Download - Food Safety Audit and Assessment

Best Practice Approaches to 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

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.

1. Food Safety Audits – 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

1. Food Safety Audits:

the good, the bad, and

the ugly

Hi, I’m from the audit agency, and I’m here to

help you….

Criticism of Food Safety 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

“To many food businesses, 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

• The farm whose 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

• Seattle food safety 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

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

What is the Role 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?

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

Audit Definitions (GFSI)

A systematic 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

Audit Definition (SQF)

A systematic 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

Common Themes in Audit 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

Incidence of Foodborne Illness (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

Incidence of Foodborne Illness (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

http://www.safetables.org/Victim_Support/victim_stories.html


http://www.safetables.org/Victim_Support/stories/capriotti_julia.html

http://www.safetables.org/Victim_Support/stories/fisher_brooke.html

http://www.safetables.org/Victim_Support/stories/michelson_ashley.html

http://www.safetables.org/Policy_&_Outreach/Speeches/spch_laura_day.html

http://www.safetables.org/Victim_Support/stories/berger_pam.htm

http://www.safetables.org/Victim_Support/stories/knam_henry_george.html

http://www.safetables.org/Victim_Support/stories/spitz_zena.html


http://www.safetables.org/Victim_Support/stories/jasmin_lea.html


What is the Role 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?

Audit Objectives

• Audits are 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

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

Types of Audits

First Party 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

2. Understanding the jargon:

ISO, HACCP, GFSI, SQF, BRC,

FSSC, certification,

accreditation, etc

Codex HACCP

CODEX DEFINITION

HACCP is 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

HACCP Food Safety Plan

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

Ensure all Introductory Steps 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








Principle 1







Step 6: Hazard identification, 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.








Principle 1







International Organisation for Standardisation (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

International Organisation for Standardisation (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

http://www.iso.org/iso/home/store/catalogue_tc/catalogue_detail.htm?csnumber=35466
















“Accreditation” Standards

• ISO 17021:2011 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

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

Accredited Certification

Audit the Supplier

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

‘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

Global Food Safety Initiative

Why was GFSI launched? In 2000…

Why was GFSI launched?

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


Solution: Build Confidence in Third Party Certification &

Reduce Inefficiency in the Food System

“Once Certified, Accepted Everywhere”

Reduction in duplication of 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


GFSI Mission and Objectives

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

A Collaborative Approach

Retailers Suppliers

Food Service

Certification Bodies

Accreditation Bodies

International Organisations

Academia

Government

Scheme Owners

Service Providers

Paris, HQ

Tokyo Washington D.C.

The Consumer Goods Forum

The Consumer Goods Forum

• An independent global parity-based Consumer Goods network

• Over 400 Members

• Representing 70 countries

• Offices in 3 continents

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

Benefits of Using GFSI: 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

GFSI Governance Structure

Global Markets (Capacity Building)

Guidance Document

Auditor Competence

Guidance

Expertise

GFSI TEAM

ADVISORY COUNCIL

Mandate

46

STAKEHOLDERS

Retail / Wholesale

Global Regulatory

Affairs

Recommendation

Recommendation

Current GFSI Technical Working Groups

Food Broker

& Agents

GFSI BOARD

GFSI Board

Chair

Vice-Chairs

GFSI Strategy for 2013-2014

Creating Links with

Key Organizations &

Regulators

Capacity Building Geographical

Expansion

Build Confidence in Third Party Certification

Food Safety is a Shared Responsibility


Build Confidence in Third Party

Certification

The GFSI Guidance Document

A multi-stakeholder document that: › 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

A process by which 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

=

The GFSI Benchmarking Process

Benchmarking Application

Equivalence identification

Continuous Improvement

Scheme Recognition / Non-Recognition

Benchmark Committee Review

& GFSI Board Decision

Scheme Self-Assessment/

Benchmarking Application

Once Certified, Accepted Everywhere

Schemes: Re-Benchmarking Schemes: New Benchmarking

&

CHINA HACCP

The GFSI Industry Scopes

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

» Annually, the GFSI 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

• 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

Developed a competency 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



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

ACSC Progress (March 2014)

Credentialling

• Governance structure outline agreed

• Develop success factors



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

http://www.mygfsi.com/technical-resources/gfsi-auditor-competency-framework.html

Post Farm-gate Competencies Published











Creating Links with

Key Organizations &

Regulators

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


Capacity Building

A programme for small 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

Scope

Manufacturing Scope » Manufacturing of 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


Geographical Expansion

• Japan Local Group 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

GFSI Focus Days 2014

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

Global Food Safety Conference 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

3. Selecting the right

standard for your

industry, customer,

and business

GFSI Benchmarked

• BRC Global 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

This Standard covers food 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

Food Safety System Certification 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

G.A.P. stands for Good 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

IFS Food is a 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.









IFS Food Standard Version 6 (and IFS PACsecure, version 1)

The SQF Code is 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







– F: Production of Feed



The SQF Code, 7th Edition, Level 2

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.

4. Being ‘audit ready’ –

what does it mean?

The Audit Process

Desk Audit

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?

70%

of certified sites indicate 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

“The soft stuff is 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

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.

• Select the right 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!!

5. General discussion.

Answering your

questions. Where do

you get more

information?

• 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

http://www.mygfsi.com/

http://www.iso.org/

http://www.brcglobalstandards.com/

http://www.fssc22000.com/

http://www.globalgap.org/

http://www.ifs-certification.com/



http://www.sqfi.com/


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Library.

We look forward to hearing from you soon!

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Download - Food Safety Audit and Assessment

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