by 2002
More than 135 different suppliers standards for food safety
Si il b t diff t it i d diti ti Similar but different criteria and auditing practices
Establishments implement more than one Food Safety, Sanitation, &/or Quality program for Customers
▪ Several customers
Ideal: Single auditing system for all sectors in food and beverage industry
Traditional Food Safety Audit SystemsPre‐GFSI
8
May 2000 –International meeting of Food Retailer CEOs identified the major risks to their businesses.
Food Safety
Consumer Protection
Consumer Confidence
Formed a Committee of International Technical Executives ‐GFSI
GFSI Recognized Schemes
SQF, BRC, FSSC 22000, GRMS
12 Schemes total
http://www.mygfsi.com/schemes‐certification/recognised‐schemes.html
Global Markets
Basic Level
Intermediate Level
Continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers
Objectives:
Convergence between food safety standards through maintaining a benchmarking process for food safety management schemes. Improve cost efficiency throughout the food supply chain through the common acceptance of GFSI recognized standards by retailers around the world. Provide a unique international stakeholder platform for networking, knowledge exchange and sharing of best food safety practices and information.
9
Examples:http://www.mygfsi.com/about‐gfsi/gfsi‐recognised‐schemes.html
Standard Origin Website
BRC Global Standard UK www.brcnorthamerica.com
Safe Quality Food(SQF) Australia/U.S. http://www.sqfi.com/
FSSC 22000(ISO 22000 + PAS 220)
http://www.foodsafety.sgs.com/Orhttp://www.22000-tools.com/
Consistency in evaluation of content and program requirements is assured by the benchmarking process
Audit execution is overseen by independent accreditation bodies such as UKAS (UK) and ANSI (USA)
International Accreditation Forum
Peer Review by Sister Accreditation body
Accreditation Bodies
ISO/ IEC 17011
e.g., ANAB, ANSI
Accredited Certification ‐Audit
ISO/IEC Guide 65 or ISO
17021Certification Bodies employ Auditors
Accredits the Certification Body (CB)
Including witness (shadow ) audits
Audit the Food or Ingredient Company
Supplier Supplier Supplier
GFSI Benchmarked Schemes
BRC, SQF, FSSC 22000
10
Traditional Food Safety & Sanitation Audit
Wal‐Mart http://www.reuters.com/article/ousiv/idUSN0459973720080204
Feb. 2008 ‐ Suppliers of its private label and certain other food items, like produce, meat and fish, must comply with Global Food Safety Initiative standards
Implemented by July 2009
Tesco Tesco Carrefour Metro Migros Ahold Delhaize
30
11
31
“Once certified, accepted everywhere”
32
1. Senior Management Commitment and Continual Improvement
2. The Food Safety Plan–(HACCP)F d S f t d Q lit M t 3. Food Safety and Quality Management System
4. Site Standards – Prerequisite Programs5. Product Control 6. Process Control7. Personnel
12
Focus is on 50% documentation and 50% physical inspection (on site)
If a non‐conformance is issued, a corrective i b l d i hi 8 d f action must be completed within 28 days of
the audit Major non‐conformance – 14 days All non‐conformances must be cleared before a certificate can be issued
Critical non‐conformance – no certificate
Ref Facility
Reco
rd
Requirement / question
1.0 SENIOR MANAGEMENT COMMITMENT
1.1 SENIOR MANAGEMENT COMMITMENT AND CONTINUAL IMPROVEMENT
(FUNDAMENTAL) The company’s senior management shall demonstrate they are fully committed to the implementation of the requirements of the Global Standard for Food Safety and to processes which facilitate continual improvement of food safety and quality management.
1.1.1 x
The company shall have a documented policy which states the company's intention to meet its obligation to produce safe and legal products to the specified quality and its responsibility to its customers. This shall be:Si d b th ith ll ibilit f th it‐Signed by the person with overall responsibility for the site‐Communicated to all staff.
1.1.2 x
The company's senior management shall ensure that clear objectives are defined to maintain and improve the safety, legality, and quality of products manufactured, in accordance with the quality policy and this Standard. These objectives shall be:‐Documented and include targets or clear measures of success‐Clearly communicated to relevant staff‐Monitored and results reported at least quarterly to site senior management.
Ref
Facility
Reco
rd
Requirement / question
2.1 THE HACCP FOOD SAFETY TEAM ‐CODEX ALIMENTARIUS STEP 1
The HACCP plan shall be developed and managed by a multi‐disciplinary food safety team that includes those responsible for Quality/Technical, Production Operations, Engineering, and
Fundamental requirement –There must be an implemented and effective Food Safety Plan based on Codex Alimentarius HACCP principles.
36
2.1.1 x
other relevant functions.
The team leader shall have an in‐depth knowledge of HACCP and be able to demonstrate competence and experience.
The team members shall have specific knowledge of HACCP and relevant knowledge of product, process, and associated hazards.
In the event of the company not having appropriate in‐house knowledge, external expertise may be used, but day‐to‐day management of the food safety system shall remain the responsibility of the company.
13
Module 2 SQF System Elements (applies to all Suppliers)
Module 3 GAP for Single Feed Production (TBD)
Module 4 GAP for Compound Feed Production (TBD)
Module 5 GAP for Farming of Animal Products
Module 6 GAP for Farming of Fish
Mod le GAP for Farming of Plant Prod cts Module 7 GAP for Farming of Plant Products
Module 8 GAP for Farming of Grains and Pulses
Module 9 GMP for Pre‐processing of Animal Products
Module 10 GMP for Pre‐processing of Plant Products
Module 11 GMP for Processing of Food Products
Module 12 GMP for Transport and Distribution of Food
Module 13 GMP for Production of Food Packaging
Module 14 GMP for Food Brokers (TBD)
Module 15 GMP for Food Retail, Food Service (TBD)
Module 16 SQF Multi‐site Program
Supplier selects relevant module(s)
2.1 Management Commitment2.1.2 – Food Safety (HACCP
2.2 Document Control and Records2.3 Specification and Product Development2.4 Attaining Food Safety – prerequisites2.5 Verification2.6 Product Identification, Trace, Withdrawal and
Recall2.7 Site Security2.8 Identity Preserved2.9 Training
SQF
FSC
Category
(Suppliers Scope of Certification)GFSI Industry Scopes Applicable SQF Code Modules
1 Production, Capture and
Harvesting of Livestock and
Game Animals
Al: Farming of Animals Module 2: System elements
Module 5: GAP for farming of animal products
2 Growing and Harvesting of
Animal Feeds
Fl: Production of Single
Ingredient Feed (available
2011)
Module 2: System elements
Module 3: GAP for single feed production
3 Growing and Production of Fresh
Produce
Bl: Farming of Plant Products Module 2: System elements
Module 7: GAP for farming of fruit and vegetable
products
4 Fresh Produce Pack house
Operations
D: Pre‐processing of Plant
Products
Module 2: System elements
Module 10: GMP for pre‐processing of plant
products
5 Extensive Broad Acre Agriculture
Operations and Seed Production
Bll: Farming of Grains and
Pulses
Module 2: System elements
Module 8: GAP for farming of grains and pulses
6 Harvest and Intensive Farming of
Fish
All: Farming of Fish and
Seafood
Module 2: System elements
Module 6: GAP for farming of fish
7 Slaughterhouse, Boning and
Butchery Operations
C: pre‐process handling of
animal products
Module 2: System elements
Module 9: GMP for pre‐processing of animal
products
8 Processing of Manufactured
Meats and Poultry
El: Processing of Perishable
Animal Products
Module 2: System elements
Module 11: GMP for processing of food products
9 Seafood Processing: El: Processing of Perishable
Animal Products
Module 2: System elements
Module 11: GMP for processing of food products
14
“A capacity building program for small and/or less developed businesses that will develop effective food safety management systemseffective food safety management systems
through a systematic continuous improvement process.”
Small and Less Developed businesses• their size,
• the lack of technical expertise,
• the economic resources,
• or the nature of their work
Less developed business ‐ refers to the status of the food safety management system and NOT to the number of staff or volume of production.
1. Basic Level – 30% GFSI Scheme Criteria
Food Safety Management Systems
Good Manufacturing Practices
Control of Food Hazards
2. Intermediate Level – 70% GFSI Scheme Criteria
Basic Level plus
Codex Standard ‐General Principles Of Food Hygiene
▪ SSOP’s and SPS
HACCP
15
Food Safety Management Systems
Specifications including Product Release
Traceability
Food Safety Incident Management
Control of Non‐Conforming Product
Food Safety Management Systems
Management Responsibility
General Documentation Requirements
Procedures
Complaint Handling
Control of Measuring & Monitoring Devices
BASIC – 30% INTERMEDIATE- 70%
Global Markets Program
Corrective Action
GMP
Personal Hygiene
Facility Environment
Cleaning and Disinfection
Product Contamination Control
Pest Control
Water Quality
Control of Food Hazards
Control of Food Hazards ‐ General and Specific
Control of Allergens
Control of Measuring & Monitoring Devices
Product Analysis
Purchasing
Supplier Approval and Performance Monitoring
Training
GMP
Facility and Equipment Maintenance
Staff Facilities
Waste Management
Storage and Transport
HACCP and Additional Requirements
HACCP
Food Defense
GFSIGFSIGuidanceGuidanceDocumentDocument
RequirementsRequirements(6.1(6.1thth Edition)Edition)
GFSIGFSIRecognizedRecognizedSchemes for Schemes for
ManufacturingManufacturing
evel
100%
12 Months
The Requirements: Complete Overview (3/3)
GlobalGlobalMarketsMarkets
Basic LevelBasic Level
GlobalGlobalMarketsMarkets
Basic LevelBasic Level++
Intermediate Intermediate LevelLevel
Part IIIPart III
Matching Le 70%
30%
12 Months
Identify Which Audit Scheme
Per customer requirement.
Have never had an audit?
Start with the Global Markets Program
▪ Most all auditing companies can audit
Obtain a copy of the standard
Obtain a copy of the guidance
16
Global Markets Assessor Guideline http://www.mygfsi.com/market‐access/global‐markets‐programme/overview.html
SQF Guidance SQF Guidance http://www.sqfi.com/documents/
Primus Guidance http://www.primusgfs.com/
Determine what programs you already have and what programs you need.
Your teaml Consultant
Trained in SQF or BRC
Others – food safety team from local manufacturer or their QA.
Online – food safety programs/SOPs Pre‐Audit (similar to GAP assessment)
17
Jason Young -jason.young@okstate.edu
www.mygfsi.com
http://www.fapc.biz/gfsi.html
gfsinfo@theconsumergoodsforum.com