cii national award food safetyface-cii.in/sites/default/files/award_broc_v_1_5.pdf ·...

Small, Medium and Large Food Businesses Manufacturing & Food Service Organisations

CIINational Award

for

Food Safety2011

Award Brochure

Award Brochure

Version 1.5

Copyright 2011

The Confederation of Indian Industry (CII) intends to encourage the widespread use of this material within

companies and other organizations. However, no part of this publication may be reproduced, stored in retrieval

system, or communicated in any form or by any means (be this electronically, mechanically, through photocopy

or recording or otherwise), without prior written permission from CII.

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Small, Medium and Large Food Business

Key Dates

30 May 2011

Final date for receipt of 'Letter of Intent' from Applicant companies by

CII Award Secretariat

15 June 2011

Final date for receipt of the Application Document by

CII Award Secretariat

1 July – 17 August 2011

Site visits, where applicable

November 2011

Announcement of results

(Two senior officials from all applicant organizations are eligible to attend the

Award Ceremony, as Special Invitees)

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Foreword

The Confederation of Indian Industry (CII) has been promoting

the cause of Quality, through several initiatives, since the mid

eighties. In the year 1994, CII and the EXIM Bank of India jointly

established the CIIEXIM Bank Award for Business Excellence,

based on the internationally recognised EFQM Model of

Excellence, with the objective of enhancing the competitiveness

of Indian Industry to world‐class levels. In 1995, which was the

centenary year of CII, it was decided to set up 4 centres of

excellence for providing training, advisory and consultancy

services to industry and other sectors of economy. The first of

these centres, named as CII Institute of Quality (CII‐IQ), was

established in 1999, in Bangalore. Beginning with our services in

the area of manufacturing, we have extended our activities to

other sectors namely Education, Healthcare, Public Services and

Food Safety & Quality.

In the area of Food Safety and Quality (FSQ), CII‐IQ commenced

its Training and Advisory services in 2003 under the guidance of

CII Expert Group & the National Task Force on Food Safety and

Quality, In order to attain and sustain competitiveness in the

highly competitive local and global markets, the food industry

needs to develop the capability in important areas like Quality,

Manufacturing Excellence & Food Safety Systems. As part of

these initiatives, CII‐IQ has developed a practical and holistic

management framework, the CII Food Safety Assessment Model.

The CII National Award for Food Safety was launched in 2010,

based on this model, to promote internationally benchmarked

best practices on Food Safety. The latest Revision 2011 includes

assessment of Social compliance & Organisational Improvement

initiatives to provide a forum for national recognition among

micro, small, medium and large organisations in the Food

Manufacturing & Service Industry.

The Award process involves an assessment of the Food Safety

related processes and practices of the participating organisations

by experts and professionals, a feedback to the organisation and

recognition for significant food safety system approaches and

implementation.

I strongly urge the Food Processing organisations in Micro, Small,

Medium and Large scale businesses to participate and derive the

benefits from participation in the Award programme.

K N Shenoy Chairman

CII Institute of Quality Bangalore

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CII National Award for Food Safety 2011

Coveted

Aspired for

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Contents

About the CII National Award for Food Safety 2011 9

Need for a Food Safety Assessment Model 9

How did we arrive at the Award Criteria? 10

CII Food Safety Assessment Model 11

Table 1: Award Assessment Criteria 12

Assessment Guidelines 13

Model Criteria and Scoring 13

Model Criteria 1 15

Model Criteria 2 19

Model Criteria 3 25

FAQs 31

Eligibility Criteria 35

How to apply for the Award 36

Award Assessment Process 40

Levels of Recognition 41

Acknowledgement 42

Further Support 43

Award Assessment Criteria & Fees 44

Complaints Redressal Procedure 45

Non Disclosure & Confidentiality 45

Winners 2010 46

Form 1: 'Letter of Intent' – CII National Award for Food Safety: Year 2011 47

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About the CII National Award for Food

Safety 2011

Need for a Food Safety Award

CII National Award for Food Safety

With the aim of raising awareness levels, promoting Food Safety Practices and recognising

role models & with a view to upgrading Indian food companies in the Micro, Small, Medium

and Large scale sectors to world class levels, Confederation of Indian Industry (CII Institute of

Quality) in partnership with its stakeholders & knowledge partners had launched the CII

National Award for Food Safety in 2010.

The assessment criteria for small, micro, medium and large scale companies, involved in

production and service of food business are based on national and international standards of

Food Safety Systems and have been customised keeping the nature of business, size, sector,

structure and maturity levels in mind . The process involves an assessment and feedback to

the participating companies by harnessing the expertise of highly experienced, trained,

technical food professionals and setting examples of best in class.

CII National Award for Food Safety was formed to honour organizations for pre‐eminence in

the field of food safety systems, raise awareness on sustainable success and competitiveness

through robust food safety systems and provide guidance to those seeking to achieve it.

Based on a process of feedback and review from the stakeholders and in line with the

changing market scenario, the Assessment model has been duly upgraded to 2011 Revisions.

The annual awards 2011 would be presented to organizations for establishing significant

food safety systems & in recognition their methodical and holistic approaches and

implementation effectiveness.

Need for a Food Safety Assessment

Model

Food processing sector in India is set to grow at an enormous pace. The micro, small and

medium scale food businesses particularly have several advantages due to their size and

simplicity which makes them competitive. However they also face several challenges to

meet the ever growing demands of the competitive and global demands. Regardless of the

nature of food business, size, structure or maturity, in order to be successful Food business,

an organization needs to establish appropriate food safety systems, in phases, with a clear

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purpose of delivering safe products &/or services to its consumers. The Food Safety Model

hence needs to be practical and holistic tool that can be used in a number of ways:

As a tool for Self ‐Assessment by measuring where they are on the path to establish

food safety system, helping them understand the gaps; and then stimulating

solutions

As a framework for positioning existing food safety initiatives in the organization,

identify gaps and helping upgrade food safety systems of complete food chain in

phases

As a model for preparing organizations to achieve attributes required for delivery of

safe food and transform into a Global Supplier.

How did we arrive at the Award

Criteria?

A survey of global compliance and benchmark standards like ISO 22000, BRC, HACCP, IFS,

NBE Dutch Standard, GFSI approved FS 22000, PAS 220, Guidelines of Food Safety and

Standards Authority of India(FSSAI), Indian standards related to Food Safety and Quality

feedback from industry, government and other stakeholders and an analysis of the same

indicated a need for an assessment model for food safety, customised to various food

sectors and categories in the Indian context towards building capability of the Global

Suppliers.

In view of the above need, CII Expert Group of Food Safety and Quality designed a

comprehensive model customised for Micro and Small and Medium & Large scale units of

Manufacturing and Food Service organisations.

The proposed model is aimed at applying sector specific Good Manufacturing practices,

good hygiene practices, graduating to international Food Safety benchmark standards and

practices by focussing on the criteria required for Risk assessment through HACCP in a

management system framework. The model also contains criteria on Social compliance and

Organisational level improvement initiatives, at par with any global supplier.

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CII Food Safety Assessment Model

Overview

The overview of the model, criteria & categories are illustrated in Figure 1 & Table 1 below.

Figure 1

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Table 1: Award Assessment Criteria

Nature of Business

Large

(Above

100

Crore)

Medium

(Between

Rs. 5 Cr –

Rs 100 Cr.)

Small &

Micro

(Rs 1Lakh‐

5 Crore)

Criteria

Number Basis of Criteria

Manufacturing

(Food Processing

Companies)

Criteria

3

Criteria 3

for SMB

Criteria 3

for SMB

3 Based on FS22000 +

Improvement

Initiatives + Social

Compliance

Food Service :

Eateries (Involved in

Preparation, Serving,

Take Aways with

Permanent

Establishment and

Address) e.g:

Restaurants,

Catering, Institutional

Canteens, Food

Courts)

Criteria

2A

Criteria 2A

for SMB

Criteria

2A for

SMB

2A Based on ISO 22000

and PRP for Food

Service

establishments

Having permanent

addresses +

Improvement

Initiatives + Social

Compliance

Food Service : Hotels

Involved in services

like Preparation,

Serving, Room

occupancy, room

service, Banquets

etc, with Permanent

Establishment and

Address

Criteria

2 B

Criteria

2 B for

SMB

Criteria

2 B for

SMB

2B Based on ISO 22000

and PRP for Hotels

having banquets and

restaurants+

Improvement + Social

Compliance

Food Service :

(Shops and Vendors)

e.g. Meat Shops,

Sweet Meat Shops,

Food Retail,

Confectioneries,

Vending and

Dispensing, Street

Vendors etc.

Criteria

1

Criteria 1 Criteria 1 1 Based on FSSA 2006

Sch 4 Part 1+ CII 14

Point Check for Food

Vendors + Social

Compliance+

Improvement

Initiatives

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Assessment Guidelines

The Award criteria used for assessing the applications has been drawn and developed based

on FSSA Schedule 4, CII‐14 Point Check on Food Safety for Street Vended Food, BIS Draft

Standard FAD 15 (1951) C, Codex Sector specific GMP, GFSI approved & benchmarked

schemes on Food Safety Management Systems, select Social compliance and organisational

initiatives based criteria for as customised to the Indian context. (illustrated in Table 1). It

hence provides a mechanism to benchmark against best‐in‐class organisations, which are

using national and international standards of sustainable food safety systems and practices.

Disclaimer

The assessment would be limited to the companies’ implementation practices, systems and

records only through offsite assessment and on‐site visit, as applicable. A simple scoring

system has been incorporated to enable evaluation by assessors. There would be no

laboratory tests associated with this assessment. The assessors will complete their

assessment based on the company’s practice of monitoring & verification systems,

processes and records only.

Model Criteria and Scoring

The application document will be assessed and scored on scale of 0‐1000 points using

category specific assessment criteria as indicated in the Assessment Model and Criteria

specific Checklists provided in Sections 6, 7, 8.

5.1 Scoring & its implication

The assessment utilizes a numerical scoring system to provide comparative values for

evaluation on levels of implementation and maturity of systems. Each broad check point

covered in the criterion has been assigned a specified weightage.

Not Applicable: ‘NA’ The check point which is not applicable for assessment for the given

criteria

For assessing the Improvement initiatives, the percentage maturity values obtained by the

applicant broadly implies the following as per the maturity bands provided below:

1. There is comprehensive evidence of implementation in all relevant areas: 90‐ 100 :

World class

2. There is clear evidence of implementation and covers about ¾ of the relevant areas:

65‐85: Advanced

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3. There is evidence of implementation and covers about ½ the relevant areas : 40‐60:

Competitive

4. There is some evidence of implementation and covers about ¼ the relevant areas:

15‐35: Basic

5. No evidence or anecdotal : 0‐10 : Anecdotal

Scoring Formula:

The following simple equation is to used to derive evaluated score for each check point

(% score or maturity value) x (Weightage) = Evaluated Score for each broad check point

Scoring for Maturity Value: The least count of the scale may be taken as 5 (e.g. Scoring

of Maturity Value in the Maturity Band 'Competitive'

should be either 40 / 45 / 50 / 55 / 60)

Weightage: The weightage for each check points is indicated in the

criteria checklist format

Example of determining Evaluated Score:

During assessment, assessors assess the maturity of food safety practices & systems against

a checkpoint. Say it is 50%. The evaluated score for assessed check point can be derived by

multiplying the maturity value 50 with weightage 0.1 that is 50 X0.1 = 5

Total Highest Possible score in each criterion: 1000

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CII National Award for Food Safety: Assessment Criteria 1

The Check points for criteria 1 have been drawn and developed based on FSSA 2006

Schedule 4 Part 1, CII‐14 Point Check on Food Safety for Street Vended Food and BIS Draft

Standard FAD 15 (1951) C + Social Compliance + Improvement initiatives. These check points

have been customised to provide a simplified format to assess the level of implementation

and maturity of Food Safety system for the criteria 1 applicants of CII National Award for

Food Safety.

Scope:

This assessment criteria check point applies to food enterprises as illustrated below and

specified in Table 1:

Food Service (Shops and Vendors) e.g.: Meat Shops, Sweet Shops, Food Retail, Street

Vendors, Confectioneries, Vending and Dispensing etc.

Section A: Self Declaration

1. Statutory and Regulatory requirements

2. Social Compliance

Section B : Food Safety Practices Highest Possible Marks 900

No. Checkpoints % of 1000

1 Quality of Inputs and Ingredients 5

2 Transport, Reception and Storage of Inputs 5

3 Facility Location 5

4 Facility infrastructure 5

5 Utensils and Cutting Tools : Material of construction, cleaning and storage

5

6 Cleaning, Sanitizing & Maintenance 5

7 Personnel Hygiene and habits 7.5

8 Food preparation, cooking and handling 10

9 Transport of Prepared Food 7.5

10 Sale outlet 7.5

11 Protection and Serving of Food 7.5

12 Handling and disposal of waste 7.5

13 Pest Control 7.5

14 Training 5

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Section C : Sector Specific Good Manufacturing Practices (GMP) Highest PossibleMarks= 50

No Checkpoint % of 1000

C 1 Sector Specific GMP based on FSSAI Schedule 4 andrelevant Codes of Practice

5

Section D : Improvement Initiatives

Highest Possible Marks 50

No Checkpoint % of 1000

D 1 Improvement Parameters based on CII EXIM Bank Award Model for Business Excellence

5

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The check points for criteria 2 has been drawn and developed based on ISO 22000 and PRPs

for Food Service permanent establishments + Improvement initiatives + Social Compliance

These check points have been customised to provide a simplified format to assess the level

of implementation and maturity of Food Safety Management system for the criteria 2

applicants of CII National Award for Food Safety.

Scope:

This assessment criterion check point applies to criteria 2A and 2B as per Table 1 & the

following :

Food Service Criteria 2A:

Eateries (Involved in Preparation, Serving, Take Always with permanent Establishment and

Address e.g.: Restaurants, Catering, Institutional Canteens, Food Courts)

Food Service Criteria 2B:

Hotels Involved in services like Preparation, Serving in Restaurants, Room occupancy, Room

service, Banquets etc, with permanent Establishment and Address


(Applicable to Criteria 2A and 2B as relevant : Ref. Table 1)

Section A : Self Declaration

A 1 Statutory and Regulatory Requirements

A 2 Social Compliance


B 1 Pre Requisite Programs 245

B 2 HACCP 245

B 3 Food Safety Management System Structure 210

Section C : Sector Specific Good Manufacturing Practices (GMP) Highest Possible Marks 150

C Sector Specific GMP based on FSSAI Schedule 4 and relevant Codes of Practice

150

Section D : Improvement Initiatives Highest Possible Marks 150

D Improvement Parameters based on CII EXIM Bank Award Model for Business Excellence

150

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Section B1 : Prerequisite Programs Highest Possible Marks 245

No. Checkpoints % of 245 marks

1 Establishment : Location, Design and Facilities (External) 4

2 Premises & Rooms Layout & Design 4

3 Utilities 4

4 Drainage & Waste Disposal 4

5 Equipments, Cleaning & Maintenance 5

6 Management of Purchased material 8

7 Measures to prevent cross contaminations 8

8 Establishment maintenance, cleaning & sanitizing 8

9 Pest control system 8

10 Personal, hygiene & employee facilities 8

11 Control of operation 10

12 Management & supervision 4

13 Product withdrawals & traceability 5

14 Storage 5

15 Transportation 5

16 Product information and consumer awareness 5

17 Training 5

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Section B2 : Hazard Analysis and Critical Control Point Highest

Possible Marks 245


marks

1 Preliminary Steps 3

2 Food Safety Team 5

3 Product Characteristics 5

4 Intended user 3

5 Flow Diagram 5

6 Description of Process Steps 3

7 Hazard Analysis 10

8 Selection and Assessment of Control Measure 3

9 Establishing Operational PRP’s 5

10 Establishing HACCP Plan 40

11 Updating of Preliminary information and documents 3

12 Verification Planning 5

13 Effectiveness of PRP’s, OPRP’s, HACCP Plan 10

Section B3 : Food Safety Management System Structure Highest Possible Marks

210


marks

1 Management Commitment 8

2 Communication 8

3 Management Review 8

4 Resource Management 5

5 Control of Documents & Food Safety Manual 8

6 Internal Audit 10

7 Validation of Production Process 5

8 Identification and Traceability 5

9 Calibration, Control of monitoring and measuring 10

10 Customer satisfaction 5

11 Control of Non‐ Conforming product 8

12 Corrective Action 5

13 Record Control 15

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Section C : Sector Specific Good Manufacturing Practices (GMP) Highest Possible

Marks 150



15

Section D : Improvement Initiative Highest Possible

Marks 150 No. Checkpoints % of 150

marks

1. Enablers for Improvement Initiatives 45

2. Outcome of system standards, tools, techniques and operating philosophies

30

3. Recognition and reward of people 10

4. Involvement of the unit in championing and disseminating the message of Food Safety

15

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The check points for criteria 3 have been drawn and developed based on “The Global Food

Safety Initiative approved scheme on FS22000 along with Improvement Initiatives + Social

Compliance coupled with some examples of best practices from the food industry.

These check points have been customised to provide a simplified format to assess the level

of implementation and maturity of Food Safety Management system for the criteria 3

applicants of CII National Award for Food Safety.

Scope:

This assessment criteria check point applies to category 3 ‐ Medium & Large scale Food

Processing industry as illustrated in Table 1.

Criteria 3





B 1 Pre Requisite Programs based on PAS 220 245

B 2 HACCP based on ISO 22000 245

B3 Food Safety Management System Structure based on ISO 22000

210

Section C : Sector Specific Good Manufacturing Practices (GMP) Highest Possible Marks 150


150

Section D : Improvement Initiatives Highest Possible Marks 150

D Improvement Parameters based on CII EXIM Bank Award Model for Business Excellence

150

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Section B1 : Pre Requisite Programs based on PAS 220 Highest Possible

Marks 245


1 Construction and layout of Buildings 5

2 Layout of Premises and workplaces 5

3 Utilities – Air, Water & Energy 5

4 Waste Disposal 5

5 Equipment suitability, cleaning and maintenance 10

6 Management of Purchased material 5

7 Measures for prevention cross contamination 5

8 Cleaning and sanitizing 10

9 Pest control 10

10 Personal Hygiene and employee facilities 10

11 Rework 5

12 Product Recall Procedures 5

13 Warehousing 10

14 Product Information and consumer awareness 5

15 Food Defense, Bio vigilance and Bio terrorism 5

Section B2 : Hazard Analysis and Critical Control Point Highest Possible

Marks 245


1 Preliminary Steps 3

2 Food Safety Team 4

3 Product Characteristics 4

4 Intended Use 3

5 Flow Diagram 5

6 Description of Process Steps 3

7 Hazard Analysis 4

8 Selection & Assessment of Control Measures 3

9 Establishing Operational PRPs 4

10 Establishing HACCP Plan 50

11 Updating of Preliminary 3

12 Verification Planning 4

13 Effectiveness of PRPs, OPRPs & HACCP Plan 10

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Section B3 : Food Safety Management System Highest Possible

Marks 210


1 General Requirements 5

2 Documentation Requirements 5

3 Management Commitment 8

4 Communication 8

5 Emergency Preparedness 5

6 Management Reviews 8

7 Human Resources 10

8 Infrastructure 3

9 Work Environment 2

10 Traceability 5

11 Correction 4

12 Corrective Action 5

13 Handling of potentially unsafe Products 5

14 Withdrawals 5

15 Validation, verification and improvement of the food safety management system 5

16 Control of Monitoring & measuring 5

17 Food Safety Management System Verification 5

18 Improvement 7

Section C : Sector Specific Good Manufacturing Practices (GMP)

Highest Possible Marks 150


C Sector Specific GMP based on FSSAI Schedule 4 andrelevant Codes of Practice

15

Section D : Improvement Initiative Highest Possible Marks 150


1. Enablers for Improvement Initiatives 45

2. Outcome of system standards, tools, techniques and operating philosophies

30

3. Recognition and reward of people 10

4. Involvement of the unit in championing and disseminating the message of Food Safety

15

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9.0 FAQ

Why was the Award established?

The Award was established to promote globally accepted Food Safety practices & systems as

an increasingly critical and basic component for competitiveness. Besides recognition, it

facilitates understanding and sustainable implementation of elements vital for food safety

like GHP, GMP, Risk Analysis & Food Safety Management Systems, Social compliance and

Organisational Improvement.

Who can participate?

Units of all Indian organisations and also their overseas units , shown in Table 1, are eligible

to apply for the Award. The applicant unit must be actively in the food business for at least

the past three years. These include Micro, Small, Medium and Large scale Manufacturing

and Food service industries including Food Establishments like Hotels, Restaurants/ Eateries/

Canteens/ Food served in Retail/ Sweet shops and others.

Why should Micro, Small, Medium Business organisations participate?

Micro, Small and Medium Business organisations are confronted with new set of challenges

and concerns. Food borne illness is widely prevalent globally, especially in tropical &

developing countries. Customers are now more aware of Food Safety. With more people

now eating out of home, there is a need to establish appropriate food safety practices &

systems with a clear purpose of delivering safe food and adopting the global acceptable

approaches to effectively manage food safety as an integral part of quality. It is hence

important to understand where a company currently stands on these practices and identify

improvement opportunities and benchmarks.

What do you gain by participating?

Apart from getting an opportunity for peer recognition and an opportunity to receive

national recognition in line with Award norms, each participating unit gets an external

perspective on their practices and performance as per the Award assessment criteria. A

team of trained assessors with diverse and extensive experience assess each applicant

company. The assessors spend significant time to identify strengths and opportunities for

improvement. A detailed feedback report in the form of a checklist is sent to all the

applicant companies. The report gives an objective and comprehensive assessment of the

current status of the organisation and forms a sound basis for developing organisation‐wide

consensus on a roadmap for reaching higher levels of food safety.

The organisation will achieve a basic competitive edge in business through the national

recognition process of CII.

Why Food Safety Model?

The Model enables organizations of all sizes and specific sectors to put in place holistic and

sustainable Food Safety practices and systems and establish a common basis and thinking

across all the functions based on national & international standards and practices. It allows

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an easy and effective positioning and integration of existing initiatives and focus on further

improvement.

How to apply?

The first step is to convey the intent to apply by completing and submitting the ‘letter of

Intent’ in soft and hard copy, to CII Institute of Quality, Award Secretariat. Thereafter, 5 hard

copies of Application document should be submitted in the CII prescribed and easy to adopt

format. For details please see Section 11 of the brochure.

What support is provided?

CII Institute of Quality offers training, consultancy, assessment and advisory services on the

Food Safety Assessment Model, Sector specific GHP, GMP based on Codex, FSSA 2006, ISO

22000 & FS 22000 besides Quality Tools and Techniques like TPM, Lean, Six Sigma & also

similar services on the EFQM Model for Business Excellence.

What are the Food Safety related services?

Besides Awareness Campaigns, in depth training for competence building of the Food

industry, Best Practices and Information sharing platforms and publications, CII Institute of

Quality offers to counsel and work with Micro, Small, Medium and Large Business

organisations in GHP, GMP, HACCP, FSSAI Guidelines, BIS Standards for Food Safety of Street

vended Food, ISO 22000 Clusters for helping them implement and action plan for

improvement. CII IQ works closely with the Government and Institutes of international

repute on priority initiatives and standards formulation. Services on Lean, TPM, other

Quality tools and techniques and Business Excellence framework for undertaking Self

Assessment to attain higher levels of performance are also offered from CII Institute of

Quality.

What are the Micro, Small, Medium and Large Business specific services?

CII Institute of Quality facilitates the formation of Food Safety and Quality clusters of Small

and Medium Business organisations and assists those keen on pursuing a journey on Food

Safety, as a SMB specific initiative. Sector specific training and consultancy (e.g. tea, bakery,

hotels and restaurants, fruits and vegetables, dairy etc) on relevant criteria covering FSSAI

Guidelines, International standards are provided to companies on request. The CII IQ

counsellors have a wide experience in working with clusters on these aspects.

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10.0 Eligibility Criteria

10.1 Units of all Indian organisations and also their overseas units are eligible to apply for

the Award. The Applicant must be actively engaged in food manufacturing and food

service businesses for at least three years with no serious* food safety incidents

For purposes of applying for the Award, the criteria and turnover mentioned in Table 1 for

the specified categories for Micro, Small, Medium & Large Business organisations applies.

Categories of organisations are grouped as follows:

CII National Award for Food Safety is proposed to be categorised to encourage three

different food business sectors in various scales of business, involved in processing & service

of food products.

Criteria 1

Food Service (Shops and Vendors) e.g : Meat Shops, Sweet Meat Shops, Food Retail,

Confectioneries, Vending and Dispensing, Street Vendors etc

Criteria 2A

Food Service : Eateries(Involved in Preparation, Serving, Take Always with Permanent

Establishment and Address) e.g: Restaurants, Catering, Institutional Canteens, Food Courts)

Criteria 2B

Food Service : Hotels Involved in services like Preparation, Serving, Room occupancy, room

service, Banquets etc, with Permanent Establishment and Address

Criteria 3

Manufacturing (Food Processing Companies)

10.2 The Application needs to be made operating unit wise

* Impacting masses, communities, any reportable fatal incidences.

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11.0 How to Apply for the Award

11.1 Instructions

Step 1

Each Applicant unit is required to submit a letter of intent with details about its organisation

in a CII prescribed format (Letter of Intent Form) in soft and hard copy along with the

Application fees and send to Award Secretariat. The Award Secretariat will provide an

acknowledgement on receipt.

Step 2

The Award Secretariat shall send the prescribed format for the Application Document to the

company/unit on receipt of the Letter of Intent form and Application fees. 5 copies of the

Application document are required to be submitted in a prescribed format. Each copy of the

application document should be in the prescribed format provided by CII‐IQ in soft copy. The

information must not exceed:

a. 65 pages: Criteria 3

b. 50 pages: Criteria 2

c. 35 pages: Criteria 1

The prescribed format contains 5 Sections:

Introduction

An organisation profile, describing the key facts about the organisation and its business &

Organisation Performance (‘Results’) relating to its Business Performance

Section A

1. Regulations

2. Social Compliance

Section B: Food Safety

B1. Pre Requisite Programs

B2. HACCP

B3. Food Safety Management System Structure

Section C

Sector Specific GMP based on FSSAI Schedule 4 and relevant Codes of Practice

Section D

Improvement initiatives based on CII‐ EXIM Award Model on Business Excellence

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Introduction:

A. Organisation Profile

Please provide a summary of up to (maximum) pages as mentioned in Step 2, of information

about the organisation and your business. The summary may cover the following, as

applicable:

Location name

Products/Services‐ Types, Food Sector, Numbers

Customers ‐ Main Customers/Customer segments, Share of Business

Suppliers ‐Main Suppliers, material

Annual Sales of last 3 years in a graph ‐ Domestic, Exports

Distributors/ Franchisees, if any ‐ Numbers, Locations

Competitors ‐ Main Competitors

People ‐ Numbers, Managerial, Supervisory and Workers, Casuals

Organisation Structure ‐ include or attach chart

Statutory, Regulatory requirements applicable ‐ List details

Collaborations, if any‐ List details

Certifications, awards, accolades received ‐ List details

Technologies ‐List main technologies

Key Business Challenges ‐ List details

IT Facilities ‐ List details

Any challenging or adverse business situations overcome successfully

B. Key Information related to Food Safety over the last 3 years

Any Food Safety Incidents

Customer Complaints (types and numbers)

Implemented Statutory and Regulatory requirements

Last date of inspection by Regulatory body (specify Regulatory body/bodies)

Summary of findings of last inspection ( extent of compliance)

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C. Organisation Performance (Results)

Applicants are required to present results achieved with respect to Business Performance

Results may be presented in the form of line graphs, bar charts, tables, numbers, figures,

data as appropriate for past 3 years

Total Revenue/ Turnover/ Export if any

Budgetary performance

Volume of business

Investment and Asset related information

Inventory levels

New Products (Number and types)

Any other as relevant

Section B: Food Safety Checkpoints

Separate Checklists of Food Safety Checkpoints for Criteria 1, 2 and 3 will be provided. It will

consist of defined Checkpoints and Columns for Applicant company to indicate whether the

practice exists, is absent or not applicable; a Remarks column may be used for the Applicant

to briefly describe what the company is doing on each of the applicable checkpoints and to

what extent. Justifications for Check points which are ‘Not Applicable’ also needs to be

provided in the ‘Remarks’ column.

Section C: Any other Sector specific GMP followed which are not covered in the

Food Safety section

Section D: Improvement initiatives

1.0 Enablers for Improvement

1.1 Which system standards / tools / techniques / Operating philosophies or a

combination of these is the unit practising?

• ISO 22000/ BRC/ IFS/SQF

• ISO 9001/14000/ SA 8000 etc

• TPM

• Problem Solving Tools and Techniques

• Lean

• Six Sigma

• Quality Circles

• Business Excellence

• Others (Please specify)

1.2 To how many relevant processes/areas have these been deployed?

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1.3 Implemented since when?

1.4 Is there evidence of Assessment and Refinement in the approaches?

2.0 Outcome of system standards, tools, techniques, operating philosophies

2.1 Whether there is evidence of improvements in levels of benefits over time?

2.2 What is rate of Employee Participation level in these activities (% total) over

time?

3.0 Reward &Recognition

3.1 How are people rewarded and recognised for their contribution to Food

Safety and other initiatives?

4.0 Involvement of unit in championing & disseminating the message of food

safety

4.1 To what extent is the unit involved in championing and disseminating the

message of Food Safety and its importance to the Society?

Any nominated members in Industry Association Food Safety

Committees/ Task Forces

Supporting Awareness Campaigns, Best Practices and Information

Sharing on Food Safety

Any others

11.2 General guidelines

i. Please read carefully the instructions before completing the application

document.

ii. Five (5) Copies of the filled in application document are required to be

submitted to the CII‐IQ Award Secretariat.

iii. Each copy of the application document should be in the prescribed format

provided by CII‐IQ. The information must not exceed as per page limits

mentioned in 11.1

iv. Each page of the application document should be of A4 size only.

v. Please include a cover page, glossary of terms and abbreviations for providing

clarity, if required.

vi. All the sheets including the accompanying documents, placed in an orderly

manner with references, should be loosely bound.

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vii. Separate Checklists of Food Safety Checkpoints for Criteria 1, 2 and 3 will be

provided. It will consist of defined Checkpoints and Columns for Applicant

company to indicate whether the practice exists, is absent or not applicable; a

Remarks column may be used for the Applicant to briefly describe what the

company is doing on each of the applicable checkpoints and to what extent.

Justifications for Check points which are ‘Not Applicable’ also needs to be

provided in the ‘Remarks’ column.

viii. Please describe the details in English, typescript, text in Arial point 11 and

figures in 9 point Arial narrow. The pages may be numbered.

12.0 Award Assessment Process

Step 1

Eligible Micro, Small, Medium and Large Business organisations submit Application

document

Step 2

Selection of Assessors

Step 3

Screening of the application Document and Qualification as per eligibility criteria *

Step 4

Application Document Review, On‐site Assessment and Scoring

Step 5

Review of Feedback Report and Scores by Jury

Step 6

Jury decides Award and Certificates to be Awarded

Step 7

Award Ceremony

Step 8

Feedback Report is sent to participating organisations

Step9

Follow up visit to participating organisations on request

*Screening of Application Document (Step 3)

The Application document will be reviewed with respect to its completeness by the CII

Award Secretariat and sent to a team of assessors for individual assessment and scoring. The

applicants qualified for the Site Visits will be informed.

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Assessors for the Award

A pool of Senior Assessors and Assessors would be identified from the senior most ranks of

Food Industry professionals and practicing managers from the Indian organisations with

relevant technical expertise, competence, experience and exposure to global food safety

standards. Training on the Assessment criteria and process would be ensured by CII IQ to

achieve a high level of consistency in assessment and scoring for evaluating the application

document.

13.0 Levels of Recognition

Levels of recognition, starting from the commendation certificate for strong commitment

and going up to the Award for each business group (category) would be decided by the

Award Jury.

These levels signify the various milestones, which the organisations can aim for as they

progress on their journey towards food safety. Therefore, organisations at different levels of

food safety can benefit from participating in the Award process.

CII National Award for Food Safety is presented to organisations judged to be ‘Role Models’

in the particular category corresponding to the stipulated levels.

Award

Commendation for Significant Achievement

Commendation for Strong Commitment to Excel

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Levels of Recognition:

There are three levels of recognition based on performance for each business group:

• Food Safety Strong Commitment Certificate

• Food Safety Significant Achievement Certificate

• Food Safety Outstanding Performance Award

These levels signify the various milestones, which the organisations can aim for as they

progress on their journey towards implementation & compliance of Food Safety Systems.

Therefore, organizations at different levels of implementation can benefit from participating

in the award process.

Organisations are commended when they have made good progress on their journey

towards Food Safety, but fall short of the level set for Award Winners. There are two levels

of commendations: Significant Achievement on the journey towards Food Safety.

Strong Commitment to Excel on the journey towards Food safety. (This level is lower than

the significant achievement level).

Apart from getting an opportunity for peer recognition, each company gets an external

perspective on their practices and performance for developing a competitive edge for the

business. A team of trained assessors with diverse and extensive experience assess each

applicant company. The assessors spend significant time to identify strengths and

opportunities for improvement. A detailed feedback report in the form of a checklist is sent

to all the applicant companies that gives an objective and comprehensive assessment of the

current status of the organisation and forms a sound basis for developing organisation‐wide

consensus on strategy for reaching higher levels of food safety.

14.0 Acknowledgement

Confederation of Indian Industry (CII) acknowledges the technical and administrative

support and co‐operation extended by the CII National Task Force, the CII Expert Group on

Food Safety and Quality, CII National Task Force on Food Safety and Quality and the CII

Awards Committee to administer the Award. CII also acknowledges the technical inputs

utilised from Standards and Guidelines of Codex, GFSI approved schemes like FS 22000, ISO

22000, PAS 220, FSSA’s Draft Regulations 2010, CII‐14 Point Check on Food Safety for Street

Vended Food, BIS Draft Standard FAD 15 (1951) C, www.22000‐Tools.com and the

encouragement from Ministry of Food Processing, Government of India, for helping

institutionalize the CII National Award for Food Safety 2010.

The Award Secretariat thankfully acknowledges the support extended by the Jurors, Senior

Assessors, Assessors and Organisations supporting the Award administration and their

contribution in propagating Food Safety in India Inc.

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15.0 Further Support

The following support services are available from the CII Institute of Quality for

understanding the requirements of the Model, and to utilise the model for Self Assessment

and develop and implement improvement action plan.

a) Workshop on the CII Food Safety Model (1 Day to 3 Days Modules)

b) Food Safety: Train the Trainer Workshop

c) Workshop on Development & Auditing HACCP Plans the FS 22000 Way

d) Other Training and Development Programmes:

Several training programmes are available on Food Safety & Quality Management

systems, Good Hygiene Practices, Lean, TPM, Six Sigma & Business Excellence tools

and techniques for performance improvement.

e) Counselling Services:

CII IQ Counsellors work with Small and Medium Business organisations through

clusters for Internal Audits, Self Assessment based on and action planning for

improvement.

f) Cluster Services:

CII IQ also facilitates the formation of clusters of Small and Medium Business

organizations and assists those organisations keen on developing the capability of

their Suppliers pursuing a journey for Food Safety & Quality.

Pillar 1: Assessment Services

Criteria for Resource persons: Senior most professionals from the Food Chain

industry / field, exposed to global food safety standards, selected from across the

country and trained with support from CII IQ.

Pillar 2: Training and Counselling Services for facilitating industry progress on Food Safety

Criteria for Resource persons:

Highly experienced, qualified & trained Counsellors of CII IQ in the area of Food

Safety, Quality, Manufacturing Excellence, Business Excellence, with wide Industry

background and exposed to global food safety standards

Food Safety and Quality Champions / Consultants, who are trained and exposed to

global food safety standards and with relevant competence and work experience, in

various locations across the country operating with the support of select CII

Regional/State and Zonal Offices, located across the country

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16.0 Award Assessment Criteria & Fees

The applicant organisations are required to pay the award assessment fees in three stages.

First, a nominal ‘Application Fee’ is payable at the time of submission of the 'Letter of

Intent', demonstrating the intent to participate. In the second stage, an additional ‘Site Visit

Fee’ is payable, after the Application is screened and the applicant qualifies for the ‘Site

Visit’. Third stage of payment involves the reimbursement of travel and accommodation

expenses of the assessors at actuals, before they depart the site.

The units have been classified under four groups based on the nature of their business &

their unit's annual sales turnover of the previous year for the purpose of defining the

assessment criteria (Table 1).

Further the Award Assessment fee details for the applicant unit are provided in Table 2.

Table 2: CII National Award on Food Safety 2011: Application and Site Visit Fees

Applicant Unit’s Annual Sales

Turnover (previous year)

Application Fee

for Domestic

Applicants *

Site Visit fees

for Domestic

Applicants

Fee**

Estimated mandays of

onsite assessment

(Approx)

Rs.1Lac – 25 Lacs Rs 3500 Rs 5000 4

Between Rs 25 Lac‐ Rs 5 Cr. Rs 5000 Rs 35000 9

Between Rs. 5 Cr – Rs 100 Cr. Rs 30,000 Rs 100000 9‐12

Above Rs. 100 Cr. Rs 50,000 Rs 150000 12

*Service Tax as applicable

**Service Tax as applicable + Actuals

(Actuals include Travel, accommodation, Local Transport & local hospitality)

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17.0 Complaints Redressal Procedure

In case of any complaints, the applicant company is responsible for raising complaints. The

CII Awards Committee is responsible for resolving them. While the decision of the Jury on

the Recognition of applicant companies will be final, the company can send their complaints

to the CII Awards Committee for any of the following reasons:

Integrity and ethical conduct of personnel involved as assessors

Non‐responsiveness of administration and/or assessors to reasonable requests

Delays in receipts of documents/confirmation, information/ acknowledgment of

receipt of payment

Others

Within a maximum of 3 working days there would be an immediate response on receipt of

complaints by a call or letter. If the problem can be resolved immediately, it will be done so,

otherwise complainant will be informed of actions taken.

18. Non Disclosure and Confidentiality

Names of Applicants, comments & scoring information developed during the review of

applications are regarded as proprietary by CII and are kept confidential. Such information is

available to only those individuals directly involved in the assessment & administrative

process. CII will not release information on successful strategies of Award recipients and

other applicants without the written approval of the applicant.

All assessors are bound by a code of conduct. Assessors are required to keep the information

gained through the assessment process as confidential and not share it with others except

the assessor team members of the applicant unit and the Award Secretariat, without written

permission from the applicant.

CII will take all reasonable action to ensure that the applications and information therein are

treated in strict confidence. However, in no way can CII be held responsible for any loss of

confidentiality to a third party. CII cannot be held liable for any damage (to goods, or

persons, financial or consequential losses) incurred through the breach of confidentiality or

otherwise.

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Congratulations Winners : 2010

CII National Award for Food Safety

Award for Outstanding Performance – Category 3

Perfetti VanMelle India Pvt. Ltd, Manesar Unit

Commendation Certificate for Significant Achievement – Category 3

McDonalds Family Restaurant, Ghaziabad

Connaught Plaza Restaurants Pvt. Ltd

Commendation Certificate for Significant Achievement – Category 1

Heritage Foods and Beverages, Bangalore

Commendation Certificate for Strong Commitment – Category 3

Tata Tetley Division, Cochin

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Letter of Intent: Form 1 (Rev 1.1)

CII National Award for Food Safety: Year 2011

Name of Applicant Organisation: .......................................................................................................................

.............................................................................................................................................................................

Name & Address of Applicant Unit: ....................................................................................................................

.............................................................................................................................................................................

.......................................................................................................... Pin Code: ..................................................

Name of the Contact Person: .............................................................................................................................

Designation: .............................................................. Email: ..............................................................................

Mobile: ......................................................... Telephone:........................................ Fax:....................................

Contact Address (If different from above)..........................................................................................................

.............................................................................................................................................................................

..........................................................................................................Pin Code:. .................................................

Name of the Highest Ranking Official of the Organisation: ................................................................................

Designation: ................................................................. Email: ...........................................................................

Mobile: .............................................................. Telephone:.................................... Fax:...................................

Product and Services Offered by the Applicant Unit: .........................................................................................

.............................................................................................................................................................................

Total Number of Employees: ..............................................................................................................................

Number of Locations / Sites applied for..............................................................................................................

Annual Sales turnover of the company for the previous year (Rs) : ...................................................................

Annual Sales turnover of the applicant unit for the previous year (Rs) : ...........................................................

Assessment Criteria (as per Table 1)

Are you a member of CII: Yes [___] No [___]

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Payment details:

Please find enclosed Cheque / Demand Draft No . . . . . . . . . . . . . . . . . . . . . for Rs. . . . . . . . . . . . . . . . . . . drawn in

favour of “CII Institute of Quality” payable at Bangalore as Application Fee (non‐refundable).

I agree, on behalf of my organization, to abide by the rules of the CII Food Safety Award competition and accept

that the decision of CII is final. I confirm that my organization is eligible to take a part in this competition and that

all information in this application and accompanying application documents are correct. I accept the timetable,

the non‐disclosure and confidentiality clause and fees and cost structure.

Company Seal Name & Signature of the Highest Ranking Official of the Unit

Date

Address for correspondence

Anju Bist

CII Food Safety Award Secretariat

[email protected]

Confederation of Indian Industry

CII Institute of Quality

Plot No, 249‐F, Sector 18, Udyog Vihar, Phase IV,

Gurgaon‐122015, Haryana

Tel: +91‐124‐4014060‐67

Fax: +91‐124‐4014051 / 80

Mobile: +91‐9818878840

Web: www.cii.in; www.cii‐iq.in