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HOW IFC FOOD SAFETY TOOLKIT MAY BE
INSTRUMENTAL IN IMPLEMENTATION OF
THE SYSTEM?
OKSANA DOROFEYEVA, ELENA BULAVINA
Food safety specialists, IFC
• Food processing sector is a priority for IFC in the
region
• The problem: lack of a universal tool for food safety
consulting
• The outcome: the developed FOOD SAFETY
TOOLKIT
1
Plan or Road Map on
development of a food safety
management systemIFC Toolkit
Food business operators, advisors,
auditors, supervision authorities
Target Audience
IFC FOOD SAFETY TOOLKIT: MAIN PREREQUISITES
2
Mandatory legal requirements for
НАССР
Stricter demands of global retail
chains to suppliers
Poor expertise of consultants
Technical difficulties with drafting documents
Food safety incidents and
new challenges to food safety
IFC FOOD SAFETY TOOLKIT: MAIN PREREQUISITES
3
1To help companies better understand the food safety standards and implement an effective НАССР
2Improve the food safety management practices already in place
3Help enterprises get prepared for external inspections and audits
4
Help enterprises achieve the status of authorized suppliers, raise competitiveness and improve the bottom line
IFC FOOD SAFETY TOOLKIT: KEY GOALS
• Simple and hands-onSelf-help manual:
• Implement the system
• Train staff
• Improve one’s system based on best practices
Enables to
• Applicable to any process
• Regardless of the size
• Location of operations or complexity of processes
Universal
guidelines
• Examples of documents and procedures
• Adaptable to specific needs of a company
• Instructions
Contains templates
• Local specifics
• Tested in CIS and Western Balkan countriesCustom-tailored to
IFC FOOD SAFETY TOOLKIT: FIVE DISTINCTIVE FEATURES
Module 1 Introduction and Overview
Module 2 International Food Safety Standards and
Schemes
Module 3 International Food Safety Legislation
Module 4 Food Safety Tools and Techniques
Module 5 FSMS Procedures and Documentation
Module 6 Food Safety Training
Module 7 Information for Company Management
5
IFC FOOD SAFETY TOOLKIT: SEVEN MODULES
A “Road map” for FSMS development
6
MODULE 2
• Overview of GFSI
• Other FSMS schemes and standards that a producer may choose in managing food safety
• Best international practices
MODULE 3
• Overview of the primary food safety legislation now in place
• Process to demonstrate its legal compliance with food safety requirements
• Useful links
IFC FOOD SAFETY TOOLKIT: KEY SECTIONS
QUICK SURVEY:
• Is certification of НАССР system a mandatory
legal requirement?
• Is certification of you HACCP system required
if you export your produce to EU and USA?
• Is FSSC 22000 certification scheme the only
scheme recognized by GFSI and major retail
chains?
• Do the certificates of HACCP system obtained
by a company exempt it from formal
government inspections?
7
You may find answers to these and many other
questions in IFC Food Safety Toolkit
NO
NO
NO
NO
8
Partial example of a milk processing HACCP plan:
• two critical control points (CCPs) and operational pre-requisite program (O-PRP)
CD with templates of worksheets for HACCP study and development of PRPs
1. An overview of Pre-Requisite Programs (PRP) on the basis of ISO/TS 22002-1
• includes six examples of PRP for milk processing operations
2. General information about HACCP
• includes its history, underlying principles, benefits and preliminary steps in developing a HACCP system
IFC FOOD SAFETY TOOLKIT: TWO ELEMENTS OF MODULE 2
• Is there a need to perform hazard analysis for Pre-
Requisite Programs?
• Are technical specifications identical to Pre-Requisite
Programs?
• Does ISO 22000 contain requirements for mandatory
verification of Pre-Requisite Programs?
• Are Pre-Requisite Program part of HACCP plan?
• Is it mandatory to record PRP monitoring results?
9
NO
NO
NO
NO
NO
QUICK SURVEY:
You may find answers to these and many other
questions in IFC Food Safety Toolkit
Examples of planning and development of Pre-Requisite Programs
for raw milk processing in accordance with ISO/TS 22002-1
10
PRP 6: Utilities, supply of air, water and energy
PRP 9: Management of Purchased Material
PRP 12: Pest Control
PRP 11: Cleaning and Sanitizing
PRP 13: Employee Hygiene and Employee Facilities
PRP 14: Rework
IFC FOOD SAFETY TOOLKIT: MODULE 4
Examples of completing workbooks needed for PRPs development :
11
PRP Management Worksheet: defines and documents relevant
hazards and proposes measures for controlling them
PRP Verification Action Plan Worksheet
PRP Meeting Summary Worksheet
PRP Gap Registration and Resolution Worksheet
PRP Hazardous Agents worksheet
IFC FOOD SAFETY TOOLKIT: MODULE 4
• Review the following document and guess its title?
• In your opinion, what is the objective of completing
this worksheet?
12
IFC FOOD SAFETY TOOLKIT:
LET’S CONSIDER AN EXAMPLE
13
ПрExamples of worksheets for HACCP plan and O-PRP
• In accordance with the requirements of ISO 22000:2005 standard
• For production of whole milk
13 worksheet forms for completing HACCP study:
• Brief description of a worksheet specific objective
• Step-by-step guidance in completing each workbook
• Example of completed workbook
IFC FOOD SAFETY TOOLKIT: MODULE 4
Examples of filling out key forms of worksheets, required for
development of a НАССР plan/O-PRP:
14
• Definition of applicability of HACCP system
• Description of produce/ingredients
• Identification and description of hazards
• Selection and distribution of control measures
• Validation of control measures
• НАССР plan (including O-PRP)
• Control measures verification plan
• Changes and follow-up actions
• HACCP team meetings records
IFC FOOD SAFETY TOOLKIT: MODULE 4
• Review the following document and guess,
how this worksheet is titled? And also
• Which requirement of ISO 22000:2005
mandates it?
15
IFC FOOD SAFETY TOOLKIT:
LET’S CONSIDER AN EXAMPLE
16
• documents description
• policy
• objectives
• procedures
• work instructions
• food safety plans
• specifications
• forms and records
• Details on establishing and developing FSMS procedures and documentation
Completed examples of the primary documented procedures,
designed in with GFSI-recognized FSMS schemes
Overview of the typical documentation
structure or hierarchy in a FSMS
IFC FOOD SAFETY TOOLKIT: MODULE 5
17
Control of documents and records
Complaint Management
Control of Nonconforming Product
Calibration
Corrective and Preventive Action
Internal Auditing
Traceability
Product Recall and Withdrawal
Food Defence
Allergen Control
Hygiene procedures
Identification & Evaluation of Compliance
IFC FOOD SAFETY TOOLKIT
MODULE 5: EXAMPLES OF DEVELOPING PROCEDURES
• Does FSSC 22000 certification scheme require a Food
Defence Plan?
• Is testing and validation of the traceability system
mandatory?
• Is it mandatory to perform a risk assessment of allergens,
if yours is a single-component product?
• Is it mandatory to actually recall product from a retail
network at the time of system testing?
• Is it required to control the most vulnerable from the
standpoint of likely intentional tampering production
processes ?
18
YES
YES
YES
NO
YES
QUICK SURVEY:
You may find answers to these and many other
questions in IFC Food Safety Toolkit
19
• Sample documents, including a training
and development procedure
• A training needs analysis,
• An FSMS training and development
matrix
• Methods of evaluating of training
effectiveness
General information on training and development of personnel
Recommendations on selecting a food safety trainer or training
programs
IFC FOOD SAFETY TOOLKIT: MODULE 6
20
• Example of the system review procedure by
the executive management
• Recommendations on design of Food Safety
Policy and objectives
• Examples of completing workbooks of
system performance reviews and
management review meetings
• Examples of input data needed for executive
management to analyze system
performance
• Examples of decisions adopted following
this analysis
Explanations how to meet requirements of the standards with regard to management commitment and responsibilities
IFC FOOD SAFETY TOOLKIT: MODULE 7
• Review this document and guess its title?
• Is its development mandatory in accordance with ISO
22000:2005? Who is responsible for its development and further
reviews?
21
IFC FOOD SAFETY TOOLKIT:
LET’S CONSIDER AN EXAMPLE
QUIZ
• HACCP system is based on five underlying
principles
• To develop an HACCP Plan, at least three
CCPs should be established
• All НАССР team members must graduate
training courses on production technologies
• FSSC 22000 certification scheme is recognized
by GFSI
22
THE PRIZE WINNER IS…
NO
NO
NO
YES
• Critical control points may be monitored
regularly once a weekNO
HOW CAN YOU GET MORE ON IFC TOOLKIT?
Visit web-site: http://fstoolkit.ucab.ua/
23
Call us:
+38 (044) 236-21-10,
+38 (093) 820-13-87
Write an inquiry to еmail:
agrievent@gmail.com
Leave request on web-site:
http://fstoolkit.ucab.ua/
CONTACT INFORMATION
SPECIAL OFFER!
Only for Forum participants UAH 2,500 UAH 2,000!
24
IMPROVE YOUR COMPETITIVE EDGE …
IFC Agribusiness Standard Advisory
in Europe and Central Asia
THANK YOU!
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