food safety - sirim qas

30 January 2018

Radziah Mohd Daud

SIRIM QAS International

FOOD SAFETY –

Certification Process, Audit

and Certification

TOPICS

Food safety standards

Certification process

Auditing and challenges

Benefits of certification

Brief changes in ISO 22000 :2018

Established in 1996 as a wholly-owned subsidiary of

SIRIM Berhad

Have been providing conformity assessment services since

the 1970s when these services were provided as a division

of SIRIM Berhad.

Staff strength: 600

No. of certifications issued: more than 9,000

Malaysian based

Local and international clients in countries such as Thailand,

Singapore, Brunei, Indonesia, Vietnam, Myanmar, Korea,

Philippines, China, Taiwan, Japan, India, Sri Lanka, Australia,

New Zealand, Germany and Spain, Finland, Holland

About SIRIM QAS INTERNATIONAL …

ACCREDITATION

(related to Food Safety

Management System

Certification)

•Management System Certification (MS ISO 9001,

MS ISO 14001, OHSAS 18001, MS 1722: Part 1,

HACCP, Food Safety Management System, GMP,

Forest Management Certification),

•Product Certification

•Chain-of-Custody for wood-based products

•Type Approval

Accreditations by STANDARDS MALAYSIA

Partnership in IQNet

This means all 30 Certification Bodies IQNet partners

including SIRIM QAS International mutually recognise

the certificates as being equivalent to their own.

Regular and rigorous peer evaluations across the

Network is conducted to ensure confidence in this

mutual recognition

What is IQNet?

IQNet is an international certification entity, formed by more than

30 of the most relevant certification entities of the most important

countries.

Some certification entities involved in IQNet are the following:

AENOR (Spain), AFNOR (France), AIB (Belgium), ANCE, IMNC

(Mexico), APCER (Portugal), CCC, CSIQ (Italy), CQC (China),

CQS (Czech Republic), Cro Cert (Crocacia), DQS (Germany), DS

(Denmark) , ELOT (Greece), FCAV (Brazil) , FONDONORMA

(Venezuela) , HKQAA (Hong Kong), ICONTEC (Colombia),

Inspecta (Finland), IRAM (Argentina) , JQA (Japan) , KFQ (Korea) ,

MSZT (Hungary), Nemko AS (Norway), NSAI (Ireland), PCBC

(Poland), Quality Austria (Austria), RR (Russia), SIQ (Slovenia) ,

SQS (Switzerland), SRAC (Romania) , TSE (Turkey), YUQS

(Serbia), AFNOR, ICCS, DQS, NSAI (USA), etc. .

IQNet Partner List

The purpose of the IQNet certificates

The IQNet certificates are used by companies

and organizations worldwide to testify that they

are certified in a particular standard (as ISO

9001, ISO14001, ISO 22000 or any other).

The IQNet Certified Management

System seal is a logo which the certified

companies usually add with the stamp of

their local certification entity.

These logos are accompanied with the

codes of the standards that they have

certified

The IQ

Net seal

The IQ Net seal

The most common certified standards are the next

ones:

ISO 9001 (Quality) , ISO 14001 / EMAS

(Environment) , OHSAS 18001 (Risk Prevention),

ISO 22000 / FSSC 22000 / BRC / IFS (Food

Security), SA8000 / BSCI / IQNet SR 10

( Sustainability and Corporate Social

Responsibility), ISO 27001 (Information technology

) , BBP / IBEC (Business Excellence), ISO 22301 ,

ISO / TS 16949 (Automotive Industry) , IRIS , TL

9000 , ISO 29001 and other international standards.

Benefits for organisation

IQNet services provide an international passport to global

recognition and worldwide market access.

The IQNet approach simplifies International certification process

and reduces associated costs.

IQNet - Leader in global certification

services

IQNet, through its international network, is the preferred

provider for global certification services and assessments, with

a focus on management systems:

with global resources and capabilities

leading in integrity and competency: accredited by more than

40 accreditation bodies

serving in all business and social sectors

offering to customers a large variety of innovative, value

adding services

IQNet Certificate

All IQNet members have signed the IQNet Multi-Lateral

Agreement (MLA).

This means they mutually recognise the ISO 9001, ISO

14001 and various other certificates of all other IQNet

partner as being equivalent to their own.

IQNet Certificates are the main evidence of this

international recognition. They are provided by all IQNet

certification bodies to their respective customers.

Confidence in certificate equivalence is founded on regular

and rigorous peer evaluations across the Network.

SIRIM QAS INTERNATIONAL

SCOPE OF SERVICES

RELATED TO FOOD &

BEVERAGE

FOOD AND BEVERAGE

Concerns :

Quality and safety of the food served to customers. Food

safety must be taken into high consideration as this

relates to the health and well being of the customers

Premises where the food is prepared, cooked, served

complies with relevant regulations applicable to food

Food prepared, cooked , served meets customers’

expectations in terms of quality and safety

Need to obtain customers’ confidence in the safety

and quality of food served

- Properly cooked

- uniform colour

- juicy

- meeting customer’s expectation

- tasty

Quality aspects – visual

Food Safety aspects

- Have the frozen chicken been thawed

in a chiller?

- Have all the significant hazards been

processed out?

- Are there contaminants from seasonings

used onto the chicken?

- Adequate cooking temperature & time

to kill the food poisoning bacteria?

- Antibiotics content in the chicken been

checked?

GMP aspects

- Have the cooking utensils been washed and

rinsed to be thoroughly free from sanitisers?

- Have all the hazards (biological, chemical and

physical ) been prevented, eliminated or

reduced to acceptable levels?

- Are the premises and work surfaces clean?

- Do production personnel follow hygiene rules?

- Are the premises free from pest?

- Are equipment suitable and safe for processing

food?

- Are facilties adequate and safe including water,

ice and steam?

STANDARDS

ON

FOOD SAFETY

Good Manufacturing

Practice (GMP)

Hazard Analysis and

Critical Control Point

(HACCP)

Food Safety Management

System (FSMS)

Coverage of each system?

Differences ?

Similarities?

Can comply to one(1) system

and comply to the rest?

Can a single audit cover 3

systems?

Can three (3) certificates be

issued with a single audit?

Compatibility with other

management system standard?

Pre Requisite Programmes

Manage basic conditions and activities of food

premises

Not selected for the purpose of controlling specific

identified hazards but for maintaining a hygienic

production , process and/or handling

Water Documentation & records)

Handling, storage & transportation

Cleaning & personnelhygiene

Premises

Incomingmaterial

Packaging

Equipment

Location

Facilities

Recall

Maintenance & cleaning

CleaningPest control

Waste mgt

Personnel hygiene

Training

PREREQUISITE PROGRAMMES

MS 1514 : 2009 Good Manufacturing Practices

(First revision)

MS 1480:2007(HACCP)

describes the requirements for food safety

according to HACCP system to ensure the safety of

foodstuffs during preparation, processing,

manufacturing, packaging, storage, transportation,

distribution, handling or offering for sale or supply in

any sector of the food chain.

Scope

Scope - GMP & HACCP

Applicable to food processing only

Does not cover upstream (farms), food packaging

material etc

Not readily compatible with other standards e.g,

ISO 9001,

Internal audit and management review separate

but can integrate into one

Documentation of the two (2) systems are different

HACCP

PRE REQUISITE PROGRAMMES(GMP)

7 Principles of HACCP

Principle 1 Conduct a Hazard Analysis

Principle 2 Identify Critical Control Points

Principle 3 Establish Critical Limit

Principle 4 Establish Monitoring Procedures

Principle 5 Establish Corrective Action Procedures

Principle 6 Verification

Principle 7 Record Keeping

Identify CCP step

eg frying

Control

Critical

Limit eg

eg 90ºC

Monitor temp

1 H + 3 W

Take corrective

action if

temp is

deviated

Verification

of corrective

action

Document and

recording

P 1

P 1

P 1

P 2P 3

P 4

P 5P 6 P 7

Identify & evaluate hazards

In RM and processs

SAFE

FOOD

Pre requisite

GMP

MS 1514

HACCP

MS 1480

ISO 22000

Pre requisite

(GMP)

Additional elements in ISO 22000

Laboratory facilities

Boiler chemicals

Compressed air and other gases

corrective maintenance

Selection and management of suppliers

Allergen management

Cleaning in place (CIP) systems

Staff canteens and designated eating

areas

Rework

Warehousing

Food defence, biovigilance, and

bioterrorism

SAFE

FOOD

Pre requisite

(GMP)

Scope

All requirements are generic and are intended to be

applicable to all organisations in the food chain,

regardless of type, size and complexity.

This includes organizations directly or indirectly

involved in one or more steps of the food chain

The standard allows small and/or less developed

organization to implement an externally developed

combination of control measures

Sta

tuto

ry a

nd r

egula

tory

auth

orities

Crop Producers

Feed producers

Primary food producers

Food manufacturers

Secondary food manufacturers

Wholesalers

Retailers, food service operators

and caterers

Producers of pesticides,

fertilizer and veterinary

drugs

Food chain for the production

of ingredients and additives.

Transport and storage

operators

Producers of equipment

Producers of cleaning and

sanitizing agents

Producers of packaging

materials

Service providers

Consumers

Scope – FSMS

Key elements

ISO 22000

Interactive

communication

Management

system

Pre requisite

programmes

HACCP

principles

Control food hazards

PREREQUISITE PROGRAMMES

ISO 22000 :2005 (FOOD SAFETY

MANAGEMENT SYSTEM)

ISO/TS 22002-1 :2009 Part 1: Food Manufacturing

ISO/TS 22002 -2 :2013 Part 2 : Catering

ISO/TS 22002-3 :2011 Part 3 : Farming

ISO/TS 22002-4 : 2013 Part 4 ; Food Packaging

Materials

FSMS Process model

Food safety planning-types

1. Recipe Based Food Safety Plans

or

2. Flowchart Based Food Safety Plans

Food safety planning-types

3. Process Based Food Safety Plans

-involves grouping together menu items that

are processed in the same way eg.

No Cook - Serve salads, sandwiches

Cook – Serve curry , laksa, fried rice

Cook – Chill – Serve potato salad, kerabu

Cook – Chill – Reheat – Serve soups, pasta sauce, gravy

SIRIM QAS INTERNATIONAL

CERTIFICATION SERVICES

RELATED TO FOOD SAFETY

CERTIFICATION PROCESSES OF

GMP, HACCP, FSMS

APPLICATION

STAGE 1

(DOCUMENTATION )

STAGE 2

(COMPLIANCE )

RECOMMENDATION

AWARD OF CERTIFICATE

SURVEILLANCE

Application

Questionnaire

Quotation

DETAILS OF CERTIFICATION PROCESS

• questionnaires will be given

to applicant

• quotation will be issued after

submission of questionnaire

by applicant

• applicant submits application

Stage 1• Audit team will conduct a Stage 1

audit on site focusing on documentation

GMP, HACCP and FSMS System

Stage 2 • Stage 2 audit will be conducted by

audit team upon applicant’s readiness

to verify effective implementation of

GMP, HACCP and FSMS systems


CERTIFICATION• Upon closing of all non

conformities, a recommendation

report will be submitted to the

Certification Panel for approval

prior to issuance of certificates

SURVEILLANCE

AUDIT/

RECERTIFICATION

• Annual surveillance audit will

be carried out to assess

maintenance of the GMP,

HACCP and FSMS

systems annually and a full

system audit will be carried

out once in every 3 years.


COLLABORATION WITH

MINISTRY OF HEALTH MALAYSIA

ON HACCP CERTIFICATION

COLLABORATION DETAILS

SIRIM QAS INT. will:

Handle application

Conduct stages 1 & 2 audits

Effectively verify and resolve all non conformities raised

Recommend to the Certification Panel of SIRIM QAS

International AND to the Approval Panel of Ministry of

Health Malaysia

Conduct annual surveillance . Reports are given to

Ministry of Health for review

QUESTIONNAIRE

APPLICATION

STAGE 1 AUDIT

STAGE 2 AUDIT

RECOMMENDATION FOR

HACCP CERTIFICATION

ISSUANCE OF CERTIFICATE

ANNUAL SURVEILLANCE

ISSUES OF

CONCERN

NON CONFORMITIES

RECOMMENDATION FOR

HACCP CERTIFICATION

ISSUANCE OF CERTIFICATE

SIRIM MIN. OF

HEALTH

3 Years validity 3 Years validity

ANNUAL SURVEILLANCE -

COLLABORATION IN HACCP CERTIFICATION

MOH will conduct one (1) surveillance audit

together with SIRIM QAS International

SIRIM QAS International will conduct surveillance

in the 2nd and 3rd year of certification

Integrating MS 1480: 2007 (HACCP)

with ISO 22000:2005

ISO 22000

Auditing Challenges

Principle 4 Monitoring

Principle 7

Documentation and record keeping

Control of documents and records

Challenges

Lack of understanding on food safety systems

Lack of technical expertise and human resource

Weak or poor Infrastructure especially in kitchens

Food workers lack interest and have a negative attitude toward

food safety programs

Time and effort to develop and implement HACCP /ISO 22000

Excessive volume of Paperwork - inconsistent monitoring of

CCPs

Benefits of Food Safety Systems

implementation

Benefits:

Include: -

Resource optimization - internally and along the food chain

More efficient and dynamic food safety hazard control

All control measures subjected to hazard analysis

Better planning, less post process verification

Improved documentation

.

Benefits (continued):

Saves resources by reducing overlapping system

audits - HOW?

Systematic management of prerequisite programmes

Control focused on what is necessary

Widely applicable because it is focused on end results

Organized and targeted communication among trade partners

(repeated below)

Valid basis for taking decisions

Increased due diligence

Dynamic communication on food safety issues with suppliers,

customers, regulators and other interested parties

CERTIFICATIONS OF FSMS , HACCP

AND GMP AND RELATED ISSUES

Can comply to one(1) system

and comply to the rest?

Can a single audit cover 3

systems?

Can three (3) certificates be

issued with a single audit?

Compatibility with other

management system standard?

Questions Answers

Yes . Implementing ISO 22000

can also ensure the compliance

to GMP and HACCP

Yes. Auditing to ISO 22000 can

cover the GMP and HACCP

auditing

Yes. The expiry dates are also

Aligned

Yes, with other management

system standard e.g. ISO 9001*

ISO 22000: 2005

undergoing revision since 2014

revision undertaken by ISO/TC 34/SC 17/W8

currently, still in draft form –ISO FDIS ( Final Draft

International Standard)

expected to be published by June 2018

IAF will issue communique on transition timelines

from 2005 to 2018 version

FDIS ISO 22000 :2018

•update old and introduce new terms and definitions; Forty-five

(45) definitions are now listed in the FDIS version

•clarify to the end users, the differences of Pre-requisite

Programs (PRPs), Operational Prerequisite Programs (OPRPs)

and Critical Control Points (CCPs)

•provide a clear understanding of the “risk based approach”

•adopt the new High Level Structure (HLS) developed and used

by ISO to allow an easier implementation of an Integrated

Management System

•align with recent developments and concepts in food safety

standards and Codex Alimentarius

Proposal

Stage

Preparatory

Stage

Committee

Stage

(CD)

Enquiry

stage

(DIS)

Finalising

(FDIS)

Approval

Stage

Expected

publication

Nov

2014

Nov

2015

Dec 2016 Jul

2017

Oct

2017

June 2018

Timelines of ISO 22000:2018

FDIS 22000:2018 ISO 22000:2005

:

1.Scope

2.Normative References

3.Terms and Definitions

4.Context of the organization

5.Leadership

6.Planning

7.Support

8.Operation

9.Performance evaluation of

the food safety management

system

10.Improvement

1. Scope

2. Normative References

3. Terms and definitions

4. FSMS

5. Management responsibility

6. Resource management

7. Planning and realization of

safe products

8. Validation , verification

and improvement of the

FSMS

STRUCTURE

Major changes …

Clarification on how the Plan-Do-Check-Act

(PDCA) cycle works by including two separate

PDCA cycles in the standard, that operate one

inside the other.

The first PDCA apply to the management system

while the second PDCA addresses the operations

covering the HACCP principles

CONCEPT OF ISO DIS 22000

Identify external and internal

issues

+Determine the interested parties

and their requirements

Define the scope of the FSMS

of the company

Determine risks

& opportunities

+

Actions taken to

address the risks and

opportunities

(if possible)

FSMS Planning, Implementation,

Monitoring and Verification

ORGANIZATION

LEVEL

OPERATION

LEVEL

EXTERNAL & INTERNAL ISSUES

ISSUES EXTERNAL INTERNAL

POLITICAL

ECONOMY

SOCIAL

TECHNOLOGY

ENVIRONMENT

LEGAL

INTERESTED PARTIES

INTERESTED

PARTIESNEEDS & EXPECTATION (REQUIREMENTS)

CUSTOMER

REGULATOR

SUPPLIER

EMPLOYEES

STAKEHOLDER

Thank you

SIRIM QAS International Sdn. Bhd

www.sirim-qas.com.my

food safety - sirim qas

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